My Mother and I started the day by going to a tiny Mexican restaurant/takeout place that I read about on http://www.yelp.com. They had really great reviews for their chilaquiles. Have you ever heard of them or had them? Chilaquiles are corn tortilla chips mixed with a spicy sauce and traditionally serve with an egg either scrambled or fried. The place is a little corner joint, nothing fancy but the people are super nice, they have a great rating and if the food is good, who cares about fancy. They have a makeshift patio with 4 or 5 booths so we ate there.
Would you look at this plate! I wasn’t expecting to have beans and rice and salad with it. All this for $ 5.50?! The reviewers were correct. The chilaquiles are the best and everything had that homemade authentic taste. We will be back. I can’t wait to try their tacos for lunch or dinner.
If you are in the area or have a hankering for truly authentic mexican food, make the trek to Mi Sabroso Michoacan in Montebello, CA http://www.yelp.com/biz/mi-sabroso-michoacan-montebello-2?ob=1
Then we went to the Farmers Market we like near my house and Mamacita wanted me to make my homemade salsa. This batch came out particularly tasty so I thought I’d share the recipe with you. I made it in our Magic Bullet blender, but you can make it in a food processor or regular blender too.Here’s how I made it.
Wash the tomatoes, peppers, chiles and tomatillos. You blacken a pasilla pepper over an open flame until it blisters and turns black.
Looks scary all burnt huh! Let it cool and then scrape off most of the burnt skin, cut off the top, and deseed.
Cut the tomatillos, tomatoes, and peppers in half and put on a cookie sheet lined with foil. Also add the garlic cloves in their shell to the sheet. Broil for 5-10 minutes or until they char a little. Remove the garlic cloves from the shell and cut top off the charred jalapeno and Anaheim chile. You can deseed the jalapeno if you are concerned about it being too hot/spicy, but I did not, I put in the blender whole after cutting off the stem and our batch was not too hot at all. And if you like it hotter, add another jalapeno to the mix. Let them cool slightly and then add everything to a Magic Bullet blender, food processor or regular blender. Add salt and pulse until blended and big items are liquified. You may have to pulse a few times and then mix for about 10-15 seconds. It may get a little foamy but that’s ok. Taste and add salt if needed. You can eat right away or put in the fridge to cool and let the flavors meld.
And this is what it looks like. Serve with your favorite tortilla chips. I like to eat with scrambled eggs too. I hope you enjoy and if you try my recipe I’d love to hear your thoughts on how the recipe worked for you and if you like this!
Michele’s Gringo Salsa
1 pasilla pepper (is it a pepper or chile?)
1 Anaheim pepper
7-8 tomatillos, peeled
3 cloves garlic, left in the shell
3 Roma tomatoes
2 tsp. salt