MATEO'S BETTER THEN YOUR TACO SHOP SALSA
This recipe came to me while I was just dabbling in the kitchen. I have tried a few different Mexican Salsa recipes but nothing really that taste like a fancy Mexican restaurant. This recipe is super easy and takes about 20 minutes. I hope you enjoy! I would love your feedback!
Provided by Matt P.
Categories Sauces
Time 15m
Yield 10 Oz, 8-10 serving(s)
Number Of Ingredients 11
Steps:
- Start by boiling the 8 Chili De Arbol Chili's for about 5 to 10 minutes until they soften.
- In the meantime, heat the diced tomatoes under high heat.
- When The Chili De Arbol Chilis are soft, drain and add to diced tomatoes. Add the Cumin, Pepper, Salt and Brown Sugar to the diced tomatoes and Chili De Arbol Mix. Let simmer.
- In a Kitchen Blender, combine Sweet Chilis, Garlic, Red Onion.
- When diced tomatoes and Chili De Arbol mix are simmered. Turn off heat and pour to add diced tomatoes and Chile de Arbol into the Blender mix.
- Mix ingredients on high until a smooth consistency.
- Add the juice of 2 Limes and 1 handful of Cilantro and blend again until a smooth consistency.
- Place in refrigerator and let cool for 20 minutes.
- When Salsa is Chilled, serve with Chips. Enjoy!
Nutrition Facts : Calories 47.3, Fat 0.5, SaturatedFat 0.1, Sodium 299.6, Carbohydrate 11.2, Fiber 2.1, Sugar 5.4, Protein 2
SALSA ROJA TAQUERA (RED TACO-STAND STYLE SALSA)
The best red salsas I've had on the street are a deep, rusty brick color, and they taste definitively of dried chiles, acid and salt. Most people use a combination of dried arbol chiles-the hottest dried chile in the markets-and guajillo or cascabel, which paint the salsa a gorgeous deep-red color. In this simple version, I keep the tomatoes to a minimum and omit onion, so the chiles can shine brighter. It's tongue-swellingly hot, which makes it perfect on just about anything. I've called for eight dried arbol chiles, but you can bump it up to ten for even more fire.
Provided by Food Network
Categories condiment
Time 30m
Yield about 1 1/2 cups
Number Of Ingredients 5
Steps:
- 1 Snip off the stems of the chiles and shake out their seeds as best you can. If the chiles are too dry and brittle, warm them slightly on a gently heated comal, and then remove the seeds. Alternately, keep the seeds in to make a very hot salsa.
- 2 Heat the comal on low to medium-low and place the unpeeled garlic cloves near the edge of the pan, away from direct heat. Turn occasionally until soft and blackened in spots, 5 to 7 minutes. Peel the garlic cloves once cool enough to handle and set aside in a blender jar.
- 3 To toast the chiles, work with one at a time so they don't burn. Place each chile near the edge of the comal-again, away from the hottest part of the pan-and turn constantly for 5 to 10 seconds, pressing any wrinkled or folded spots lightly so all parts of the chile skin come into contact with the pan. They are done when the color lightens up in spots and they emit a spicy aroma. (This is a very quick process!) Remove all toasted chiles to a separate bowl and cover with water. Let sit 15 minutes or until the skins are soft. Reserve the soaking water.
- 4 While the chiles sit, heat the comal to medium or medium-high. Cook the whole tomatoes, turning often with tongs, until soft and blackened in spots. Transfer to a bowl and set aside.
- 5 Add the hydrated chiles to the blender jar (with the garlic), with 2 tablespoons of the reserved chile water and a generous 1/4 cup water. Blend until smooth. Add the tomatoes and 2 tablespoons more water, plus 3/4 teaspoon salt. Blend again, adding more water and salt if desired. (Note that the saltiness will mute when the still-warm salsa cools.) Serve at room temperature.
CARNE ASADA TACOS WITH GREEN SALSA
Steps:
- Preheat the oven to 325 degrees F.
