I am convinced that the best tacos are the ones you eat standing in front of a crowded street taco stand, and that is the only reason I could use to justify why we still have the weird custom of eating these steak tacos standing in front of the Kitchen counter, here at home. It could be true that eating them seated will taste the same, but why bother to sit when they are mouthwatering like this? Plus, (as an added bonus), you do not have to set the table!
But what about the salsa? This post is supposed to be about the salsa, right? Perhaps some of you don’t know that a good taco has to have a good salsa, but this is true. Most taco stands or “Taquerias” offer a great selection of different salsas, Salsa verde, Pico de Gallo salsa and sometimes their own creations. This recipe makes a great Taco salsa or, as we say, “Salsa Taquera”, one that stands alone for its rich and unique spiciness, (translation: “hot”, picante, pica mucho, a lot!). Of course, you can reduce the amount of peppers, if you prefer a mild flavor and done deal! Either way, this authentic Mexican salsa is simply delicious!
Ingredients for 1 cup of sauce
- 10 ounces (about 7 small) of tomatillos husks remove and previously washed
- 10 Arbol pepper for a spicy sauce, 5 if you want it mild
- 1 garlic clove
- 1/2 teaspoon salt
Place tomatillos and garlic in a medium heat skillet roast until soft and brown about 18 to 20 minutes. Garlic clove will roast faster remove and place in your blender or food processor. In a separate skillet quickly toast the Arbol pepper. It takes about a minute. This will be done fast since these pepper will burn easily and your sauce will have a bitter taste.
Process tomatillos, Arbol peppers, garlic and salt in a blender until a slightly chunky sauce forms, adding some water in case it is needed. But usually the tomatillos are very juice. I do not add water.
It last up to 3 days refrigerated in an airtight container.
And in case you want to enjoy your salsa with some homemade tacos, this is my other version of Steak Tacos. Chopped Diezmillo steaks (Blade roast steak-Chuck) season with sea salt some oil and place the meat in a hot cast iron griddle. Cook to your liking and serve with warm tortillas topped with finely chopped cilantro and white onion. And of course a good spicy salsa.