Comfort Food Classics: Macaroni and Cheese #ThrowbackThursday

Irresistible homemade Macaroni and Cheese made with American cheese, butter, and Mexican crema.

I have a confession to make.  When Hope was two years old, I introduced her to a new food, that quickly became her favorite...Macaroni and Cheese.  But not just any macaroni and cheese, it was the kind that comes in a blue box.  She loved it!  And every time we went to the grocery store, she would spot the blue box and scream "Mac-Cheese".  Whenever I wasn't sure of what to make her for lunch or dinner, she would say "Mac-Cheese!"  She was crazy about the stuff.

Fast forward to almost a year later, when we moved to Mexico.  Sure, Hope liked the food that my suegra prepared for her, but she still wanted her mac & cheese. This being a small town, far from the big city and large grocery stores, the stuff in the blue box was no where to be found. I did buy a few boxes of the different Mexican brands, but none of them came close to the yummy goodness of the stuff in the blue box.

Then began my desperate search for the perfect homemade version.  Some were baked.  Some had a bechamel sauce base.  But still, I hadn't found a recipe that was pleasing to my little girl's taste buds.

Finally, one day, I really didn't feel like making yet another bechamel sauce, so I decided to use a few shortcuts.  I cooked my macaroni according to package directions.  Then in a separate bowl,  I melted a little bit of butter, added some Mexican crema, a splash of milk, and oodles of good ol' American cheese.  To finish it off, I seasoned it with salt, pepper, and paprika before presenting it to my princess, Hope.   

I waited with bated breath as she tasted this easy stovetop macaroni and cheese.

She turned to me with a very serious look, then flashed me the biggest smile and said, "Mommy, this is the BEST mac & cheese EVER!" And I've made it the same way ever since.

Yield: 6 to 8 servingsAuthor: Leslie Limón

Macaroni & Cheese

Irresistible homemade Macaroni and Cheese made with American cheese, butter, and Mexican crema.

prep time: 10 MINScook time: 20 MINStotal time: 30 mins

ingredients:

• 8 oz. elbow macaroni pasta 
• 4 tablespoons butter 
• 3/4 cup Mexican crema 
• 1/4 cup milk
• 8 oz. American cheese slices 
• 3/4 teaspoon paprika 
• 1/4 teaspoon ground black pepper 

instructions

1. Cook macaroni pasta according to package directions; drain and rinse with with cold water.
2. Melt butter in a medium saucepan over medium heat. Stir in Mexican crema, milk, and American cheese slices. Stir with a wire whisk until cheese has melted completely. Season with paprika, ground black pepper, and salt to taste. 
3. Add the cooked macaroni, stirring gently until completely pasta is completely coated with the cheese sauce. Simmer over low heat until heated through. Remove from heat. Buen provecho! 

http://www.lacocinadeleslie.com/2010/08/ultimate-comfort-foodmac-n-cheese.html

©La Cocina de Leslie

Created using The Recipes Generator

Comfort Food Classics: Arroz con Leche (Mexican Rice Pudding)

Arroz con Leche is the ultimate in Mexican comfort food. Creamy and delicious with a hint of cinnamon, this Mexican rice pudding is a warm and comforting hug in a mug.

Classic Mexican Arroz con Leche 

Arroz con Leche is another of those traditional Mexican dishes that takes me back to my childhood. I don't think there was a week that Pappy didn't whip up a huge olla (pot) of Arroz con Leche. Pappy was of the belief that Arroz con Leche was the caldo de pollo (chicken soup) of desserts, in that it could cure just about anything. And he was always looking for an excuse to make this creamy deliciousness: birthdays, rainy days, holidays, Tuesdays, sick days, and any day ending in the letters "s" or "o". (The days of the week in Spanish end in either "s" or "o": lunes, martes, miércoles, jueves, viernes, sábado y domingo.)

