tag:blogger.com,1999:blog-8193348487486830226.post8153296675819994764..comments2023-06-03T08:16:34.382-07:00Comments on Rancho Canyon Cookbook: Huevos AlbañilTanchohttp://www.blogger.com/profile/11196129338636347646noreply@blogger.comBlogger1125tag:blogger.com,1999:blog-8193348487486830226.post-84811584676717809292009-03-17T17:34:00.000-07:002009-03-17T17:34:00.000-07:00That easy?I was thinking that the partially scramb...That easy?<BR/><BR/>I was thinking that the partially scrambled eggs were cooked a bit in the sauce.<BR/><BR/>I have had this dish made with a salsa de chiles manzanos, as at the Gran Hotel in Pátzcuaro.<BR/><BR/>A couple of days ago, I made salsa verde but lacked cilantro. Although I had plenty of parsley, I wouldn't do that, no way.<BR/><BR/>So I crumbled in some dried hoja santa I got a year ago in Oaxaca. It gives the sauce a slight anise taste.<BR/><BR/>I usually roast the peeled tomatillos with some garlic, onion and salt, in a 375º F oven, then blend to chunky consistency. Unfortunately, this time I blended them to a puree.<BR/><BR/>Buen provecho, <BR/> MikeDon Cuevashttps://www.blogger.com/profile/13512081335891808593noreply@blogger.com