Three Easy Recipes that You can Master RIGHT NOW!
With most every Mexican dish comes some kind of dressing or sauce. For my first post, I’m going to introduce you to three recipes that you’re most likely already familiar with: salsa fresca, salsa verde and, of course, good old guacamole. These are three things that every Mexican chef should master and be able to make quickly and with little effort. And you’ll use them with nearly every Mexican meal that you prepare.
Salsa Fresca
In Mexico, Salsa Fresca is the traditional dressing for carnitas: pork that has been braised for three to four hours in a large pot over low heat until tender. By doing this, we create a nice contrast between the fresh vegetables in the salsa to the cooked meat of the carnitas. But of course any kind of Mexican food can be eaten or served with Salsa Fresca: tacos, tostadas, flautas … all of which you’ll find recipes for here on my site eventually!
You may wonder why this recipe calls for boiled tomatoes. Well, the boiled tomatoes are important because they become sweeter when boiled and makes the salsa more flavorful. Quick tip: If you don’t add boiled tomatoes, you have pico de gallo, which is more appropriate as a salsa for dipping chips. Or, if the tomatoes are very coarsely chopped, you’ve got yourself a traditional Mexican salad!
- 4 large beefsteak tomatoes
- 1 green jalapeno
- 1 yellow jalapeno
- ½ red or white onion
- Handful of chopped cilantro
- Salt to taste
Put 2 of the tomatoes in a saucepan filled with enough water to cover them; bring to a boil.
While the tomatoes are boiling, chop the other 2 tomatoes, onion, cilantro, and jalapenos. CAUTION: if you’re NOT used to chopping jalapenos, wear gloves! Keep your fingers away from your eyes until you wash your hands!
Combine all chopped ingredients in a bowl.
When tomatoes have boiled long enough for the skin to start peeling off, drain water and liquefy in a blender. Allow to cool for about 5 minutes.
After liquefied tomatoes have cooled, pour them over the chopped tomatoes, onions, jalapeno, and cilantro. Stir to combine. Add salt to taste.
Salsa Verde/Chile de Tomatillo con Chile de Arbol
Salsa Verde is something that can be used on almost any Mexican dish. In Mexico, most cooks make a batch first thing in the morning (although it’s called “chili” not “salsa”) and use it on food all throughout the day until the last taco has been served! They’d then do it all over again the next morning.
Salsa Verde is the typical salsa used on street tacos. It is also called “Salsa de Tomatillo.” The tomatillo is a nightshade fruit indigenous to the Americas, and has been cultivated in Mexico from the pre-Columbian times.
Quick tip: To make enchilada sauce, follow this recipe but simply omit the chilies de arbol!
1 pound of tomatillos
- 1 green jalapeno
- 1 peeled clove of garlic
- *5 roasted chilies de arbol* (recommended: El Guapo dried chilies de arbol, available in the international foods aisle of most supermarkets, or check our resource section)
- 1/2 cup of fresh cilantro
- 1/2 teaspoon of salt
Remove the husks from the tomatillos and rinse with water until the waxy film is gone. Discard husks. Put the tomatillos, whole jalapeno, and peeled garlic clove into a pot and fill with enough water to cover everything. Turn heat on high and boil till tender – about 10- 15 minutes.
Roast your chiles de arbol (unless you bought them pre-roasted). CAUTION: open your windows! This process will sting your eyes if you don’t!
Drain the water, cut the stem off the jalapeno, place all ingredients to a blender and blend for 1 minute, then taste. Add more salt if needed.
* To roast chilies de arbol: hold over stove with a fork or tongs, turning until charred all over.
Simple Guacamole
I have come across some strange guacamole recipes over the years, which is why I’m showing you the most simple, uncomplicated way to make it. Recently I encountered a recipe for guacamole that was so bad I just have to tell you about it. It was at one of those parties where they try to sell you overpriced kitchen goods. The hostess used about 16 ounces of sour cream, black olives, and garlic, all mixed together with a single, sad avocado. I wanted to die! My ancestors back in Mexico were turning over in their graves. This was the worse guacamole I’d ever had – and it certainly wasn’t authentic! Please don’t make guacamole like this! I mean, who tasted that slop and decided it was good?!
- 2 Hass avocados
- 1 tbsp white or red onion (or more to taste)
- 1 tbsp cilantro (or more to taste)
- Juice of ½ a lime
- Salt to taste
Remove skin and pit from avocado and mash with a fork. Add lime juice and mash some more. Mix in onions and salt. Taste to adjust salt or lime juice. Sprinkle with cilantro and serve. That’s it!
Of course you can add a diced Serrano chile, a chopped tomato, or even bacon! But don’t try to get fancy with it until you master the easy version first.
For a nice presentation, you can prepare and serve your guacamole in a “molcajete,” which is the Mexican version of a mortar and pestle (shown in the picture above.) See my resource section for where you can purchase one.
So there you have it: three important yet very simple recipes that go with every Mexican dish you can think of. If you have a thought or comment on these recipes, post in the comments section below, or join the conversation on my Facebook Page.