How to Make Traditional Mexican Arroz con Leche 

Every family has their own unique recipe for Arroz con Leche. Today I'm sharing the classic version, made with just rice, water, milk, cinnamon, sugar, and raisins, if you like them. There are other versions of Arroz con Leche that also include sweetened condensed milk and evaporated milk, which I'll be sharing soon, but today it's all about the traditional arroz con leche like our abuelitos (grandparents) and favorite tías (aunts) used to make. 

Yield: 8 servingsAuthor: Leslie Limón

Arroz con Leche

Arroz con Leche is the ultimate in Mexican comfort food. Creamy and delicious, this Mexican rice pudding is a warm and comforting hug in a mug.+-w

prep time: 5 MINScook time: 60 MINStotal time: 65 mins

ingredients:

• 1 cup long-grain rice 
• 4 cups water
• 1/4 teaspoon salt 
• 1 (3-inch cinnamon stick) 
• 4 cups whole milk 
• 1/2 to 1 cup granulated sugar 
• 1 cup raisins or dried cranberries (optional) 
• 3 tablespoons cornstarch (optional) 
• 3 tablespoons whole milk (optional) 

instructions

1. Bring rice, water, salt, and cinnamon to a boil in a large saucepan over high heat. Cover and reduce heat to low; let simmer for 12 to 15 minutes until the rice is cooked through and almost all of the water has evaporated. (That starchy water that remains after the rice is cooked through is what is going to help make our arroz con leche extra creamy.) 
2. Stir in the 4 cups of milk. Cover, leaving lid slightly ajar; let simmer, stirring occasionally, for about 15 minutes or until milk comes to a boil.
3. Sweeten with granulated sugar to taste. If adding raisins or dried cranberries, stir them in with the granulated sugar. Cover, leaving lid slightly ajar (to preven milk from spilling over); let simmer for an additional 15 to 20 minutes until rice mixture is thick and creamy. 
4. Remove from heat. Let cool slightly. Serve warm or let cool completely and refrigerate until ready to serve. Spoon rice pudding into bowl or coffee mugs. Sprinkle with ground cinnamon. Buen provecho! 

Tips:

1. To help thicken your arroz con leche, mash the rice lightly with a potato masher.
2. If your arroz con leche is still not creamy enough for your taste, dissolve the cornstarch in the cold milk. Stir into the rice pudding, and let simmer until desired thickness. 

http://www.lacocinadeleslie.com/2009/07/arroz-con-leche.html

©La Cocina de Leslie

Created using The Recipes Generator

Receta en español  

Torta de Pollo Valentina (Buffalo Chicken Torta) #NationalSandwichDay

Spicy Valentina hot sauce marinated grilled chicken topped with Manchego cheese and served on a toasted telera or bolillo roll with lettuce, tomato, and red onion.

It's National Sandwich Day and I thought what better way than to share this saucy and delicious Torta de Pollo Valentina. It's like a grilled Buffalo Chicken Sandwich, but with a slight Mexican twist by using Salsa Valentina, a staple in many Mexican kitchens. Traditionally, tortas are served on a toasted telera or bolillo roll, but any sandwich roll will work.

This torta is super easy to put together and can be ready in less than 30 minutes. You can marinate the chicken in the morning, before walking out the door, and it'll be ready to fry or grill when you get home. Once you try this Mexican buffalo chicken sandwich, you'll see why it's one of my go-to meals for when I need to get lunch (or dinner) on the table in a hurry.

Yield: 6 to 8 servingsAuthor: Leslie Limón

Torta de Pollo Valentina (Buffalo Chicken Sandwich)

prep time: 2 hourcook time: 30 MINStotal time: 2 hours and 30 mins

Spicy Valentina marinated grilled chicken topped with Manchego cheese and served on a toasted telera or bolillo roll with lettuce, tomato, and red onion.

