Salsa Taquera

Written by on in Recipes

There are endless combinations that can be done to make a good salsa. But nothing beats an earthy, fruity, spicy and savory salsa made with tomatillos and dried chiles. This type of salsa is the highlight of many street style tacos all around Mexico.
 Salsa Taquera is made with slightly sweet yet spicy chiles morita and chiles de arbol.Their fruity flavor  pair really well with the acidity of the tomatillos and a well seasoned, smoky and juicy protein… yum!. Now, I want some tacos and pour this salsa all over them.

This recipe makes a mild salsa. It is a good salsa to have around and pour it on everything.

Tips

  • To make this salsa spicy, don’t remove the pith and seeds from the morita and add more chiles de arbol.
  • Toasting dried chiles enhances their flavor. Don’t skip this step!.
  • When toasting the chiles be ready to take them out fast, it only takes a few seconds. Don’t let them burn or they will develop a bitter taste.

Ingredients

9 tomatillos

1/4 white onion

2 garlic cloves ( one cooked and the other raw)

4 chiles morita 

6 chiles de arbol 

1 tsp salt

Procedure

Prep: Remove tomatillo husks, wash all produce, and remove pith and seeds only from two of the chiles morita.

  1. In a medium saucepan, cook the tomatillos, onion and one garlic with enough water to cover everything.
  2. Right after you have put the fresh ingredients to cook, heat up a large skillet and slightly toast the dried chiles. For the morita chiles, toast them for about 30 seconds each side and for the chile de arbol, just place them on the skillet and move them around until they are slightly toasted. Once they are toasted, transfer them to the water where the tomatillos, onion and garlic are cooking to hydrate them.
  3. Once the tomatillos, onion and garlic are cooked, removed them from the water and place them in the blender. It is important to remove the tomatillos promptly (when they are still intact and have changed color to yellowish green) so they don’t overcook and become bitter.
  4. Leave the dried chiles to hydrate a little longer if needed. Once the dried chiles are soft, transfer them to the blender.
  5. Add the remaining raw garlic clove to the blender and salt.
  6. Process everything together until desired consistency.
  7. Pour it over any taco or quesadilla or sunny side egg or whatever you want… it’s delicious.