Wednesday, July 16, 2008
A pico de gallo made in the molcajete feels so authentic and tastes even more so. I use this tool fairly often to grind up all kinds of things from spices to guacamole. And since I mentioned it last I finally have the proper stone for it the tejolote or pestle, I am no longer using a river rock.
This is a basic Pico de Gallo salsa with chiles, tomatillos, tomato, garlic salt and lime.
Served with taquitos, which are filled with spiced pulled chicken and then rolled into a corn tortilla, fastened with a toothpick and fried till crispy - a little crema (the link has a recipe for homemade mexican sour cream) and some queso rallado (grated mexican cheese similar to parmesean) topped with shredded lettuce and the salsa.
Many make a meal.
Posted by Christo Gonzales at 11:04 AM