INGREDIENTS:

• 2 lbs. boneless, skinless chicken breast cutlets
• 1 cup Valentina hot sauce, divided
• Vegetable oil (for frying)
• 1-1/2 to 2 cups shredded Manchego cheese
• 6 to 8 telera or bolillo rolls
• Mexican crema
• Lettuce
• Sliced tomato
• Sliced red onion

INSTRUCTIONS:

1. Arrange chicken breast cutlets in a large bowl or baking dish. Top with 3/4 cup of bottled Valentina hot sauce, stirring to combine, until the chicken is evenly coated. Cover with plastic wrap and refrigerate for at least 2 hours before using.
2. Heat about 2 tablespoons of vegetable oil in a grill pan or large skillet over medium-high heat. Fry the marinated chicken, 4 to 5 pieces at a time, for about 5 minutes until golden brown. Turn chicken over, brush with a little of the remaining 1/4 cup of Valentina hot sauce. Top with about 3 tablespoons of shredded Manchego cheese. Cover grill pan and let chicken cook for 3 to 5 minutes until cooked through and light golden brown. Transfer chicken pieces to a heat-proof plate.
3. Split open the telera or bolillo rolls. Toast in the same grill pan with 1 tablespoon of butter (optional) until light golden brown on both sides. Remove from heat. Spread cut sides of toasted rolls with Mexican crema. Layer lettuce, tomato, and onion on the bottom half of the roll. Top with 2 to 3 pieces of pollo Valentina and the top half of the roll. Serve with your favorite pasta salad or chips. Enjoy!

http://www.lacocinadeleslie.com/2017/11/buffalo-chicken-torta-de-pollo-valentina.html

©La Cocina de Leslie

Created using The Recipes Generator

Mole Dulce

Mole Dulce is a delicious labor of love made completely from scratch with Mexican chocolate, dried ancho chiles, piloncillo, cinnamon, pumpkin seeds, and more.

Mole is one of those traditional Mexican dishes in which no two recipes are alike. Every family has their own recipe on how to make each kind of mole. Yes, there are several types of mole that range from spicy to sweet, and also vary in color from Mole Amarillo to Mole Negro. One of my favorite moles, and also the first kind of mole I learned to make, is Mole Dulce. It's a sweet, velvety smooth sauce made with Mexican chocolate and a variety of ingredients.

This recipe is a great starting point for those who have never made mole from scratch. Depending on my mood I sometimes add more ingredients like raisins, almonds, peanuts, or coffee, to add even more flavor to my Mole Dulce. I cook the chicken and make the broth from scratch to use in my Mole Dulce, but you can use canned chicken stock and a rotiserrie chicken to save time in la cocina. See tip below for directions on how to cook the chicken and make homemade stock from scratch.

Yield: 6 to 8 servingsAuthor: Leslie Limón

Mole Dulce

prep time: 15 MINScook time: 75 MINStotal time: 90 mins

Mole Dulce is a delicious labor of love made completely from scratch with Mexican chocolate, dried ancho chiles, piloncillo, cinnamon, pumpkin seeds, and more.

INGREDIENTS:

• 1/2 cup vegetable oil (for frying) 
• 1 bolillo roll, cut in 1-inch slices
• 4 dried ancho chiles
• 3 roma tomatoes, cut in quarters
• 6 tomatillos, husks removed
• 2 garlic cloves
• 3 tablespoons unsalted pumpkin seeds
• 1 (3-inch cinnamon stick)
• 5 peppercorns
• 5 whole cloves
• 1 tablet Mexican chocolate (Ibarra or Abuelita brand)
• 5 cups hot chicken broth
• 1/3 cup piloncillo, grated
• 3 lbs. cooked chicken
• Toasted sesame seeds (optional)

INSTRUCTIONS:

