Michoacan Style Salsa Food

MEXICAN SALSA II

Steps:

• Place roma (plum) tomatoes and serrano peppers in a medium saucepan over medium high heat with enough water to cover. Bring to a boil. Boil 15 minutes. Remove from heat and drain.
• Place roma tomatoes, serrano peppers, onion, cilantro and garlic in a blender or food processor. Puree about 30 seconds, or to desired consistency. Transfer to a medium serving bowl, and salt to taste.

SALSA DE CHILE PASILLA DE MICHOACAN

Steps:

• Heat oil in a heavy frying pan.
• Gently saute chiles, without burning, turning frequently until they are just firm to touch. About 5 minutes.
• Remove chiles with slotted spoon and place on paper towels to drain.
• In same pan, fry tomatillos and garlic until lightly browned and soft inside. About 5 minutes.
• Remove from pan and drain on paper towels. (Do not discard oil yet).
• Peel the garlic when cool enough to touch.
• Place water in blender jar. Add the tomatillos and peeled garlic.
• Crumble the fried pasilla chilles and add them all, with seeds and veins, to blender.
• Blend all for about 30 seconds to a puree texture.
• Heat oil in frying pan again.
• Add onion and saute gently until translucent but not browned. About 1 minute.
• Add chile mixture from blender and salt.
• Cook over medium high heat, stirring frequently (scraping bottom of pan as needed), until sauce has reduced a little. About 5 minutes.

MICHOACAN STYLE SALSA

Steps:

• Simmer the chiles and tomatillos in just enough water to cover until the tomatillos are soft. Drain and reserve water.
• Puree the chiles, garlic and salt until smooth.
• Add the tomatillos and puree. Add a little of the water to thin if desired.

BEST MORISQUETA RECIPE

Steps:

• Rinse the beans, and add them to a pressure cooker with water, onion, garlic, and salt. Cook over high heat until pressurized, then turn the heat down to low for 30-35 minutes (depending on your specific pressure cooker).
• Rinse the rice 2-3 times, or until the water runs clear. Bring 4 cups of water to a boil in a pot, then add in the rice, garlic, onion, and a pinch of salt.
• Bring to a simmer again, then cover and turn the heat down to low for 18-25 minutes (check at the 18-minute mark). Remove from heat and keep covered.
• De-stem and seed the chiles. Heat a cast-iron skillet up to medium, then toast the chiles for 30-60 seconds per side. Make sure to keep a close eye on them to prevent burning.
• Bring a pot of water to boil. Once boiling, turn the heat off, add the chiles in, and set aside for 10-15 minutes to rehydrate.
• In the same cast-iron skillet over medium, pan roast the whole tomatoes, onion, and garlic cloves (skins on) until blackened on each side and tender, about 10-12 minutes.
• Remove from heat, peel the garlic cloves, and transfer the veggies to a blender. Drain the chiles and add them to the blender as well. Mix on high until smooth.
• In a saucepan, heat 1 tablespoon of olive oil. Strain the salsa into your pan and simmer for 10 minutes, stirring frequently.
• In the meantime, add about 2 cups of cooked pinto beans and 1 cup of their cooking water to your blender. Blend on high until smooth, then transfer to the simmering salsa. Taste and season the sauce with salt to your liking.
• To serve, add a scoop of rice to each plate, then a scoop of beans (with some of their cooking water), and the salsa roja mixture on top.
• Garnish with Mexican crema, queso fresco, shredded cabbage, cilantro, etc. Serve with a side of corn tortillas or tortilla chips. Happy eating!