Tag Archives: Mexican

Fire-Roasted Tomato Salsa (Salsa de Molcajete)

sides, snacks 9 Comments

The salsa roja recipe is popular. Ridiculously popular. But we had some company in town and I needed salsa fast — nigh onto immediately. Rick Bayless recipe to the rescue! This is quick and easy, and simple to tweak:

You’ll need:

  • 1 to 2 fresh jalapeño chiles (my late-season ones from the garden weren’t that hot so I used 5)
  • 3 garlic cloves, unpeeled
  • 1 15-ounce can diced tomatoes in juice, preferably fire roasted
  • 1/4 cup (loosely packed) chopped fresh cilantro
  • 2 tablespoons fresh lime juice
  • Salt

Easy steps to yum:

  1. Heat an ungreased skillet over medium heat and roast the chiles and garlic, turning often until they’re splotchy and brown and soft — this takes about 10 minutes for the chiles, and 15 minutes for the garlic
  2. Cool until you can handle them, then roughly chop the chiles, discarding caps, and drop into food processor
  3. Peel the garlic and scoop the softened cloves into a food processor; pulse until very finely chopped
  4. Add the tomatoes with their juice to the food processor then pulse until puree is coarse
  5. Pour into serving dish and stir in cilantro and lime juice, and salt to taste — about 1/2-3/4 teaspoon
  6. Serve and enjoy!

Mashed black beans

sides 6 Comments

I recently came across this Rick Bayless recipe for simple mashed black beans. Can you ever go wrong with a Rick Bayless recipe? I’m saying no. With a little tweaking for what I had on hand and what sounded good, I ended up with this:

  • 2 Tbsp. bacon drippings (I always have some in the fridge)
  • 3 garlic cloves
  • 1 15-oz can black beans, drained and rinsed
  • Salt

In the time it took The Yankee too cook up our fajitas (more on that later), I had these done like so:

  1. Put a dry skillet over medium heat and drop in three unpeeled garlic cloves; keep turning them till the skin is nice and browned and the garlic inside is soft; set aside to cool enough to handle, then remove skins
  2. While the garlic is roasting, drain and rinse a can of black beans
  3. Remove the pan from the heat for just a minute and drop in 2 Tbsp. bacon fat; let it melt (it will do this quickly and will also smoke quickly, thus the part about removing the pan from the heat), then drop in softened garlic and crush the cloves with a potato masher
  4. Pour in can of beans and give it all a good stir to incorporate the garlic
  5. After everything is heated through, use a potato masher or the back of a wooden spoon to mash the beans; you’re not looking for ice-cream texture here, just smush them up a bit
  6. Take the pan off the heat and add in as much water (probably 2-3 Tbsp) as is needed to be able to easily spread or spoon the beans
  7. Season with salt to taste — 1/2 teaspoon or so

These are fantastic eaten as is, sprinkled with cheese, on nachos, with fajitas, with burritos… use your imagination!