1. Heat 3 tablespoons of vegetable oil in a Dutch oven over medium-high heat. Fry the bolillo slices in the oil until golden brown. Transfer fried bolillo slices to a large heat-proof bowl; set aside.
2. Add 1 tablespoon of vegetable oil to Dutch oven, if necessary. Fry the dried ancho chiles for 1 to 2 minutes, until the chiles start to plump up. Transfer chiles to heat-proof bowl with the bolillo slices.
3. Add 1 tablespoon of vegetable oil to the Dutch oven, if necessary. Fry the tomatoes and tomatillos until lightly charred and cooked through. Fry the garlic until light golden brown. Transfer to the heatproof bowl with the bolillo slices and ancho chiles.
4. Toast the pumpkin seeds, cinnamon stick, peppercorns, and whole cloves for about 1 minute. Remove from heat. Transfer to heat-proof bowl with the other ingredients.
5. Add the Mexican chocolate to the bowl with all of the fried ingredients. Pour in 4 cups of the hot chicken broth. Let soak for at least 10 minutes until the chiles have softened; remove stems from chiles.
6. Working in batches, puree the bolillo slices, ancho chiles, tomatoes, tomatillos, garlic, pumpkin seeds, cinnamon stick, peppercorns, cloves, and Mexican chocolate with the chicken broth they were soaked in until smooth.
7. Heat 2 tablespoons vegetable oil in the Ductch oven over low heat. Strain the puree into the hot oil, stirring with a wire whisk to prevent lumps from forming.
8. Stir in the the remaining 1 cup of chicken broth and the grated piloncillo. Simmer over low heat, stirring occasionally, until the piloncillo has completely dissolved. Adjust seasoning, if necessary.
9. Once mole sauce starts to boil, add the cooked chicken pieces and let simmer over low heat for 5 to 8 minutes until heated through. When serving, garnish mole with toasted sesame seeds, if desired. Serve with Mexican Rice and warm corn tortillas. Buen provecho!

http://www.lacocinadeleslie.com/2009/05/mole-dulce.html

La Cocina de Leslie

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*To cook the chicken and broth from scratch, bring 3lbs. of bone-in skin-on chicken pieces to a boil with 16 cups of water, 1 medium onion, 3 cloves of garlic, 2 bay leaves, a handful of fresh cilantro, 1 tablespoon coarse salt, 1/2 teaspoon ground black pepper, and 1/2 teaspoon crushed oregano. Skim off any foam that rises to the top. Cover and reduce heat to low; let simmer for 60 to 90 minutes until chicken is tender.

Comfort Food Classics: Carne de Puerco con Chile

Carne de Puerco con Chile is a classic Mexican dish, popular in Los Altos de Jalisco (the highlands of Jalisco), made with tender pieces of pork in a vibrant broth flavored with tomato, tomatillo, garlic, and chile de árbol.

Carne de Puerco con Chile was one of my suegra's (mother-in-law's) signature dishes--along with her Traditional Mexican Pozole Rojo and her Tostadas de Lomo (shredded pork tostadas)--and it was one of the first dishes she taught me how to make as a newlywed. Whenever she made it, my suegro (father-in-law) (who didn't like spicy food) would complain that the salsa/broth was too spicy, to which my suegra would respond that she had only added "un solo chilito!"

Whenever I made this dish during the four years that I was my father-in-law's caregiver, I was always sure to add un solo chilito (just one chile) to give the broth a little flavor without adding too much heat. Remembering that small detail about "un solo chilito" always brought a smile to my suegro's face, just as this dish always brings a smile to my family's face because it reminds them of my suegra.

The key to tender pieces of pork meat in your Carne de Puerco con Chile is to cook the pork meat first, then fry until golden brown before adding the homemade tomato and tomatillo salsa. For a more authentic Mexican flavor, like the kind you probably remember your abuelita (grandma) or tías  (aunts) making is to fry the pork in a little manteca de cerdo (lard), but you can also use vegetable oil. And finally, I add 8 dried árbol chiles which yields just the perfect amount of spice, but you can add as many or as few chiles as you'd like to fit your personal preference. Be sure to serve your homemade Carne de Puerco con Chile with plenty of Refried Beans, Ensalada de Nopales, and warm corn tortillas.

