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Salsa de Chile Poblano

8 Chile Anchos, (Poblano Chile)
washed, roasted, seeded and deveined,
1 medium onion, chopped
4 garlic cloves,
One half cup olive oil (1/2 cup)
One half cup red vinegar (1/2 cup)
Three quarter cup queso fresco or Feta cheese, crumbled (3/4 cup)
1 teaspoon crushed oregano leaves
salt to taste

Combine all ingredients in a bowl and marinate for 2 hours
Serve on a Sinaloa home fried tortilla as a tostada.

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Taquitos con Guacamole

12. Sinaloa Corn Tortillas
12 oz cooked shredded chicken
frying oil
salt

Heat the Sinaloa corn tortilla on a non grease pan. Place the Sinaloa tortilla face down flat, add small amount of chicken and roll tortilla tight. You may want to use a toothpick to hold it together. Roll the rest of tortillas with the chicken, set aside until you have them all rolled. Meanwhile you have a frying pan with frying oil warming. CAREFULLY Place one taquito at a time into hot pan and fry evenly until brown. Remove, allow to strain….garnish with creamy guacamole and enjoy.

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Creamy Fresh Guacamole

2 Avocados
1-2 jalapenos chopped
handful of cilantro chopped
water or milk
salt

Peel and roughly chop avocado. Place small amount of avocado and each ingredient into blender along with small amount of water or milk at the bottom of the blender blend until smooth. Continue adding the ingredients along with more liquid if needed until all ingredients are well incorporated smoothly.

This creamy guacamole is absolutely fabulous with Sinaloa home made taquitos or used for dipping with Sinaloa homemade chips.