My favorite! I would devour these as a kid when we hit up the cafe at Sanborns in Tijuana as a kid
Funny I don’t think I’ve ever tried to make them myself
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I love them too. They are remarkably easy to make and since the recipe I used was based on a restaurant recipe and service it just kind of flowed.
You shoul give them a go.
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Deleted: sorry wrong thread.
Thanks! I think I can decipher it, lol. Let the googling begin!
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If you have any questions just ask
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I will. I trust ya’. I’m still using the CliffsNotes version of that Chili Champ recipe you posted. So good. 
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A can of creama Nestle and two scoops of knorr suisa… that is a true Mexican recipe… LOL!!
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That it is 
I laughed when I read that
That’s a cheaters recipe. The salsa verde and the cream are separate, not blended together.
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I’ve always liked it blended together personally. That’s how I remember it at Sanborns. 
to me the other way is an enchilada verde with a little crema on top.
I do realize that may be controversial
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Delfín roasts a whole fifty or sixty pound suckling pig
By a time a pig weighs 50 lbs., it’s past the suckling stage.
Cool. Anyone familiar with mustard salsa(s)? Sounds delicious with that not sucking pig.
That recipe I linked to seems fairly consistent with the few others I found. Interesting to know the history, presumably prepared mustard is a relatively recent arrival. Maybe somebody from South Carolina suggested it!
https://www.google.com/search?q=acaponeta+mostaza&oq=acaponeta+mostaza
Tinga de Pollo…the “little black dress” of Mexican cooking? Dress it up or dress it down, it goes with everything
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22, I was gifted 22 serranos. Suggestions?
A friend suggested fermenting some of them which I do find intriguing.
Escabeche is always an option but I find the jar always seems to end up in the back of the fridge and I forget about it.
I’m also considering doing some Baja-style, charred and then doused with soy sauce, lime juice and salt. Those won’t last long 
Yeah, I could make guacamole and salsa but there’s more to chiles than guac and salsa.
We are down to 21 serranos. I used one in a risotto tonight. Nice and not overly spicy.
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Fermenting is fun. Slice them thin, salt 2 Tablespoons per pound, mix well then water to cover. Usually about 2 weeks at room temp will do it. But you can start checking after a week.
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Seeds or no seeds? Or some seeds?
Yes, I know this is a subjective question and that the heat in chiles varies. I also know that serranos haven’t been hybridized to death and most can still retain a good kick.
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My momma says never de-seed serranos so that’s what I do, but you do you!
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