AUTHENTIC SALSA RECIPE FROM MEXICAN RESTAURANTS RECIPES
AUTHENTIC MEXICAN ENCHILADAS RECIPE | ALLRECIPES
This is the real thing! Corn tortillas are dipped in a home made sauce, fried, filled with Mexican queso fresco, then topped with sour cream, lettuce and tomato. My mother in law is from Mexico and taught me to make this delicious dish! Serve with authentic refried beans, it has a taste different from the norm--so good!
Provided by Becky
Categories Mexican Recipes
Total Time 45 minutes
Prep Time 35 minutes
Cook Time 10 minutes
Yield 6 servings
Number Of Ingredients 11
Steps:
- Snap the tops off of the dried chilies, and place in a saucepan with enough water to cover. Bring to a boil, and simmer for 15 minutes. Drain the water, and place chilies into a food processor or blender with the garlic and salt. Puree until smooth. Press sauce through a strainer, and set aside.
- Heat the oil in a large skillet over medium heat. Soak each tortilla in the sauce, then place in the hot oil. Turn over almost immediately, and fry for about 5 seconds on the other side. Remove to a plate that is lined with paper towels. The easiest way to do this is to fry the tortillas and stack them directly on top of each other until you have fried them all. This will keep the tortillas pliable until you are ready to fill them.
- Take one fried tortilla at a time, and fill with about 2 tablespoons of the queso fresco. Roll up, and place seam side down on a plate. Place three of these on each plate. Top in the following order: Start with a layer of sour cream, then a small handful of lettuce, three tomato slices, 2 more tablespoons of queso fresco, and finally, 1 tablespoon of green onions.
Nutrition Facts : Calories 477.3 calories, CarbohydrateContent 46.1 g, CholesterolContent 56.7 mg, FatContent 24.3 g, FiberContent 5.7 g, ProteinContent 21.1 g, SaturatedFatContent 12.2 g, SodiumContent 609.1 mg, SugarContent 2.2 g
MEXICAN RESTAURANT SALSA RECIPE - MEXICAN FOOD JOURNAL
Authentic Mexican restaurant salsa prepared with fresh plum tomatoes, white onion, cilantro, and serrano peppers just like they make in Mexico. It's simple, fresh-tasting, and easy to make.
Provided by Douglas Cullen
Categories Salsa
Total Time 25 minutes
Prep Time 10 minutes
Cook Time 15 minutes
Yield 4
Number Of Ingredients 7
Steps:
- Remove the seeds and veins from the chiles (Leave them in if you want a hotter salsa)
- Roughly chop the tomatoes, onion, chiles, and cilantro
- Add the chopped vegetables to your blender (Do not add extra water unless needed and then add a couple of tablespoons at a time)
- Add ½ teaspoon salt
- Blend the salsa until it has a coarse texture
- Preheat 2 tablespoons of oil in a pan
- Pour the blended salsa in the hot oil
- Bring to a boil and then reduce the heat to low
- Simmer for 15 minutes
- Adjust the salt
Nutrition Facts : ServingSize 1 /4 cup, Calories 60 kcal, CarbohydrateContent 5 g, ProteinContent 1 g, FatContent 5 g, SodiumContent 338 mg, SugarContent 3 g
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