Yield: 8 servingsAuthor: Leslie Limón

Carne de Puerco con Chile

prep time: 15 MINScook time: 1 hour and 45 MINStotal time: 1 hours and 60 mins

Carne de Puerco con Chile is a classic Mexican dish, popular in Los Altos de Jalisco (the highlands of Jalisco), made with tender pieces of pork in a vibrant broth flavored with tomato, tomatillo, garlic, and chile de árbol.

INGREDIENTS:

• 2 lbs. pork stew meat, cut into bite-size pieces
• 1/2 medium white onion
• 4 garlic cloves, divided
• 6 sprigs fresh cilantro
• 1-1/2 teaspoons salt
• 1/2 teaspoon ground black pepper
• 16 cups water, divided
• 6 roma tomatoes
• 12 tomatillos, husks removed
• 8 dried árbol chiles
• 2 tablespoons manteca (lard) or vegetable oil
• Refried Beans
• Ensalada de Nopales

INSTRUCTIONS:

1. Bring the pork stew meat, onion, 2 cloves of garlic, cilantro, salt, black pepper, and 10 cups of the water to a boil in a Dutch oven over high heat, skimming off any foam that rises to the top. Cover and reduce heat to low; let simmer for about 90 minutes until the pork meat is tender.
2. While the meat is cooking, prepare the salsa by bringing the tomatoes and tomatillos to a boil over high heat in a large saucepan with the remaining 6 cups of water; add the dried árbol chiles. Cover and reduce heat to low; let simmer for 10 to 12 minutes until the tomatoes are cooked through. Remove from heat and let cool slightly.
3. Remove the cooked tomatoes, tomatillos, and árbol chiles with a slotted spoon and transfer to a blender cup; puree until smooth. Set aside.
4. Remove the onion, garlic, and cilantro from the pork meat. Strain and reserve the pork broth. Return the pork meat to the Dutch oven over high heat and fry in the manteca or vegetable oil until golden brown. Stir in the tomato salsa and 2 cups of the reserved pork broth. Bring to a boil; season with salt to taste. Cover and reduce heat to low; let simmer for 20 minutes.
5. To serve, ladle Carne de Puerco con Chile into bowls. Serve with a side of Refried Beans, Ensalada de Nopales, and warm corn tortillas. Enjoy!

http://www.lacocinadeleslie.com/2009/10/not-your-average-chili-con-carne.html

La Cocina de Leslie

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Carne en su Jugo (Estilo Jalisco) #ThrowbackThursday

Popular throughout the state of Jalisco, Carne en su jugo is a traditional Mexican soup made with thin-cut slices of steak, bacon, potatoes, and Hungarian wax peppers in a clear, but flavorful broth. It may seem like a very simple soup, but once you add all of the garnishes, this soup is transformed into a bowl of warm comfort. Like a big bear hug in a bowl.

There is no wrong way to make Carne en su Jugo. Some cooks might prefer to cook the soup with the Spicy Serrano Chile Salsa Verde and Frijoles de la Olla (cooked beans) already mixed in, but I prefer to make this soup the traditional way and serve the salsa and beans on the side along with the other garnishes.

Carne en su Jugo will forever me a soup that is near and dear to my heart. It was the first meal I ate when we arrived in Small Town, Mexico oh-so-many years ago. (It'll be 17 years next month.) After a day of traveling to a new country with two small children, I was nervous, anxious, tired and very hungry. Almost as soon as we walked into my in-laws' home, my sister-in-law Susi escorted us to the kitchen where she served us all a big bowl of soup.

It was at that very moment that I realized that it wasn't a dream and that we had actually moved to Mexico. A million thoughts and doubts raced through my mind as Susi topped our bowls with bits of chopped onion, serrano chiles, and cilantro. I had no idea what I was about to eat, but eating seemed like the perfect distraction to keep me from thinking about what we had just done.

