Fiery tomato and chile table sauce (Salsa de chile de árbol) from Mercados: Recipes from the Markets of Mexico (page 531) by David Sterling
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chiles de arbol
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Roma tomatoes
- Show all ingredients...
- Serves : 2 cups
Where’s the full recipe - why can I only see the ingredients?
Accompaniments: Dried shrimp turnovers (Empanadas de camarón seco); “Party-style” tamale with mole (Tamal untado “de fiesta”); Saffron tamale with chicken and raisins (Tamal de azafrán); Pork riblet confit with tomatillo sauce (Costillitas fritas en salsa verde); Lime-and-salt-cured beef in creamy squash seed sauce (Pepita con tasajo); Oaxacan-style “pizzas” (Tlayudas); Summer soup of squash vines and blossoms, zucchini, and wild herbs (Caldo de chepil); Tamale with wild greens (Tamal de chepil); Tamale with black bean paste and avocado leaves (Tamale de frijol); Tamale with chicken and yellow mole (Tamal de mole amarillo); Chicken and scrambled eggs in consommé (Higadito); Easy bean or tomato “enchiladas” (Enfrijoladas/entomatadas); Crispy fried tamales (Tamales dorados); Oven-roasted goat (Birria tatemada); Sweet fresh maize tamales with clotted cream (Uchepos de nata)
Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.
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