It absolutely slaps, thanks u/ee328p for bringing my younger years back to me.
by osuaviator
5 Comments
osuaviator
From u/ee328p:
From a previous comment of mine;
5 cloves garlic, cut the ends off and microwave for 25 seconds. Let them cool.
10 to 15 arbols with seeds (or more depending on spice), add to a blender and process until fine.
Add 1 7.5oz can El Pato yellow, garlic, 1/4 to 1/2 cup water, 1 tbsp vinegar and 1 tbsp salt and blend together.
Add salt and vinegar to taste.
The taquerias near by add way more arbols and water to thin it out. I like it thicker. But add more water to desired consistency and balance it out with the arbols.
I do like the tomatillos with this salsa but it isn’t in the so cal red salsas I feel.
My reference is albertacos in Cypress, CA. Hope this helps!
Hatta00
I am going to have to try this. I loved La Preferida chile de arbol, but they don’t distribute here anymore.
boot2skull
This sounds a lot like my immitation taco stand salsa. I found a recipe online that didn’t use vinegar, because the shops don’t seem to use it, or use so little you can’t tell. It’s basically boiled water steeped chile de arbols, garlic, salt, and water. Mine is missing something I can’t pinpoint, and it might be the El Pato. El Pato is a great dip by itself in a pinch.
Jaeger_Gipsy_Danger
Well I just found out there are multiple Albertaco’s (does that qualify as a chain restaurant?).
I live in Colorado Springs CO and thought it was just the two small restaurants here but come to find out there’s a couple in California. I have so many memories of this place, usually going here after a night of drinking. One night the place was packed after the bars closed and of course a huge fight broke out. My friend and I were just munching on our food when it happened, they turned off the lights and that seemed to de-escalate things. We went back to eating so I guess that’s my review of the food, food and entertainment 4.5/5 stars.
dakkamatic
I have been looking for something like this thank you
5 Comments
From u/ee328p:
From a previous comment of mine;
5 cloves garlic, cut the ends off and microwave for 25 seconds. Let them cool.
10 to 15 arbols with seeds (or more depending on spice), add to a blender and process until fine.
Add 1 7.5oz can El Pato yellow, garlic, 1/4 to 1/2 cup water, 1 tbsp vinegar and 1 tbsp salt and blend together.
Add salt and vinegar to taste.
The taquerias near by add way more arbols and water to thin it out. I like it thicker. But add more water to desired consistency and balance it out with the arbols.
I do like the tomatillos with this salsa but it isn’t in the so cal red salsas I feel.
My reference is albertacos in Cypress, CA. Hope this helps!
I am going to have to try this. I loved La Preferida chile de arbol, but they don’t distribute here anymore.
This sounds a lot like my immitation taco stand salsa. I found a recipe online that didn’t use vinegar, because the shops don’t seem to use it, or use so little you can’t tell. It’s basically boiled water steeped chile de arbols, garlic, salt, and water. Mine is missing something I can’t pinpoint, and it might be the El Pato. El Pato is a great dip by itself in a pinch.
Well I just found out there are multiple Albertaco’s (does that qualify as a chain restaurant?).
I live in Colorado Springs CO and thought it was just the two small restaurants here but come to find out there’s a couple in California. I have so many memories of this place, usually going here after a night of drinking. One night the place was packed after the bars closed and of course a huge fight broke out. My friend and I were just munching on our food when it happened, they turned off the lights and that seemed to de-escalate things. We went back to eating so I guess that’s my review of the food, food and entertainment 4.5/5 stars.
I have been looking for something like this thank you