There is no substitute for the unique taste of salsa ranchera. Antonio Flores, VIP Reception of the annual conference, and as the featured guest I smacked the molcajete, sizzled tomatoes and serranos, and steam-roasted corn tortillas on a high-heat comal. I’m re-posting this salsa recipe especially for members of the Hispanic Association of Colleges and Universities (HACU) for whom I demo’d how to make it, using a cast iron skillet and comal. This roasted salsa ranchera version has an earthy, smoky taste that makes it perfect for spring cookouts, accompanying roasted vegetables, meats and fish. There are also boiled and fried versions, and of course, the original fresh salsa ranchera. Molcajete salsa ranchera is truly a cornerstone of Mexican gastronomy.
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