As the first sip of this soul-warming soup made it's way down my throat, I felt comforted by the familiar flavors of the beef, bacon, salsa verde, beans, and cilantro. I knew at that moment that everything would be okay and that even though I was miles away from "home", Mexico wasn't all that foreign to me. Mexico had always been a part of my life: its culture, its traditions, and its amazing food.    

Carne en Su Jugo may have been new to me that fateful day almost 17 years ago, but now it's an old friend. And I will always remember and be thankful for the comfort it provided when I needed it most.

Yield: 8 to 10 servingsAuthor: Leslie Limón

Carne en Su Jugo - Estilo Jalisco

prep time: 10 MINScook time: 45 MINStotal time: 55 mins

Popular in the state of Jalisco, carne en su jugo is a traditional Mexican soup made with thin-cut steak, bacon, potatoes, and Hungarian wax peppers in a clear, but flavorful broth.

INGREDIENTS:

• 1 tablespoon vegetable oil
• 8 oz. bacon, roughly chopped
• 2 Hungarian wax peppers, thinly sliced
• 2 lbs. thin-cut round steak, roughly chopped
• 4 medium potatoes, peeled and diced
• 8 cups water
• 1 handful fresh cilantro

Garnishes:

• Cooked beans
• Spicy Serrano Chile Salsa Verde
• Chopped white onion
• Chopped serrano chiles
• Chopped cilantro
• Lime wedges (optional)

INSTRUCTIONS:

1. Fry bacon in vegetable oil over high heat in a Dutch oven or a 4 to 6-quart pot until golden and crisp. Add the Hungarian wax peppers and saute for 2 to 3 minutes until the chiles start to soften. Stir in the thin-cut steak; let cook for 5 to 7 minutes until meat is no longer pink. Season with salt. Immediately cover and reduce heat to low; let simmer for 5 minutes until the meat releases it's juices.
2. Stir in the potatoes, water, and cilantro. Cover, turn heat back up to high and let soup come to a boil; season with more salt, if necessary. Reduce heat to low; let simmer for 20 to 25 minutes until the potatoes are tender.
3. To serve, ladle carne en su jugo into bowls. Garnish with chopped onion, cilantro, and serrano chiles. Stir in desired amount of salsa verde and cooked beans. Top with a squeeze of fresh lime juice, if desired. Serve with plenty of warm corn tortillas. Enjoy!

http://www.lacocinadeleslie.com/2009/05/quick-and-easy-soup.html

La Cocina de Leslie

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*This recipe was originally posted in May 2009, but I felt it deserved to be re-posted for this special occasion. 

Garibaldi Refried Beans (with Corn & Bacon)

Garibaldi-Style Refried Beans is a delicious Mexican bean dish flavored with bacon, golden corn kernels, and spicy serrano chiles.

Garibaldi is the name of a popular restaurant in Guadalajara famous for its Carne en su Jugo (and its Guinness World Record for the fastest service ever). But that's not all Karne Garibaldi is famous for. They also serve this insanely delicious appetizer made with thick refried beans and golden corn kernels with a never-ending pile of homemade totopos (tortilla chips). And best of all, they offer unlimited refills on this irresistible bean dip.

Just because I don't get to visit Guadalajara often doesn't mean that I can't enjoy this irresistible bean dish at home. And best of all, I get to put my own little spin on this famous appetizer. Traditionally, the refried beans are fried in a lot of manteca de cerdo (pork lard) which gives them a distinct flavor, but frying them up in a little bacon grease with pieces of crispy bacon adds even more flavor, if you ask me. And because I can't live without a little spice, I also fry up a finely chopped serrano chile with the bacon. If you're tired of making the same refried bean dish, you HAVE to try Garibaldi-Style Refried Beans. One bite and you'll be hooked!

