Posts tagged enchiladas
Fresh peaches are popping up everywhere–including on my fruit tray. Not every peach gets gobbled up in its prime so I like to get a little creative in how I use them. Enter salsa. The sweet flavor and smooth texture of peaches tempers the sometimes bitter undertones of dried chiles in homemade salsa.
Whether you have peaches that are starting to go mushy, or you just want to show them off in something new, try this amped up version of DIY salsa. Use it as enchilada sauce, salsa (it’s thinner, more in keeping with the traditional, Mexican variety)–I’m even marinating pork cutlets in it right now to go on the grill tomorrow.
Prep time: 20 minutes
Servings: around 3 1/2- 4 cups
3 ripe peaches
6 dried guajillo chiles
9 dried arbol chiles
1/2 onion, cut into large wedges
1 clove garlic
1 can (14.5 oz) diced tomatoes (I used Red Gold Petite Diced with Green Chiles)
1/2 teaspoon ground cumin
1/4 teaspoon smoked paprika or cayenne pepper (optional)
1/2 tablespoon grapeseed or canola oil (optional step)
- Prep the dried chiles. On a medium-high heat skillet, toast the chiles until the skins start to look softer and slightly cooked (around 2 minutes, rotating the chile as it heats). Immediately place the chiles into a large bowl of hot water. Add the peaches to the bowl, too.
- Optional step: Roast the onions by putting them briefly onto the hot skillet after the chiles. Or, you can just place the onions into the water without toasting.
- In a blender, combine the canned tomatoes, onion, garlic, juice from the lime, and cumin.
- Remove the chiles from the water. Carefully cut around the tops of the chiles and remove as much of the seeds as possible. Add the chile skins to the other blended ingredients. Blend again.
- Remove the skins and pit from the peaches and add them to the blender. Mix until smooth. (You may need to add more water to get your desired consistency.)
- Add salt and pepper to taste.
- Now for another optional step: To fully meld the flavors of the salsa together it helps to cook it before cooling it to serve. Here’s how it works, bring the oil to medium-high heat in a saucepan, add the salsa (careful–it can splatter), then heat through. That’s it.
*Store the extra salsa in the fridge for up to a week.
I hope you enjoyed Mexican Independence Day, yesterday. But just in case you’re still looking for Mexican dishes to make this week (can you tell yet it’s my favorite kind of food?) I’ve gathered up all of MKES’s Mexican recipes for you to look through here. And just so you don’t have to dig for this post, I’ve also added a tab with links on the main page.
But before you start looking through recipes, I wanted to let you know that I’ll be contributing once a month to WanderingEducators.com, an amazing site filled with information that can help you teach your kids about other cultures. I feel privileged to be one of their editors, I will be covering Global Cuisines & Kids. My first post about Finding an Authentic Mexican Taco Shop went live on Friday.
Let’s make a meal
A good meal to use up plenty of leftovers from corn tortillas, to chicken, to lettuce and whatever else you have in your fridge.
This sauce takes time, but it’s worth the effort. Plus you can freeze some for later.
Hand-crafted tortillas are deceptively difficult to make, but the thicker, easier to flip sopes–so much easier!
The secret behind this rice is to start with a mixture that resembles pico de gallo.
Nothing authentic about ‘em, just an excuse to fuse really good bacon with some Mexican flavors.
So easy and a great way to use ground turkey.
This salsa is so versatile you shouldn’t shy away from adding other, unexpected ingredients like dried cherries, chipotle….
For a heartier pico de gallo, add your favorite kind of beans.
So soothing after a hearty meal packed with chiles.