This red taqueria salsa is absolutely delicious on steak or pork carnitas tacos. You need only a few ingredients to make it at home, and it lasts several days in the fridge. The roasted peppers give a robust flavor to the salsa and the addition of the granulated chicken bullion complements it very well. I’ve been hooked on it since the first time I tried it at my local taqueria, but it can also be used over your breakfast fried eggs or that fried chicken you love for dinner. If you love spicy salsas, like I do, this one is for you!
One of the essential ingredients for a good taco is to have a good salsa. The types of salsas used for tacos changes from every region of the country due to the ingredients available, or to the type of meat used in the tacos. Some people love to have green salsa for their barbacoa (Stewed Beef) tacos, others must have a good tomatillo and avocado salsa for their carnitas tacos, and then there is the “Pico de Gallo” or Mexican salsa for the fish tacos. You can have endless conversations deciding which salsa is best for each type of dish, and maybe never agree on the same salsa. But one thing’s for sure, we love our tacos with a good salsa on them!
MAKES ABOUT 1¾ CUPS
- 4 Guajillo Peppers, cleaned, seeds removed, and deveined.
- 16 arbol peppers, stems removed.
- 2 garlic cloves
- 2 teaspoons granulated chicken bullion powder.
- Salt and pepper to taste
This is a spicy salsa, so to reduce the spiciness use less arbol peppers.
If you prefer not to use the granulated chicken bullion, make sure to adjust the salt to taste.
1. Fill a saucepan with 4 cups of water, and set aside.
2. Slightly roasted guajillo peppers and garlic cloves on a warm griddle (this step takes only seconds). You can flatten the peppers to have an even roasting by gently pressing them down with a wooden spatula. Remove promptly to avoid burning the peppers (burned peppers render a bitter taste). Place roasted peppers and peeled garlic cloves in the saucepan.
3. Now, roast the arbol peppers. Arbol peppers will roast quite faster than guajillo peppers, that is why we’re roasting them separately. Once roasted, place them in the saucepan with the rest of the peppers.
4. Turn heat to medium high and turn off once the water starts boiling. Cover the saucepan and wait for 20 minutes. This soaking time will help to soften the peppers.
5. Place peppers and garlic into your blender jar along with 1 ½ cup of the soaking water. Discard any leftover soaking water. Process until you have a smooth sauce. Pour the sauce back in the saucepan, stir in the granulated chicken bouillon, taste to check if more salt is needed according to your own taste, and season with salt and pepper. Turn the heat to medium high and cook for 5 minutes, just enough time to allow the chicken bouillon to dissolve and for the flavors to blend.