I know they long ago closed but I was wondering if anyone has their salsa recipe? It was thin with big cuts of onion. I found one recipe but it was not what I remember. I thought someone might know. Thanks!
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Los Nortenos Salsa Recipe?
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Last: 4 mo ago by trouble
Served warm, too.
Good stuff
Good stuff
Gig 'Em
I still miss it.
Yes! Thank you. I forgot to mention it was served warm. I still remember paying at the glass counter in the front center. The gentleman was always sitting there watching an old TV…..and there were coins and paper money taped under the countertop.
I found this in 2015. I made it and it tasted like I remembered. However, I don't remember how closely I followed the recipe.
Los nortinos
OK, it works something like this. Start a 3-qt saucepan over low heat. When it's hot, add a couple tablespoons of olive oil. When the oil shimmers, add two ripe, whole tomatoes and roll them around until the skin is seared and loosening; then cut them in half with the business end of an outdoor grill spatula. As the tomatoes get more and more tender, continue to chop them in halves and halves, add 3 cloves of minced fresh garlic, two diced fresh jalapenos, and a very coarsely chopped yellow onion. Increase heat and saute. Add a 15-oz can of tomato sauce, half a can of water, a handful of finely chopped fresh cilantro, and two dried bay leaves. Stir well. Add water by the tablespoon as the salsa cooks to keep the liquid reasonably thin. The vegetables should soften long enough that the onions' sharp flavor is rounded off, and the tomatoes should become part of the liquid. When the salsa is nearly ready to serve, stir in a little bit of ground cumin (a couple of shakes only; cumin can take over, and we don't want that) and a teaspoon of salt. If you're browning any beef or pork on another burner, stir in a tablespoon of melted animal fat or olive oil to finish, stir well, and serve with large tortilla chips. Keep hot in a Crock Pot for parties and serve with a big ladle.
Los nortinos
OK, it works something like this. Start a 3-qt saucepan over low heat. When it's hot, add a couple tablespoons of olive oil. When the oil shimmers, add two ripe, whole tomatoes and roll them around until the skin is seared and loosening; then cut them in half with the business end of an outdoor grill spatula. As the tomatoes get more and more tender, continue to chop them in halves and halves, add 3 cloves of minced fresh garlic, two diced fresh jalapenos, and a very coarsely chopped yellow onion. Increase heat and saute. Add a 15-oz can of tomato sauce, half a can of water, a handful of finely chopped fresh cilantro, and two dried bay leaves. Stir well. Add water by the tablespoon as the salsa cooks to keep the liquid reasonably thin. The vegetables should soften long enough that the onions' sharp flavor is rounded off, and the tomatoes should become part of the liquid. When the salsa is nearly ready to serve, stir in a little bit of ground cumin (a couple of shakes only; cumin can take over, and we don't want that) and a teaspoon of salt. If you're browning any beef or pork on another burner, stir in a tablespoon of melted animal fat or olive oil to finish, stir well, and serve with large tortilla chips. Keep hot in a Crock Pot for parties and serve with a big ladle.
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Probably the best salsa and queso combo of all time. We used to go there just for that in the late 80s/early 90s. Loved the queso especially when a jalapeño came up in the scoop too
That salsa with their migas breakfast tacos were the best thing about downtown Bryan for a long time.
Here is the recipe I found online.
https://qbsblog.wordpress.com/2010/11/28/los-nortenos-bryan-tx-warm-salsa-wchips/
I would like to give an hugh shoutout to the author of that blog. It was a great recipe! I am not sure it it was the authentic one or not.
https://qbsblog.wordpress.com/2010/11/28/los-nortenos-bryan-tx-warm-salsa-wchips/
I would like to give an hugh shoutout to the author of that blog. It was a great recipe! I am not sure it it was the authentic one or not.
Yes! That is the one I found. I was just posting the link and when I got back to the thread, you had posted the recipe. Thanks!
And the thinly sliced onions in the queso
........and the food poisoning.
I came to BCS in 1992 from "El Pueblo de Nuestra Señora la Reina de los Angeles del Rio Porcincula" or LA for short. I had never to my knowledge ever had food poisoning. Within 3 months I had it twice, both times from Los Norteno's. Never stepped foot in there again. My mom and some friends loved it, me, not so much.
I came to BCS in 1992 from "El Pueblo de Nuestra Señora la Reina de los Angeles del Rio Porcincula" or LA for short. I had never to my knowledge ever had food poisoning. Within 3 months I had it twice, both times from Los Norteno's. Never stepped foot in there again. My mom and some friends loved it, me, not so much.
I used to love this salsa but it was a little too thin for ny taste. I like a little more salsa to stick to my chip. Now that we have a recipe I can make a thicker version!
I remember making a stainless steel table for them and when I delivered it to the kitchen through the back door, I did not go back to eat there, just saying. I saw things I could NOT unsee...haha
I loved that place too!
I loved that place too!
I've make this recipe fairly frequently and it's very close to what I remember. The melted animal fat should not be skipped.
Brazos1865 said:
I've make this recipe fairly frequently and it's very close to what I remember. The melted animal fat should not be skipped.
Is bacon grease acceptable for this or should be be beef based fat?
I've used both. I suspect they just spooned off whatever they were cooking at the time. I remember a shimmer of oil on top and never gave it a lot of thought back then, but it's missing something without the fat.
I think the bay leaf is the taste I could never ID. Don't see bay leaves in too many Mexican hot sauces.
I think the bay leaf is the taste I could never ID. Don't see bay leaves in too many Mexican hot sauces.
Brazos1865 said:
I've used both. I suspect they just spooned off whatever they were cooking at the time. I remember a shimmer of oil on top and never gave it a lot of thought back then, but it's missing something without the fat.
I think the bay leaf is the taste I could never ID. Don't see bay leaves in too many Mexican hot sauces.
agreed. I remember the shimmer! How much cilantro would you recommend? I'm one of those folks who doesn't like cilantro but I recognize the necessity of it for salsa. I just don't want it overpowering everything and it will be chopped very fine because I don't even want to see the leaves!
I think you could add it towards the end to suit your taste.
I don't remember it having very much cilantro so you could add just a little. As others have said, don't skip the bay leaf. It sounds odd but that's one thing that gives it its uniqueness (along with the grease/fat).
Still the best migas tacos ever. Even if I did have to fight off the roaches for them.
Everyone's taste for enchilada gravy is different. I enjoyed theirs the most. After they shutdown I tried to find the mexican restaurants that most closely resembled it. I thought Coco loco down from Consol was the closest. I like their cheese enchiladas but not as much as enjoy Los Norteños. Now I think Maria Mia has the best enchilada gravy but since they have cheddar cheese enchiladas instead of American like Los Nos completely different experience.
If I could find a place that combined the gravy at Maria Mia with an American cheese enchilada and solid rice and beans I would be happy. Despite all the negative reports I was eating cheese enchiladas at Los Nos until the week they shutdown for good. I don't think I ever even tried any other entree on the menu.
If I could find a place that combined the gravy at Maria Mia with an American cheese enchilada and solid rice and beans I would be happy. Despite all the negative reports I was eating cheese enchiladas at Los Nos until the week they shutdown for good. I don't think I ever even tried any other entree on the menu.
IMHO, Hermanos Marquez has the closest gravy to Norte.
My oldest found a recipe about 10 years ago that is almost exact and if you make the enchiladas with Velveeta shreds, you can close your eyes and hear the water drip on the table.
My oldest found a recipe about 10 years ago that is almost exact and if you make the enchiladas with Velveeta shreds, you can close your eyes and hear the water drip on the table.