On Jun 9, 4:03*am, Tommy Joe > wrote:
> On Jun 8, 10:53*am, ImStillMags > wrote:
>
> > I don't think you can over blend it. * Do it to your preference, do
> > you like it a little bit chunky or do you want it totally smooth? * It
> > will be liquidy. *It is supposed to be liquidy, not like a chunky
> > salsa or pico de gallo but more of a sauce. *You can make it a sauce
> > with bits and chunks or a smooth sauce (salsa) it's up to you.
>
> * * Exactly. *I know the consistency I want, kind of liquid as you say
> but firm, which is where the lettuce leaves come in I guess. *I bought
> some beef base tonight - the better than boullion brand. *The salt
> content is very low when one realizes that not much of it is needed.
> And I will be using the real tomatillos of course, done the way you
> said. *I have one more question - seems like they never end. *The pork
> I'm going to put this sauce on, can I just simmer it for a few hours?
> That's what I did last week. *I put a 2 pound pork roast - rib end
> they call it - in water and brought to a boil and let simmer till it
> was about to fall apart, then removed it and let it cool before
> putting in the fridge. *I used the Herdon brand salsa verde. *Yes, I'd
> like it thicker than that. *But not much thicker. *I'm asking about
> making the pork because I wonder how you make it for your restaurant -
> I mean for burritos and the like. *I think lots of places just boil
> it. *I did that but browned it first and am not sure even that was
> required. *I'm into simplicity cooking because I have limited means
> here and am mainly into using the stove top, and even there in this
> place I've been renting for 17 years the appliances are old and not
> easy to maintain, so I don't use the oven as it smokes pretty bad, and
> will do so after only a few uses after cleaning it. *So I don't clean
> it anymore. *I use it to broil only, nothing that takes a long time.
> So anyway, is just simmering the meat ok? *And also, was I correct to
> get the meat base instead of the chicken? *The recipe from Mona's has
> a few mistakes in it. *Nothing brutal, but a few mistakes. *I think it
> says to use chicken base, but you said beef. *So that's one minor
> error right there. *Just thought I'd let you know and thanks again for
> the help.
>
> TJ

I never said beef base. I only said chicken base. When I said the
chicken base was a meat base I meant it was not a chicken "flavored"
bouillon cube.

Sure you can simmer the meat till it's tender. Stick some onions and
a couple of jalapenos in the cooking water. When it gets to the stage
where you want to take it out put what you are going to eat for that
evenings meal in some of the salsa verde and finish cooking it. Get
that great salsa flavor down in the meat that way. When you take
some out of the fridge, warm it up in the salsa verde for more flavor.

Hope it turns out nicely for you, let me know.