Some cosmetic changes in preparation for larger site changes in the works.
Hi Pam...well, since my cilantro was way in the back of my refrigerator and was almost
Joined: Dec 12, 2005
Posted to Thread #30284 at 12:06 am on May 17, 2018
frozen when I pulled it out (I had rinsed it, but not dried it, then put it in a covered container and promptly forgot about it) I was only able to scrap up a tablespoon or two. So, from my viewpoint, it didn't make an impact on the dish.
I did put a bit more spices in mine...along with the cumin, I add ground coriander (which is the seed of the cilantro, but who knew??), white ground pepper (because I bought a jar for who knows what reason and now i'm trying to use it up) and about a TBL of Chiarello's spice blend, which is ground red California chiles, roasted fennel, salt, cinnamon and some other stuff. This spice blend is KILLER on candied walnuts, on roasts, on fish, on pork, etc.
Hold on....here it is:
Toasted Spice Rub:
1/4 cup fennel seeds
1 tablespoon coriander seeds
1 tablespoon peppercorns
1 1/2 teaspoons red pepper flakes
1/4 cup (1-ounce) pure California chili powder
2 tablespoons kosher salt
2 tablespoons ground cinnamon
I was trying to augment the recipe since I had no Anaheim's. It definitely worked.
PS: I HATED cilantro and lived in ABQ for 6 years. Try avoiding it there! When we moved to FL, Larry had a conference in San Diego and we went to dinner at some old famous restaurant that has a batch of little old ladies making warm flour tortillas right in the restaurant.
Well, they brought a dish of freshly made salsa and warm chips and I don't know if it was jet lag or the margaritas or the company, but that salsa was the best thing in my life at that moment. I actually woke up the next morning craving it. For breakfast!! And it was nothing more than fresh tomatoes, slivers of onions, fresh lime, salt and cilantro.
I have been a CC (cilantro convert) ever since.
PS: It's Old Town Mexican Cafe (the video goes on for 3:44 minutes, but you'll get the idea in the first 14 seconds. The other 3:30 minutes is just more of the same)
Jesus saves. Buddha recycles.
Other messages in this thread:
- 30284. Had an extra 8 pound pork shoulder that needed using up. Made an old favorite. - Michael in Phoenix - 10:53pm on 05/12/18 (16)
- Oh yum Michael. This looks wonderful. [NT] - CathyZ from Kauai - 10:57pm on 05/13/18
- It's very good, Cathy. One of my top 10 favorite swap recipes. [NT] - Pat-NoCal - 1:31pm on 05/16/18
- I love this recipe too. Definitely a keeper. Also, don't forget about Sandra's Machaca (link) [NT] [LINK] - Richard in Cincy - 3:33pm on 05/21/18
- So, in a moment of hunger (as always when in a store) I picked up a 3 pound ROASTED - MarilynFL - 1:28am on 05/14/18
- No Anaheim's to be found...going with poblano. [NT] - MarilynFL - 8:45pm on 05/14/18
- Another good way to do this in a pinch is to use 505 Hatch Green Chile in a jar. - Michael in Phoenix - 3:00pm on 05/15/18
- For the 505 brand, we only like the pure green chile, not their green chile salsa, etc. [NT] - Michael in Phoenix - 3:50pm on 05/15/18
- well, THAT definitely worked. I ended up using 2 fresh poblano (roasted and peeled) and 3 whole - MarilynFL - 1:03pm on 05/16/18
- Can I make this without cilantro? - Pam - 7:18pm on 05/16/18
- Hi Pam...well, since my cilantro was way in the back of my refrigerator and was almost [LINK] - MarilynFL - 12:06am on 05/17/18
- Michael, please weigh in on this since I didn't follow the recipe, just the concept. [NT] - MarilynFL - 12:17am on 05/17/18
- No tortilla press? - Pam - 3:15pm on 05/17/18
- I've eaten at the Old Town Mexican Cafe several times. It is quite popular, and in since... - Michael in Phoenix - 5:00pm on 05/17/18
- Marilyn, that salsa you had is a variation on a simple salsa that is common on street tacos... - Michael in Phoenix - 5:02pm on 05/17/18
- A tsp? Tablespoon? [NT] - Pam - 6:16pm on 05/18/18