La Salsa
4-5   medium-sized tomatoes, stems removed (Roma are best)
2-5   jalapeño or serrano chiles, stems removed (the more, the spicier!)
1      garlic clove
½     teaspoon salt (or to taste)

This is a very simple recipe that yields an amazing amount of flavor by roasting the tomatoes and the chiles. For oven-roasting, cut the tomatoes in half and arrange them skin-side up along with the chiles on a foil-lined baking sheet. Preheat the broiler, and broil until skins are dark brown, but not quite burned. You will have to rotate the chiles so that all sides are roasted. For pan-roasting, roast the whole chiles first, remove them from the pan, and then roast the whole tomatoes, taking care to assure that all sides are well-roasted.

Chop the garlic along with the roasted chiles, and add to blender along with roasted tomatoes and salt. Carefully “pulse” the mixture, blending only for a couple seconds. The coarseness of this salsa adds to its appeal! Add a little water if necessary in order to achieve a smooth, coarse texture.

El Platillo
2     large eggs
2     corn tortillas
2     tablespoons oil
¼    cup refried beans

Add 1 tablespoon oil each to two, small frying pans and heat to medium high. Fry the eggs “sunny-side-up” (covering the pan with a lid, if necessary), and when they’re almost ready, fry each of the tortillas for several seconds on either side in the other pan. Once the tortillas are ready, spread a thin layer of beans over each and set on the plate. Serve one fried egg over each fried tortilla, and cover with salsa “to taste.”

Serve with arroz a la mexicana and frijoles refritos.

Valoración de los usuarios: / 0
PobreEl mejor