Yield: 6 to 8 servingsAuthor: Leslie Limón

Garibaldi Refried Beans

prep time: 10 MINScook time: 30 MINStotal time: 40 mins

Garibaldi-Style Refried Beans is a delicious refried bean dish flavored with bacon, golden corn kernels, and spicy serrano chiles.

INGREDIENTS:

• 6 slices bacon, diced
• 1/2 medium white onion, finely chopped
• 2 serrano chiles, finely chopped
• 1 (6 oz.) can golden corn kernels, drain
• 4 cups cooked peruano or pinto beans
• 1/2 cup bean broth
• Salsa Macha (optional) 

INSTRUCTIONS:

1. Fry the bacon in a large skillet over medium-high heat until fully cooked, but not crisp. Add the onion, serrano chiles, and corn kernels; sauté for 2 to 3 minutes until onion is translucent. Stir in the beans and bean broth. Let simmer until beans come to a boil; reduce heat to low. Mash the beans using a potato masher; season with salt to taste. Continue to simmer, stirring occasionally, until the beans have thickened slightly. Remove from heat. Serve wtih totopos (tortilla chips) or warm tortillas. For a spicy kick, top with a little Salsa Macha. Enjoy!

http://www.lacocinadeleslie.com/2017/07/garibaldi-refried-beans.html

©La Cocina de Leslie

Created using The Recipes Generator

Spicy Serrano Chile Salsa Verde

This spicy homemade tomatillo salsa made with fiery serrano chiles is perfect for all your salsa needs. From taco Tuesdays and tostadas to soups, enchiladas, and everything in between.

This vibrant and spicy salsa verde--made with fresh tomatillos, serrano chiles, onion, garlic, and cilantro--was one of the first salsas I learned to make as a newlywed. And it is one of my favorite salsas that I always have in my fridge. Seriously, if you were to take a peek inside my fridge you would see that I have at least 5 different brands of bottled hot sauce, as well as an assortment of homemade salsas including my Salsa Macha (oil-based salsa made with chile de árbol and garlic), Chile de Molcajete (roasted tomatillo & árbol chile salsa), Mild Salsa Verde, Mild Tomato Salsa, and this Spicy Serrano Chile Salsa Verde. (Just to name a few.)

This hard-to-resist salsa can be served with just about anything. I love to serve it over quesadillas, tacos, and tostadas. You can stir it into soups or your favorite guisados like Nopales en Salsa Verde. Use it to make Salsa Verde Chilaquiles or Enchiladas. Or serve this deliciousness on it's own with a basket of homemade totopos (tortilla chips) and/or pork rinds. The possibilities are endless! Once you try this traditional Mexican salsa verde, you'll find yourself wanting to put it on absolutely everything.

Yield: 3 to 4 cupsAuthor: Leslie Limón

Spicy Serrano Chile Salsa Verde

prep time: 5 MINScook time: 20 MINStotal time: 25 mins

This spicy homemade tomatillo salsa made with fiery serrano chiles is perfect for all your salsa needs. From taco Tuesdays and tostadas to soups, enchiladas, and everything in between.

INGREDIENTS:

• 2 lbs. tomatillos, husks removed
• 6 serrano chiles
• 2 garlic cloves
• 1/2 medium white onion
• 8 cups water
• 1 handful fresh cilantro (about 1 cup)

INSTRUCTIONS:

1. Bring tomatillos, serrano chiles, garlic, onion, and water to a boil in a large saucepan over high heat. Cover and reduce heat to low; let simmer for 10 to 12 minutes until tomatillos are cooked through. Remove from heat and let cool slightly.
2. Puree the cooked tomatillos, serrano chiles, garlic, and onion with 1 cup of the cooking water and the fresh cilantro in a blender until smooth. Pour salsa verde into a large bowl; season with salt to taste. Enjoy!

http://www.lacocinadeleslie.com/2017/09/spicy-serrano-chile-salsa-verde.html

La Cocina de Leslie

Created using The Recipes Generator