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Recipes
(cont.)
Salsa Albañil
2 (200 g) tomatillos
1 small onion, halved
2 Serrano chiles
1 garlic clove
10 sprigs cilantro
1 avocado, peeled, halved, and pitted
50 g queso fresco, cut into medium cubes
Salt
Directions:
1. In medium saucepan, bring 2 quarts of water to boil. Add
tomatoes, onion half, peppers, and garlic. Cook about 8 to
10 minutes.
2. Drain and discard water.
3. Place boiled ingredients in molcajete bowl; process until mixture
has large chunks.
4. Add avocado, cilantro, cheese, and salt to taste to chopper bowl.
Process until chunky.
5. Serve with roasted meat, tacos, or as a dip with tortillas.
Serves: 4–6
840227801 ENv01.indd 9
840227801 ENv01.indd 9
Salsa Molcajete (Salsa Martajada)
100 g red tomato
2 dried arbol chiles
1 small onion, quartered
1 garlic clove
45 ml oil
8 sprigs cilantro
Salt
Directions:
1. In a large skillet, cook tomato, chiles, onion, and garlic in oil over
medium-high heat until tomato is cooked through.
2. Place cooked ingredients, cilantro, and salt to taste in molcajete
bowl; process until mixture is smooth.
Serves: 4
9
7/19/13 1:08 PM
7/19/13 1:08 PM
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