Mexican Night
My best friend generally judges a Mexican restaurant by one entree. I judge by the salsa for the chips, and he judges by their Chile Colorado (a red pepper sauce). I decided to treat him to his favorite, with a spin or two from my own creative tendency.
First, corn tortilla chips & Mateo brand red salsa, to which I added garlic powder, onion powder, powdered chile de arbol, and sliced scallion.
Next, a small bowl of Frijoles Rancheros: black beans, water, sea salt, fresh-ground black pepper and cubes of beef bacon (Brother and Sister brand), and served with thin slices of fresh jalapeno pepper.
Next, a condiment salad of shredded iceberg lettuce and slices of Eclipse tomato.
Next, a Mexican fried rice: leftover rice, butter, Hatch red chile powder, sea salt, fresh-ground black pepper, gochugaru (Korean red pepper flakes) and chopped cilantro.
Next, a broiled Tri-Tip Steak, dressed with sea salt and fresh-ground black pepper.
Finally, the steak was served upon pureed Chile Colorado sauce: dried New Mexico red chiles, dried guajillo chiles, dried chipotle chile, dried pasilla chile, chopped white onion, minced garlic, fresh-ground cumin, dried Mexican oregano, masa (corn tortilla flour), sea salt, sherry vinegar, and sugar.
This was washed down with frozen glasses, filled with ice-cold Negro Modelo.
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View attachment 1341443
Enjoy,
Rich P