- Add the vegetable stock, tomatoes, chipotle peppers, onions and garlic to a Dutch oven and stir to combine.
- In small bowl, combine the cumin, chili powder, salt and black pepper. Sprinkle the spice mixture over the beef so that it is evenly coated. Put the seasoned beef into the Dutch oven and cover. Braise in the oven until the meat is fork tender, about 3 hours. Remove the beef from the pot and put it into a baking dish. Shred with 2 forks and drizzle with some of the braising liquid to keep the meat moist. Cover with some aluminum foil until ready to serve.
- Preheat a broiler.
- Put the poblano peppers on a sheet pan under the broiler for 8 minutes, turning every 2 minutes until the skins are charred. Remove the pan from the broiler, put the peppers into a bowl, cover with plastic wrap and let them sit to allow the skin to separate from the flesh, about 10 minutes. Core, seed and peel the charred skin from the peppers.
- Add the peppers along with the remaining salsa ingredients, except 3/4 of the diced avocado, to a blender. Puree the mixture until smooth. Pour the mixture into a medium bowl, and add the remaining diced avocado. Gently toss the salsa with a rubber spatula to coat the avocado. Taste and adjust the seasonings with more salt and pepper, if needed. Set aside
- Bring the canola oil to 350 degrees F in a large skillet over medium heat. Fry the corn tortillas in batches until crispy but still slightly pliable, about 2 to 3 minutes. Transfer them to a sheet tray lined with paper towels to drain any excess oil.
- Put the flour tortillas in a damp towel and microwave for 45 seconds on high to soften them. Arrange a fried corn tortilla onto each flour tortilla. Spoon some of the beef onto the fried tortilla, top each taco with some shredded cabbage, 2 tablespoons green salsa and 1 tablespoon queso fresco. Repeat with the remaining ingredients. Arrange on a serving platter and serve.
HOME MADE SAUCY MEXICAN TACO SALSA
This recipe has been used by me and my family since 1977 and is still my favorite home-made sauce/salsa today! Quick and easy, you only need a few pantry ingredients and a few fresh! Tastes better the longer it sits too! Hope you enjoy as much as I do!
Provided by Meekocu2
Categories Vegetable
Time 10m
Yield 4 cups, 10-12 serving(s)
Number Of Ingredients 6
Steps:
- Place all ingredients into a food processor or blender. Pulse, chop or blend until desired consistency. (We like it blended smooth with no chunks.).
- Cover and refrigerate overnight or until ready to serve. Keeps well several days. Serve with chips of choice.
Nutrition Facts : Calories 29.4, Fat 0.2, Sodium 196.8, Carbohydrate 7, Fiber 1.2, Sugar 3.8, Protein 1
TACO BUENO
A great 1pot meal using common ingredients and standard cassarole baking time and temp 30 mins at 350F. My dad used to make this alot when I was a kid.
Provided by kisscat69
Categories One Dish Meal
Time 1h
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Brown ground beef in a 3-5qt oven safe pan (Dutch oven) and put aside on paper towels to drain.
- Reserve 2 tablespoons of the fat from the browned meat in the pan.
- Finely chop the onion and garlic and add to the pan cooking over medium low heat till onions are translucent.
- Return meat to the pan also adding the spaghetti sauce, kidney beans, and chili seasoning.
- Once the mixture is heated through set aside in a bowl leaving a thin layer of chili mixture in the pan.
- Now we can begin layering with a single layer of chips, a layer of chili mixture, and a layer of cheese.
- Repeat the last step till you run out of the chili mixture.
- To top off the cassarole crush some of the remaining chips and add them to the reserved cheese and sprinkle over the top of the cassarole.
- Bake the cassarole covered for 20 min at 350F.
- Then uncover and bake for the remaining 10 min.
Nutrition Facts : Calories 872.5, Fat 51, SaturatedFat 18.1, Cholesterol 117.4, Sodium 1605.9, Carbohydrate 68.8, Fiber 4.8, Sugar 14.5, Protein 36.6
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