How To make Rojos Y Verde(Red and Green)
3 lb Lean beef roast
7 cn Green chilies -- (4-oz cans)
20 oz Tomatillos
1 cn Condensed chicken broth
1 Dried red peppers
* see not
1 lg Onion :
white
1 Tomato
2 Cl Garlic
2 ts Paprika
1 t Ground cumin
1 tb Oregano -- (mexican)
1 Bay leaf
Recipe by: Wayne Preston Allen * arbol, finger-hots, pequins, or thai peppers This chili is in the style of New Mexico green chile stew. Remove stems from red peppers and chop into parts to separate out the seeds and expose interiors. Cover with boiling water and let sit for an hour. Blend into smooth sauce with blender. Don't get this stuff in your eyes! Better yet, wear protective clothing during handling (I'm only half joking!). Brown the roast as if making pot roast - coat meat with flour and brown every surface in olive oil. (Theresa says I can do this almost as well as her Aunt Tia, the Goddess of Pot Roast - but she's just being kind.) Add chicken broth and water up to one inch deep and cover. Simmer meat by itself for one hour over low heat. Lightly blend the tomatillos and three green chilies in blender. Dice the remaining green chilies, garlic, onion, and tomatoes. Add the sauces, vegetables, and spices to the pot with enough water to cover. When the meat is falling-apart-tender (several more hours, typically), use two forks to shred it into small chunks. Serve topped with slices of avacado and white cheese, along with sides of beans and jalapeno cornbread. Alternate Version - Instead of a beef roast, use buffalo! I tried this recipe with ground buffalo ("100% American Bison!"), and was mighty surprised and pleased. I found this meat and a few other exotics at Whole Foods Grocery, a health food store in Austin. I'll continue to experiment and report the results.
How To make Rojos Y Verde(Red and Green)'s Videos
How to Make Pozole Rojo with Jenny Martinez | JCPenney #Shorts
BRB taking our lunch early ???????? Jenny Martinez shows us how to make this red pozole that you can easily do for your next party. Learn how to make enchiladas, buñuelos & more:
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Learn how to make pozole rojo using Jenny Martinez's recipe.
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TWO SALSAS You Always Need: Easy Mexican Salsa Roja & Salsa Verde Recipe
Tacos? SALSA! Fajitas? SALSA?
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Breakfast? SALSA! You always need salsa no matter what dish or meal you are making so be sure to always have these two ready to go fresh or from the fridge!
There are so many ways to make red and green salsas and I’m gonna share with you my two favorite recipes.
My SALSA VERDE is HOT. Jalapeños, serranos and garlic is all you need and I love this simple green salsa because it can also be a base to kick up the heat in almost any other salsa you make.
My SALSA ROJA is just savory and dang delicious. Chile piquin, chiltepin, garlic and Roma tomatoes is all you need to make this red salsa. This combination uses the official pepper of the State of Texas, combines it with the tomatoes and gives it a great flavor to balance out the heat and also make it good for different dishes.
La Gastronomía Canaria | PAPAS BONITAS CON MOJO ROJO Y VERDE CANARIO [Ep.1]
La Gastronomía Canaria con Juan Pedro Dorado es un programa de cocina realizado en Tenerife que apoya el producto local y promociona el maravilloso entorno turístico de la isla.
