True calling of a Salsa Taquera
“Salsa taquera” means “salsa for tacos” and there is so many to choose from. The texture and depth of flavors is undeniable when it comes to salsas. They all have a unique way to tell their own story. This delicious golden Chile de arbol salsa taquera will have you drooling as you watch it being spooned into your taco. It is simply irresistible.
Let’s talk tomatoes
This salsa taquera is a well thought out work of art. It has ingredients that complement each other to perfection. Something special happens when all the components are processed and an astonishing bright color emerges. This is what inspired me to call it golden Chile de arbol salsa taquera. Feel free to use any type of red tomato you may have on hand. some examples of these ingredients are heirloom, roma, vine ripe, and even cherry. As long as you have the weight amount needed, feel free to use your choice. In case you were wondering, I used heirloom from my garden and 2 roma I had on hand.
Prevent your salsa from breaking
Slowly add the oil in a very thin stream, otherwise, the salsa can break if added fast. Notice I’m adding it while the blender is still running. As it blends, this beautiful concoction will take an orange color, become creamy, smooth, velvety and rich. This salsa not only looks great but also tastes amazing. You will fall in love with the flavors this recipe provides and don’t forget to share with friend and family.
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Golden chile de arbol salsa taqueraCourse: Sides, SalsaCuisine: MexicanDifficulty: Easy
“Salsa taquera” means “taco salsa”! There are so many types, made with different ingredients but they all serve one purpose, accompany a good looking taco. They are present at every taco stand or authentic taqueria in Mexico and play an important role in the final look and flavor.
- Roughly dice the tomatoes and onions. Then Over medium heat, toast the sesame seeds until golden brown, about 3 minutes. When the seeds are done remove from the pan and pour in 4 TBSP of grape seed oil. Once the oil is nice and hot, fry one corn tortilla until crispy and golden brown on both sides, about 3 minutes.
- Remove the tortilla and lower to medium low heat. Then, stir in the onions and peeled whole garlic cloves. When slightly softened, incorporate the tomatoes and keep stirring as needed. Allow it to cook until the tomatoes and onions are completely cooked through and the juices from the tomatoes have released, about 6 minutes (onion-tomatoes). Add in the dry chilis and let them slightly soften while continuously stirring to prevent them from burning, about 3 minutes. When ready remove from the heat and allow it to cool down completely.
- Transfer the cooked tomato mix to a blender. Also crumble in the cooled fried tortilla and pour in the toasted sesame seeds. Additionally, add in the salt and vinegar. Puree until smooth. While still blending, pour in 1/4 cup of grape seed oil in a thin steady stream (see notes below). When all the oil is added, allow it to blend for an additional minute or two until creamy and smooth, then transfer to a bowl.
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- For the salsa: you can use any type of red tomato.
- Adding oil to the salsa: It is important the oil is added in a very thin stream, otherwise, the salsa can break if added fast. When done, it should be creamy, smooth, velvety and rich.
- Dry chiles de arbol: remove the stems before adding to tomato if still attached. Keep an eye on the chilis, if they burn the salsa will turn out extremely bitter.
- If you prefer a milder salsa, reduce the amount of chilis.
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