Today Adriana made one of her husband's favorites -- Enchiladas
Potosinas.
http://rollybrook.com/ar-ench-potos.htm

She also made a rice milk drink that was new to me -- Agua de
Horchata.
http://rollybrook.com/ar-horchata.htm

Very tasty lunch.

A gold medal to you and the Adrianas!


"Rolly" > wrote in message
...
> Today Adriana made one of her husband's favorites -- Enchiladas
> Potosinas.
> http://rollybrook.com/ar-ench-potos.htm
>
> She also made a rice milk drink that was new to me -- Agua de
> Horchata.
> http://rollybrook.com/ar-horchata.htm
>
> Very tasty lunch.

Thanks for another interesting post. I notice that in most of your
posts, blenders are widely used by the cooks. Even though I have a
blender, I hardly use it. I was wondering what type of cooking utensil
was used to make these sauces prior to the invention of the blender. I
would imagine it would be some type of masher or even pressing the
ingredients through a sieve.

On Apr 10, 10:18*pm, (Rhonda) wrote:
... *I was wondering what type of cooking utensil was used to make
these sauces prior to the invention of the blender.

There are three tools used in making salsas: The blinder to
liquidize, a knife to chop, or a molcajete to grind. Grinding in a
molcajete produces a salsa with a consistency somewhere between the
other two methods.

Look here to see a molcajete in operation: http://rollybrook.com/salsa-guero..htm

This one was made with a knife: http://rollybrook.com/ar-salsa_verde.htm