Thursday, June 18, 2009

Salsas Taqueras (Red and Green Tomatillo Salsas)

When it comes to making delicious Mexican food at home knowing how to make a mean salsa is a must! Today in my cocina I'm sharing two basic salsa recipes - Salsa Taquera Roja (a fiery red taco salsa) and Salsa Taquera Verde (a mild green tomatillo taco salsa) - both of which could also be titled as "The Easiest Salsa Recipes Ever".


Classic Red and Green Tomatillo Salsas - lacocinadeleslie.com

The reason I'm sharing both of these recipes together in one blog post is because the two salsas go hand in hand, and can be found served side-by-side in every taquería (taco stand) in Mexico, hence the name Salsa Taquera (taco salsa). The spicy red árbol chile salsa adds heat to your favorite Mexican dishes, while the mild green tomatillo salsa is a tasty option for those who aren't used to eating spicy foods.

The Salsa Taquera Roja is similar to my Chile de Molcajete in that the ingredients are identical: fresh tomatillos, dried árbol chiles, and garlic. The only difference is that the tomatillos and chiles are boiled instead of roasted. Although this salsa is called as Salsa Taquera, it's not just for tacos. This salsa can be served on just about anything or you can serve it with a big bowl of chips at your next Mexican fiesta or football party.

Salsa Taquera Roja (Spicy Taco Salsa) - lacocinadeleslie.com

Salsa Taquera Roja




Ingredients:
  • 1 lb. tomatillos, husks removed
  • 3 cups water 
  • 20 dried árbol chiles, stems removed 
  • 1 clove garlic 

Directions:
Bring tomatillos and water to a boil n a medium saucepan over medium-high heat. Reduce heat to low and let simmer for 10 to 12 minutes until tomatillos are cooked through; remove from heat. Add the dried árbol chiles and let soak in the hot water for about 5 minutes or until the chiles have softened.

Transfer the tomatillos and árbol chiles to a blender cup using a slotted spoon. Puree tomatillos and árbol chiles with the garlic clove in a blender until smooth. Pour Salsa Taquera Roja into a serving bowl; season with coarse salt. Enjoy! 

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Salsa Taquera Verde is a much easier salsa to prepare in that it only calls for fresh tomatillos. You could add chiles, onion, and garlic to this salsa, but then it wouldn't a mild salsa. And it would be an entirely different kind of Salsa Verde

This salsa is delicious served over baked fish, grilled meats, tacos, enchiladas, burritos, sopes, tostadas... The possibilities are endless!  


Salsa Taquera Verde (Mild Green Tomatillo Taco Salsa) - lacocinadeleslie.com

Salsa Taquera Verde 

Ingredients:
  • 1 lb. tomatillos, husks removed 
  • 3 cups water 

Directions:
Bring the tomatillos and water to a boil in a medium saucepan over medium-heat. Reduce heat to low and let simmer 10 to 12 minutes or until the tomatillos are cooked through. Remove from heat and let cool slightly. Transfer tomatillos with a slotted spoon to a blender. Puree in blender until smooth. Pour Salsa Taquera Verde into a serving bowl. Season with coarse salt. Enjoy!
















7 comments:

  1. Hi, i love your recipes!!
    I have a question, the green salsa doesn't have any chilies?

    ReplyDelete
  2. Anonymous,
    I'm glad that you are enjoying the recipes. To answer your question, the green salsa doesn't have any chiles. Most taco stands in Mexico offer 2 salsas, the red which is very spicy, and the green, which has no spice at all. The combination of the 2 salsas enhances the flavor of whatever you might be eating. My hubby and kiddies like their tacos with lots of red salsa and very little green sauce, while I like my tacos the other way around.

    There are other green salsas that are made with different types of chilies. I will be posting these someday, so be on the lookout!

    With Love,
    Leslie Limon

    ReplyDelete
  3. Thanks for your answer, i will try the combination.
    By any chance, do you know how to make camarones a la diabla? I have seen few recipes but i am not sure which is the right one.
    Thanks again.

    Adela

    ReplyDelete
  4. Adela,

    Good news...I DO know how to make camarones a la diabla. I'll be preparing them of Friday and I'll post the recipe either that afternoon or on Saturday.

    With Love,
    Leslie Limon

    ReplyDelete
  5. que buena receta. al fin halle un sitio con una receta de salsa! Gracias!
    www.buscandotacones.blogspot.com

    ReplyDelete
  6. so the green salsa is simply tomatillos with salt and the red is tomatillos with chiles and salt?

    ReplyDelete
  7. Hi Anonymous! Yes, that is all there is to the salsas. For this recipe I cooked the tomatillos and chilies in water, but you could also roast them in the oven or toast them on a comal or skillet.

    ReplyDelete

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