Greendriver
01-06-2008, 02:44 AM
The entire cook turned out good and tasty but I’m most happy with the cooked red salsa. We’ve been trying to duplicate this for a long time now and we think we finally nailed it. Before when we would fix it after it set in the fridge it would kinda gel up and the flavor wouldn’t be as strong as before, so we decided to not worry with that and make a kinda paste and dilute just a serving portion at a time and season it at that time instead of all at once and it made a big difference. We toast the dried peppers very slowly in a dry skillet till you can break em but they are not burnt. Then we ground em to a powder in a dry blender before adding the garlic, tomato, water and blend. Run the mixture through a med sieve and use as much as you need by putting it in a serving bowl and adding more water a spoonful at a time till it is the consistency you want and then season with salt.
Beginning the cook with a pot o pintos (Sue uses the little pressure cooker pot cause it’s heavier but doesn’t pressure cook them), the dried chile peppers, garlic, tomato being toasted. Also some instant yellow masa mix dough ball resting.
http://i166.photobucket.com/albums/u96/sirchet/IMG_3604.jpg
onyawns, cilantro, lime, radishes, beans, soft and hard shell tacos, and the rib meat.
http://i166.photobucket.com/albums/u96/sirchet/IMG_3613.jpg
http://i166.photobucket.com/albums/u96/sirchet/IMG_3615.jpg
Beginning the cook with a pot o pintos (Sue uses the little pressure cooker pot cause it’s heavier but doesn’t pressure cook them), the dried chile peppers, garlic, tomato being toasted. Also some instant yellow masa mix dough ball resting.
http://i166.photobucket.com/albums/u96/sirchet/IMG_3604.jpg
onyawns, cilantro, lime, radishes, beans, soft and hard shell tacos, and the rib meat.
http://i166.photobucket.com/albums/u96/sirchet/IMG_3613.jpg
http://i166.photobucket.com/albums/u96/sirchet/IMG_3615.jpg