Rouxbe

I have made this salsa so many time in many ways. As a Mexican immigrant to Canada, i have found my self in the necessity to improvise new ways to make things with different tools.

I don't have a Molcajete, or a mortar and pestle, but i have a blender which i use all the time to make my salsas.

When i make the Molcajete style salsa i can still accomplish the same flavors in the blender but not the texture or consistency, which matters only in certain occasions and dishes. If i feel like having the same (or near the same) chunkiness of molcajete, i take a bottle of beer and smash the ingredients in a glass bowl, or I do the same with a fork.

Of all the time i had have Molcajete salsa made whit real and different Molcajetes, the only difference in flavors come form the way and time the ingredients are roasted, the quantity of garlic or salt, or the amount of skin of the tomatoes and chile, never from the molcajete.

To live in Canada and not have the molcajete did not stopped me from making this salsa and have a gentle but sinful party in my mouth.

I think the only real difference is in our imagination. I miss making tortillas in a huge "Comal", i miss watching Mexican soap operas, I miss the smell and flavors of the "Mercado Juarez", I miss watching Rambo with Spanish subtitles, I miss so much so many flavors and food from Mexico that i had to learn another way, a different way of reaching the same flavours with different tools, and those, the tools(and what they mean for us) should not stop anybody or make any difference if we cook to remind ourselves the places and times we want.

With Molcajete or not, the salsa will find the way to that place in mi mind: Sneaking "Tacos de Huevo" (hegg tacos) in to the film theater to watch Rambo II. Wile everybody is eating Popcorn and hot dogs, i am filling my tacos with "salsita de molcajete" and taking a big bite, wile Rambo, as always, is jumping away from a huge fire wall. By the way, i think Rambo would use his elbow and a monkey skull to make his molcajete salsa, with tree or four chiles, not one.

And Rambo would not care neither about my English grammar, why should you?

Esta Receta esta cencilla pero muy rica. A toda madre Dona Lupita.

You can use Salsa Roja to make enchiladas Rojas, their flavor is very different from the Tomatillos but it is still amazing. For this kind of enchiladas Rojas the best filling for the tortillas would be fresh cheese with diced onions. The mixing of the Red salsa with the cheese taste way better (in my experience) than chicken. Serve them with a little bit of Fresh creme and refried beans on the side (instead of rice) and you will have an amazingly tasting combination.

I promise i will try it, but to tell you the truth my vegetarian option means chicken.

And in this case no cream, no melted cheese and no chicken, I can only say that Veggieladas Verdes should be a recipe for another planet maybe named Vegedexico.

Thanks for experimenting, that will always be exciting (in a culinary way.)