When I saw Roberto Santibañez’s “Truly Mexican” cookbook at the Frida and Diego exhibit at the AGO, it looked like something I would enjoy and learn from. This book focuses on some of the basics of Mexican cooking, with most of the book dedicated to perfecting variations on sauces.
The first dishes I tried can both be described as “meats cooked in adobos”, using different recipes each time. I had never made an adobo before, and I think it opened my eyes to the possibilities of using chiles. The complex flavours can’t simply be measured in Scoville units.
My favourite thing to make with these “meats cooked in adobos”? Tacos. The meat was great on its own, with some sides, but it really had a chance to shine in the tacos. It also gave me an excuse to try another recipe from the book, one for whom a recipe can be found online if you are inclined to try. I highly recommend that you do.
Roasted Tomatillo Salsa with Chipotle and Roasted Garlic. The name alone sold me on it, and a quick glance at the recipe allayed any fear that the recipe would be challenging. I’m not even sure where to start with this, because it made THAT MUCH of an impact. It was the star of the tacos, without taking over. It was the zip atop my chili, on a cold evening. It was incredible over whitefish.
Yeah, I ate some right out of the bowl. I DON’T JUDGE YOU!
This salsa gets an incredible tang from the tomatillos, smokiness with a bit of heat from the dried and roasted chipotles, and an earthiness from the garlic that brings it all together. Amazeballs.
I do have to admit, however, that I did not include all of the suggested chipotles, out of fear that the salsa would be too spicy for my J’s delicate palate. Hahaha. Next time, I’ll go all out, and he’ll like it.
Maybe I’ll make some now. Writing this up is making me crave it!
In case you missed it, a version of the recipe can be found here: Roasted Tomatillo Salsa with Chipotle and Roasted Garlic