En este episodio visitamos el fantástico Restaurante Guachinche Bodegón Casa Matías. ¡No dudes en hacerles una visita y disfruta de su incomparable carne de cabra! Haz tu reserva: 922 32 02 59
Dirección: Camino de los Guanches, 2, 38300 La Florida, Santa Cruz de Tenerife
Abierto todos los días menos los lunes. Más información en: bodegonmatias.com
#recetascomidacanaria #comidacanaria #recetamojocanario
How to make THE BEST Mexican Salsa Roja Recipe | Boiled, Fresh, Roasted Salsa
Hello & welcome to the Views Kitchen! On today's “Help Wednesday” we will be showing you the basics of boiled, fresh, and roasted salsas. Please take the time to look at the list of ingredients and extra tips below, thank you for subscribing and liking our show. As always #viewsclub we love and adore you ???? Stephanie and, Cloud
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1 gallon salsa & Crispy Chips Recipe-
Salsa Roja and crispy corn chips secret recipe-
Ingredients
Boiled Salsa Roja (2:45)
Water for boiling (enough to cover tomatoes & chili)
3 Roma tomatoes
1 Jalapeño or serrano pepper
Small bunch of cilantro (20 stems)
1/2 tbsp salt (Himalayan salt)
Juice of half lime (1 tbsp)
-Adjust citrus and salt to taste after blending
Fresh Salsa Roja (5:07)
3 Roma tomatoes
1 Jalapeño or Serrano pepper (adjust depending on spice level of pepper)
Small bunch cilantro (10 stems)
1 tsp salt (Himalayan salt)
-Adjust citrus and salt to taste after blending
Roasted Salsa Roja (8:07)
3 Roma tomatoes+ 1 ripe vine tomato
1 Jalapeño or serrano pepper
Small bunch cilantro (20 stems)
1/2 Tbsp salt (Himalayan salt)
3 garlic cloves
1/4 medium onion
Juice of 1 lemon
-Adjust citrus and salt to taste after blending
-If you are using regular table salt use half suggested amount of salt
-if you have access to key limes you will have a better citrus flavor to your salsas
-salsa will last 5-7 days refrigerated in a tightly sealed container
-If you add onion to your salsa it will last 4 to 5 days in the refrigerator
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???? I'm your host Stephanie and behind the camera, you have my sister Cloud (☁️). I started cooking at 4 years of age. What?! Yes (LOL) I pulled up a chair and my first choice was to fry an egg. I was hungry and that’s all I have to say about that experience. I would like to say I’m completely self-taught in the kitchen, but I have the lovely women in my family to thank. They taught me to honor my ancestors and to make my Mexican Cuisine comfortable for my home. I thank our creator for my curiosity and my never-ending search for the next gastronomic satiation. Cooking is a huge part of my daily life as I prepare breakfast, lunch, dinner, and snacks for my two American Korean/Mexican boys. I know who does that these days? Me, I homeschool my two boys and I’m grateful for every moment spent. ❤️ If you love our spectacular homemade recipes, Please take the time to Subscribe and support our channel. Don't forget to click the bell for notifications. We upload new recipes Sunday- Wednesday. After all, we wouldn't be here without you ???? Thank you ????
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How to Make SALSA TATEMADA | Charred Salsa Roja Recipe (al Molcajete & Blended)
SALSA TATEMADA! Tatmada means roasted, toasted, burnt, charred or grilled.
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Whatever you call it, this salsa is DELICIOUS! Salsa tatemada is probably THE most popular way to make salsa in South Texas and Northen Mexico. To make this recipe you just need to take your favorite ingredients and char them on the stove top burner, in a pan, on a griddle or over a fire while you're grilling meat.
In this video we’re gonna make two different salsa tatemadas – one the old school way in the molcajete for a smaller serving, and the second one in the blender for a bigger batch when you need a crowd pleaser at the carne asada. Both recipes call for charring all your ingredients.
For the molcajete recipe we’re gonna use one clove of garlic, one roma tomato and one serrano pepper.
For the blender recipe we’re using four garlic cloves, three roma tomatoes, one red jalapeno, one green jalapeno, one guajillo pepper, one red habanero, one orange habanero and a thick slice of onion. Watch out, this one is HOT!
Remember – you can add more or less of any ingredient to achieve the heat or consistency that you prefer. Now let’s make some SALSA TATEMADA! Boom!
Canarian PAPAS ARRUGADAS (WRINKLY POTATOES) with Mojo Rojo (red sauce) and Mojo Verde (green sauce)
Music source: YouTube library.
Ingredients and instructions:
Canarian potatoes - PAPAS ARRUGADAS
with two sauces.
Mojo Rojo (red sauce):
-1 dried chilli pasillas peppers
Put the chilli into a bowl and cover it with hot water. Soak until softened for about 30 minutes.
-1 red bell pepper
-1 chilli pepper
-3 cloves of garlic
-2 small slices of stale bread
-1 1/2 tsp salt
-1/2 tsp cumin
-2 tbsp wine vinegar
-1/4 cup olive oil
Mojo Verde (green sauce):
-1 green bell pepper
-1 bunch of cilantro
-1 jalapeno pepper
-10 cloves of garlic
-1 1/2 tsp salt
-1/2 tsp ground pepper
-2 tbsp wine vinegar
-1/4 cup olive oil
-1 litre of water
-150 g salt
-2 pounds of potatoes
Cook the potatoes until soft. Drain the water. Shake the potatoes in a hot pot several times until a white salt deposit appears.