Monday, February 29, 2016

Red Taquería Style Salsa

Red Taqueria Style Salsa


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
INGREDIENTS:



Red Taqueria Style Salsa

NOTES:

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.

DIRECTIONS:

Red Taqueria Style Salsa

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.
Red Taqueria Style Salsa

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.

Provecho!
Mely

Red Taqueria Style Salsa





12 comments:

  1. Oh Yum!! Thank you so much for this recipe!! We get la lingua tacos at a taqueria in a near by town and they serve this type of salsa with them. Sometimes if we're lucky, we get some to go and I keep it in my freezer. Now I can make some thanks to you. I just need to go get some chili arbol.. Thanks so much! Blessings!

    ReplyDelete
  2. Qué rica! me encanta esta salsa Mely
    Tengo que publicar salsas yo también!

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  3. Is it supposed to be liquid? Mine came out very liquid, not at all thick. Thanks for the input.

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  4. Beautiful!! Love Mexico in mykitchen, always the very best Mely!!

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  5. I made this recipe. It was absolutely a crowd-pleaser however mine did it come out thin so my suggestion is to add the soaking liquid a half cup at a time until you get the correct consistency. Thank you Mely , it's delicous!

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    Replies
    1. Thank you for trying the recipe. I hope you recommendation helps other cooks.
      Happy cooking!

      Delete
  6. This salsa is amazingly good but mine came out so spicy it hurt lol. It there anyway I can fix it?

    ReplyDelete
    Replies
    1. Hello,

      Yes you can fix it. You will need to add more guajillos, repeat the same process that you did, roast, cook and then blend.

      Thank you for trying the recipe!

      Delete

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