tag:blogger.com,1999:blog-11526678.post3895828847684436643..comments2023-09-23T04:08:41.258-05:00Comments on billieblog: Dried FishBillie Mercerhttp://www.blogger.com/profile/17826454938577230499noreply@blogger.comBlogger5125tag:blogger.com,1999:blog-11526678.post-75607933619019304332008-04-18T07:03:00.000-05:002008-04-18T07:03:00.000-05:00Some mujeres here in the Hood use the little inch ...Some mujeres here in the Hood use the little inch long dried silver fish in chili seco - a tasty addition.<BR/><BR/>JuanAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-11526678.post-61554693147255671662008-04-17T16:43:00.000-05:002008-04-17T16:43:00.000-05:00You could always reduce the number of chiles serra...You could always reduce the number of chiles serrano. Or add more cilantro. Serve with tostados or cheese. It definitely has a strong, fishy flavor -- almost like anchovies on a pizza. A little goes a long way.<BR/><BR/>The dried fish strike me as a way of preserving protein inexpensively for poor folks. One time I asked the vendors in Patzcuaro what could be done with those dried fish, and one of the old ladies suggested a soup in addition to the recipes shown above.jennifer rosehttps://www.blogger.com/profile/06285568306915329954noreply@blogger.comtag:blogger.com,1999:blog-11526678.post-52262602702816787342008-04-17T15:30:00.000-05:002008-04-17T15:30:00.000-05:00Okay, now we're cooking.But 6 serranos....WOW this...Okay, now we're cooking.<BR/>But 6 serranos....WOW this will be HOT. Then do you eat it with tostados or on something?Billie Mercerhttps://www.blogger.com/profile/17826454938577230499noreply@blogger.comtag:blogger.com,1999:blog-11526678.post-84515415099314662022008-04-17T14:21:00.000-05:002008-04-17T14:21:00.000-05:00Salsa del Lago1 c. charales2 c. tomatillos de milp...Salsa del Lago<BR/><BR/>1 c. charales<BR/>2 c. tomatillos de milpa (tinier than regular tomatillos, these actually look more like ones which didn’t make the grade)<BR/>6 chiles Serrano<BR/>cilantro<BR/><BR/>Chop it in the food processor just short of pureeing it, leaving in some lumps. Add salt to taste, and if you want it slightly inauthentic, add some olive oil.jennifer rosehttps://www.blogger.com/profile/06285568306915329954noreply@blogger.comtag:blogger.com,1999:blog-11526678.post-83193361741342533452008-04-17T12:34:00.000-05:002008-04-17T12:34:00.000-05:00At http://www.ccu.umich.mx/cultura/cocina/receta8....At http://www.ccu.umich.mx/cultura/cocina/receta8.html is a recipe for nopales in chile pasilla with dried charales. <BR/><BR/>I've been served it a number of times and prepared by good cooks, but it's still a dish that sort of leaves you wanting to wash your mouth out with soap. <BR/><BR/>Aporreadillo de charales is another opportunity to put the dried charales to use:<BR/><BR/>Fry 2 cups dried charales in 2 T. oil. Stir in 6 whole eggs, 1 large chopped tomato, 1/2 finely chopped medium onion, 1 clove chopped garlic, and 1 chopped serrano pepper. Cook until set, stirring occasionally. Add 5 sprigs chopped cilantro and 1 cup of hot chicken broth. Simmer for about 15 minutes, uncovered, or until the liquid is mostly absorbed. Season with salt and pepper. Serve with fresh tortillas and red salsa. <BR/><BR/>The better use, as far as I'm concerned, is to buy the charales already fried at Mega, reheating them in the microwave, to serve as a snack or as taco filling.jennifer rosehttps://www.blogger.com/profile/06285568306915329954noreply@blogger.com