Salsa de Agricultor 2001 (Farmer’s Salsa)

Consejo Nacional para la Cultura y las Artes (Mexico) Editorial Océano de México. La Cocina Familiar en el Estado de Nuevo Leon. México : CONACULTA : Océano, 2001, pp. 19.

Nuevo Leon is a province in northeastern Mexico, bordering on the American state of Texas. Nuevo Leon’s cuisine is known for its use of roasted goat, or cabrito, which is cooked over an open spic, and machaca, a beef dish where the beef is dried and salted and then cooked with a traditional sauce. This week’s recipe is a version of the sauce used in machaca, though the sauce can be used similarly to a traditional adobo sauce or marinade.

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Original Recipe/Receta Original:

Salsa de Agricultor, Pp. 19

100 grams chile ancho

100 grams chile cascabel

100 grams chile piquin

50 grams chile chipotle

1/2 litro de vinagre

1/4 litro de aceite

5 dientes de ajo

2 cucharadas de cebolla

1 cucharada de orejano

1 cucharada de pimenton

1/2 cucharadita de pimienta

1/2 cucharadita de cominos

sal al gusto

1) Licuar pimienta, cominos, pimenton, y oregano, agregar ajo y cebolla con un poco de vinagre.

2) Anadir los chiles cocidos y desvenados, sin semilloas y el resto de vinagre. Licuar y pasar por un colador.

3) Freir en aceite caliente y dejar hervir.

4) Rinde 12 raciones.

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Translated Recipe/Receta Traducida:

Farmer’s Salsa

100 grams Ancho chile

100 grams Cascabel chile

100 grams Piquin chile

50 grams Chipotle chile

1 / 2 pint of vinegar

1 / 4 quart of oil

5 cloves garlic

2 tablespoons onion

1 tablespoon oregano

1 tablespoon paprika

1 / 2 teaspoon pepper

1 / 2 teaspoon cumin

salt to taste

1) Blend pepper, cumin, pepper, and oregano, add garlic and onion with a little vinegar.

2) Add the chilies cooked and deveined, seeded, and the remaining vinegar. Blend and pass through a sieve.

3) Fry in hot oil and bring to a boil.

4) Makes 12 servings.