Quesadilla, Guacamole & Salsa Roja with Silvia | Recipes in the Quarantine

Today on the show, Mexican top hits with Silvia! 

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Silvia is in Italy and most of the time she teaches me amazing Italian dishes but this time she wanted to learn some Mexican dishes. So we made quesadillas, guacamole and salsa roja (red salsa). If you love Tiramisu, she is obsessed! Give her a follow @pastaetiramisucomo

I finished eating mine with an egg and it was delicious. Once you learn how to make this recipe for salsa roja, you can make Huevos Rancheros, Mexican Rice, or Chilaquiles. It is the base for so many recipes in Mexican cooking. 

These 3 simple recipes I grew up making and eating on Sunday brunch with my family. It warmed my heart to share these with Silvia and now with you!

I start by making the salsa roja because the ingredients need to be boiled. Then, move on to the guacamole, and end with the quesadillas so the cheese stays hot and melty.

These recipes can serve about 4 people. 

Salsa Roja

Ingredients: 

• 2 tomatoes 
• ¼ onion
• 1 serrano chile
• 1 garlic clove
• Water 
• 1 Tbsp oil
• Salt to taste 

Directions: 

1. Boil: Place all ingredients except oil in a small pot and add water just to cover tomatoes. Bring to a boil and then simmer 5 minutes or until tomato skins burst. 

2. Blend: Then, in a separate immersion cup blender or regular stand blender, blend softened tomato, chile, onion and garlic well with just some liquid from the pot. If you don't like too much spice, do not blend the chile- leave it out or cut in half. (Do not fully close lids when blending hot liquid because it can explode. Use a towel for safety) Blend until you get a very smooth liquid somewhat like a melted smoothie.  

3. Fry: In a frying pan, heat oil and then stand back and pour all blender contents in. Add salt to taste (about 2 pinches) Cook on medium high until sauce is thickened a bit. This could take 5-10 minutes. Use a larger pan if you are in a rush. That’s it! You made Salsa Roja! Turn off heat and set aside. 

Guacamole

Ingredients: 

• 1 ½ avocado
• ¼ onion, chopped
• 1-2 limes, juiced
• 1 tomato, chopped
• 1 serrano chile, minced (optional)
• Salt to taste 

Directions: 

In a small bowl, smash avocado first with a fork. Add a pinch of salt. Then, mix all remaining ingredients in. Leave one avocado pit in the guacamole to keep it fresh longer. Add lime juice to taste and another pinch of salt if desired. 

**To preserve longer in fridge, cover with plastic wrap with the plastic touching the guacamole so no air can get in. More lime juice on top will also preserve it longer. It keeps it from oxidizing and turning brown. 

Quesadilla

Ingredients: 

• Shredded cheese like mozzarella
• Flour or corn tortillas

Directions: 

Heat tortilla in a pan or comal until softened. Put cheese on one side of tortilla and then close. Cook on low heat until golden brown and cheese is melted inside. Flip once or twice to get even browning. 

Serve quesadilla alongside guacamole and salsa roja. Add an egg if you like and you are eating the quick version of huevos rancheros!

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Today on the Simple Cooking Cooking Show, Mexican top hits with Silvia! @pastaetiramisucomo Thank you to all who joined and cooked with us too!! . Silvia is in Italy and most of the time she teaches me amazing Italian dishes but this time she wanted to learn some Mexican dishes. So we made quesadillas, guacamole and salsa roja. I just finished eating mine with an egg and it was delicious! These are simple recipes I grew up making and eating on Sunday brunch with my family. It warmed my heart to share these with Silvia and now with you! . QUESADILLA —Shredded cheese like mozzarella —Flour or corn tortillas . Heat tortilla in a pan until softened. Put cheese on one side of tortilla and then close. Cook on low heat until golden brown and cheese is melted inside. Flip once or twice to get even browning. . SALSA ROJA —2 tomatoes —¼ onion —1 serrano Chile —1 garlic clove —Water —1 Tbsp oil —Salt to taste . Place all ingredients except oil in a small pot and add water just to cover tomatoes. Bring to a boil and then simmer 5 minutes or until tomato skins burst. Then, blend softened tomato, chile, onion and garlic well with just some liquid from the pot. In a frying pan, heat oil and then stand back and pour all blender contents in. Add salt to taste (about 2 pinches) Cook on medium high until sauce is thickened a bit. That’s it! . GUACAMOLE —1 ½ ripe avocado —¼ onion, chopped —1-2 limes, juiced —1 tomato, chopped —1 serrano chile, minced (optional) —Salt to taste . Mix all ingredients together. Leave one avocado pit in the guacamole to keep it fresh longer. Add salt to taste and more lime juice it desired. **To preserve longer in fridge, cover with plastic wrap touching the guacamole so no air can get in. More lime juice on top will also preserve it. . #mexican #mexicanchef #guacamole #limes #salsaroja #salsaranchera #quesdaillas #simplecookingcookingshow #onlinecooking #onlinecookingclasses #cookingclass

A post shared by Chef Joanna’s Kitchen (@chefjoannas) on Apr 29, 2020 at 11:53am PDT