Molcajete Salsa, Fried Chile De Arbol
Here’s one of the salsas I demonstrated on July 9 for chefs of restaurants and hotels in Moscow. Although I make it in a molcajete, this recipe uses a blender for the large volumes in restaurants. The demo was held at Marr Russia, a food distributor. It was one segment in a Russian culinary tour that was arranged by the US embassy of Moscow as a program of culinary diplomacy. Both Chef Kevin and I had a terrific time with the chefs, and here I include the recipes for all of the dishes that we cooked that day. I’m glad to share them with you, chef friends, with much respect for the work you do in culinary arts.“The Fundamentals of Texas Mexican Cooking”
Cooking Demo with Chef Kevin Babbitt, Executive Chef, Cypress Grille
Marr Russia, Moscow
July 9, 2019
Menu of Items We Cooked
- Albóndigas De Chile Ancho / Chile Ancho Meatballs
- Quesadillas De Chile Anaheim / Toasted Flour Tortillas, Mozzarella Cheese and Anaheim Chile
- Picadillo / Ground Beef Stew
- Salsa Ranchera / Cooked Serrano Chile Salsa
- Salsa De Chile De Arbol Freído / Fried Chile De Arbol Salsa (below)
- Guacamole / Avocado with Serrano Chile, Tomato, Onion
- Agua De Jamaica / Hibiscus Flower Iced Beverage
Recipe for Molcajete Salsa, Fried Chile De Arbol
In this salsa, the flavor of the Chile De Arbol is deepened by frying it together with onion and garlic. When it is served, the black flecks in the salsa make it look earthy, and I even detect some smokiness in the flavor.
Ingredients (makes 2 cups)
2 Chile de Arbol
1/4 tsp salt
2 Tbs white onion, diced
1 Garlic clove
1 Tbs Canola or vegetable oil
4 roma tomatoes, canned or fresh, roughly cut up
1.Heat the oil in a skillet, add the chile de arbol, onion and garlic and fry them until the chile darkens in color and the onions are soft, about 3-4 minutes. Remove from the skillet and set aside to cool.
2. Add the tomatoes to the same skillet and cook for 4 minutes on medium heat. Remove and set aside to cool.
3. When the ingredients are cool, place them in a blender and blend until you have a smooth purée. There will still be some small flecks of fried chile, adding nice texture and color to the salsa.
This is the type of salsa that you’ll want to add to egg tacos, potatoes, beef casseroles and any type of grilled fish, vegetables or meats. Make a batch and keep it handy in the fridge. It will keep for 7 days. ¡Buen Provecho!