Monday, June 10, 2013

Taqueria Style Salsa Recipe / Receta de Salsa Taquera

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Salsa Taquera1
Oh, Summer, the many things that it brings to our lives: fresh vegetables and fruits, trips to the pool or beach, and vacation time for some. It’s the time of the year when many will use their barbecue grills almost every weekend if possible. For these days when you’re grilling your meat or chicken, warm up some tortillas alongside the meat to enjoy your grilling feast by making some tacos, and top it off with one of the most famous salsas in Central Mexico, one that’s sought after in many “Taquerias” for those who like to have a good, spicy, tasteful salsa. A good taco has to have a really good salsa to go along.

This salsa traditionally has Chiles de Arbol, tomatoes, garlic, salt and water, but some cooks like to add tomatillos (the medium size tomatoes with a husk), like I do in this recipe. This is a very spicy salsa, but you can adjust the spiciness to fit your own taste by reducing the amount of Arbol peppers. This salsa goes well with “Tacos al Pastor”, too. Most Taquerias in Mexico City that sell Tacos al Pastor offer this salsa to top your tacos with. Some people know this salsa as Salsa de Chile de Arbol and others as Salsa Taquera.
Ingredients
Makes 2 cups of salsa
  • 1 Large sized tomato
  • 4 medium sized tomatillos or 6 small ones *
  • 2 garlic cloves, unpeeled
  • 1/3 of a medium white onion **
  • 15 Dry Arbol Peppers ***
  • Salt to taste
NOTES:
The method of cooking the ingredients can be either roasted, boiled or fried. All of these ways of cooking gives great results and different flavors to the salsa. I personally like this salsa when the ingredients are roasted. You can also roast them in your oven.

  • The amount varies depending on the size of the tomatillos you buy.
  • If you want your salsa in a dark red color use more tomatoes than tomatillos
  • The onion is optional
  •  Arbol peppers are spicier than other dry peppers. If you prefer less heat in your salsa remove some of the peppers.

Directions:
1. Heat a skillet or heavy griddle over medium heat, once it’s hot. Arrange the tomatoes, onion, tomatillos and garlic to roast on the skillet.
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2. Roast the ingredients until they start showing some blistering and look slightly softened, turning them to make sure they roast evenly. The garlic cooks in a few minutes and you will need to remove it, peel the skin, and set aside. The roasting process will take about 8 minutes. If your tomatoes don’t look to softened, wrap them in aluminum foil for about 10 minutes, this will help them to finish cooking.
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3. When your tomatoes and onion look softened, it’s time to remove them and set aside or place in your blender or food processor along with the garlic. Now add the Arbol peppers to the hot griddle and slightly  roast them, this will be a very fast step since the peppers skins burn easily, which gives them an unpleasant bitter taste, so be sure to turn them and roast the peppers without burning them.
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4. Once all the ingredients, tomatoes, tomatillos, garlic, onion and arbol peppers are in the blender, process them until you have a fine texture. If
your salsa is too thick add a little water. Season with salt and serve in a bowl.
Enjoy!

Mely

25 comments:

  1. Mely,
    Como estas? I have been thinking to make salsa rojo now that I am back in England.I need some cheering up miss mi MaMa's cooking.

    Besos

    ReplyDelete
    Replies
    1. Hola Dora,

      Long time not see! Glad to hear from your. I hope you have a nice time back home.
      Saludos guapa!

      Mely

      Delete
  2. This looks like a perfect salsa. Tacos al Pastor are my absolute favorite!

    ReplyDelete
  3. Hello Karen,

    Tacos al pastor are my favorite.
    Saludos!

    Mely

    ReplyDelete
  4. Mely con esta salsa ya se me antojaron los tacos al pastor! No vas a creer que nunca he hecho salsa con chiles de árbol y la tuya la tengo que probar.

    Besos

    ReplyDelete
    Replies
    1. En serio nunca has hecho salsa con chile de arbol? Sera que a mi me gustan las salsas picosas.

      Saludos!

      Delete
  5. Thanks for the recipe it looks so good, and I excited to try it.

    ReplyDelete
    Replies
    1. Hello Lyndsey,

      Thanks fro stopping by.

      Happy cooking!

      Delete
  6. Hi Mely. Long time no see and good to see you. Oh boy that salsa looks out of this world.I have a lot of chili de arbol that I dried from last year and for sure there will be a good sauce made this weekend when we grill. Thanks and as always, good to see you. Take care.

    ReplyDelete
    Replies
    1. Hello Gloria,

      Nice to hear form you too. Hope you try the recipe, it is great for grilled meats.

      Delete
  7. Mely

    Hi my name is yvette and last night was my first time visiting your site and i already could tell you that i love it! I like how you explain step by step and show picture of what your preparing ,thank you for your site and i will definitely will keep logging in, and and will cook your recipes

    ReplyDelete
    Replies
    1. Hello Yvette84,

      I hope you enjoy the recipe and if you have a questions, you can always email me.

      Mely

      Delete
  8. Mely, que bueno verte escribiendo de nuevo, te he extrañado. Que rica se ve esta salsita y como mencionaste los tacos pues ya me antojaste. Tendré que planear un viaje a TJ sólo para comer tacos- al pastor, porsupuesto!
    Saludos y que estés bien.

    ReplyDelete
    Replies
    1. Gracias, Prieta.
      Cuando vayas a TJ, te comes unos a mi salud!

      besos,

      Mely

      Delete
  9. That is yummy and fiery salsa, Mely, Welcome back. I miss reading your blog,.

    ReplyDelete
    Replies
    1. Hello Swathi,

      I wonder if you like foods as spicy as this salsa.
      I miss you too.

      Mely

      Delete
  10. Hola Mely

    Esta salsa sabe riquísima!!!! Gracias por mostrar la ricura de comida que tenemos en México!

    Un beso desde Monterrey!

    ReplyDelete
    Replies
    1. Un beso amiga,

      Un saludo a la tierra regia!

      Delete
  11. Hola Mely

    Esta salsa sabe riquísima!!!! Gracias por mostrar la ricura de comida que tenemos en México!

    Un beso desde Monterrey!

    ReplyDelete
  12. Ya tengo mis plantitas de tomates verdes en el balcón, necesito un mes mas para poder cosechar y luego...

    Debe ser deliciosa, como todo lo que haces.

    Un abrazo querida Mely
    Tlaz

    ReplyDelete
    Replies
    1. Hola Flavio,

      Espero tengas una gran cosecha de tomates.

      Un abrazo amigo,

      Mely

      Delete
  13. I love this salsa. I have been looking for this exact mix. Our local taco truck serves it and the owner told me how to make it but I missed one step in writing it down. Thank you for this recipe.

    ReplyDelete
  14. I don't have any Arbol chiles, but I do have guajillio peppers. Would that be ok to substitute?

    ReplyDelete
    Replies
    1. Hello Kristi,

      You can use Guajillo, but the salsa will be very mild rather than spicy. Still good to add flavor to tacos.

      Delete

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