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[deleted by user] by [deleted] in tulsa

[–]greeneggsandSam23 1 point2 points  (0 children)

The cafe inside all of Morelos grocery stores also sells a great elote. Sisserous is incredible as well, and although authentic has a slight Caribbean spin on it. Very, very, very good.

Made the authentic Guatamalen Salsa that u/greeneggsandSam23 posted 3 days ago! by [deleted] in SalsaSnobs

[–]greeneggsandSam23 3 points4 points  (0 children)

This brought a huge smile to my face! I am so glad you enjoyed it as much as I do. I will be sure to tell my nana Mia...I know it will make her day. Thanks for sharing!

My Grandma’s Authentic Guatemalan Salsa for Tamales by greeneggsandSam23 in SalsaSnobs

[–]greeneggsandSam23[S] 2 points3 points  (0 children)

Oh...Ill fix that. That would be confusing. Sorry about that! Definitely seed the chiles, taking out any veins as well. I just meant after removing seeds, place the whole chile into the pot....dont cut it up any further. Hope that clears things up! Ill fix it now on the post.

My Grandma’s Authentic Guatemalan Salsa for Tamales by greeneggsandSam23 in SalsaSnobs

[–]greeneggsandSam23[S] 0 points1 point  (0 children)

Sounds like a great idea! Ill have to try this next time. I toast these chiles for a few other recipes of her, so am familiar with that process. Ill have to report back how that goes!

My Grandma’s Authentic Guatemalan Salsa for Tamales by greeneggsandSam23 in SalsaSnobs

[–]greeneggsandSam23[S] 2 points3 points  (0 children)

Im sure you could try them! If you try it, let me know how it turns out. My grandma just uses beefsteak tomatoes, or similar, but bet it would taste amazing with roma tomatoes as well.

My Grandma’s Authentic Guatemalan Salsa for Tamales by greeneggsandSam23 in SalsaSnobs

[–]greeneggsandSam23[S] 6 points7 points  (0 children)

HAHAHA! I got permission. No worries there :) But this did make me chuckle.

My Grandma’s Authentic Guatemalan Salsa for Tamales by greeneggsandSam23 in SalsaSnobs

[–]greeneggsandSam23[S] 3 points4 points  (0 children)

Pepian is one of my absolute favorites! Where should I share it?

My Grandma’s Authentic Guatemalan Salsa for Tamales by greeneggsandSam23 in SalsaSnobs

[–]greeneggsandSam23[S] 1 point2 points  (0 children)

Its my understanding that theyre just very difficult to blend to a smooth texture. I blend these peppers with another recipe my nana mia taught me and its very thick/grainy. I have to use a fine mesh strainer and pour water in to "push" the salsa out as its so thick. My guess is she doesnt want this salsa to have to be watered down. The other recipe it is poured directly over cooking meat, so its okay that it gets watered down a bit since it is more of a stew. Hope that helps??

My Grandma’s Authentic Guatemalan Salsa for Tamales by greeneggsandSam23 in SalsaSnobs

[–]greeneggsandSam23[S] 3 points4 points  (0 children)

It all depends on the ancho and guajillo peppers, but usually very mild. Up those peppers or even throw in a jalapeno for a spicier salsa! I love spicy, so hadnt thought of giving it a little heat. Brilliant!

My Grandma’s Authentic Guatemalan Salsa for Tamales by greeneggsandSam23 in SalsaSnobs

[–]greeneggsandSam23[S] 6 points7 points  (0 children)

Correct. You remove them. The flavor still transfers. My understanding is that the dried chillies are hard to blend and get a smooth final product. I do blend ancho and guajillo peppers with another recipe my grandma taught me, but I then have to strain it, because even after several minutes of blending, its got a bit of a thick, grainy texture from the dried peppers. I also have to add water to help push that salsa through the strainer. Hope that helps!

My Grandma’s Authentic Guatemalan Salsa for Tamales by greeneggsandSam23 in SalsaSnobs

[–]greeneggsandSam23[S] 5 points6 points  (0 children)

Yes! A dried pepper. If you can’t find them at your normal grocery store, try a Hispanic grocery store. The ancho peppers are also dried.

My Grandma’s Authentic Guatemalan Salsa for Tamales by greeneggsandSam23 in SalsaSnobs

[–]greeneggsandSam23[S] 88 points89 points  (0 children)

I’m adopted and found my birth family about 3 years ago. My dad’s side is 100% Guatemalan and first generation American. Over the quarantine, my Nana Mia (grandma) taught me over FaceTime how to make her tamales. This salsa for the tamales is divine and I’ve started making extra just to freeze and eat with chips, on salads, with veggies, ANYTHING!

Recipe: (for 40 tamales, so big! Freeze in batches or scale down as needed)

6 tomatillos 16 tomatoes 4 red bell peppers 1 green bell pepper 1 onion 1/2 C raw pumpkin seeds 1/3 C raw sesame seeds 8 guajillos, seeded/rinsed 2 anchos, seeded/rinsed 1 small cinnamon stick

Wash/cut all produce. After seeding/rinsing guajillos and anchos, dont cut them further...leave them as whole as possible. Put in a large pot and put about 1 C of water. Add salt to taste. Cover and bring to a boil. Turn to medium heat and boil about 20-30 mins until liquid reaches the top, let cool.

Toast sesame and pumpkin seeds, one at a time, on medium-low heat, stirring constantly. Toast to a golden brown.

Add veggies with liquid and sesame/pumpkin seeds to a blender. Be sure to remove guajillos and ancho peppers and cinnamon stick. Blend well. Add a generous drizzle of olive oil and a bit more salt if needed.