Sunday, August 17, 2014


Okay I suppose we should get to a basic recipe so that we can deconstruct it and start twisting the dial. The basics are fried corn tortillas( I like Guerrero) count out 3-4 tortillas per person and cut into 1/4s, or 1/8ths, pizza style or cut twice across to make long strip 3rds, then turn 90 deg. and repeat. Fry these little torts in veggie oil until golden brown. Then they can be removed and left to sit on paper towels to soak up the oil, NOT olive oil.These are now called "doraditos" or "totopos". in the same pan :Saute 1 Med diced onion ,I like Spanish Yellow, 2-3 Ortega green chiles finely diced.After saute then add 1/2 can - 1 can of El Pato 8oz.,,,2-3 tomatoes cut in half, seeded. then grated to separate off the skin or diced. Add 1 8 oz can tomato sauce. Toss the doradito /chips in and coat with salsa/sauce and cover with mediumou can use a bottled salsa like La Victoria or any chunky style salsa,When we but no matter what ,,saute the onion and green chiles'''''''''''''''''BETTER
When talk about the saute we can also say "Sofrito" The holy trinity, or Mirepoix. Now in French and English food " the holy trinity is sauteed diced celery, onions and carrots. In Mex " The Holy Trinity is the color of the flag. green ,white, and red= Chiles, Onion

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