Taco Time Salsa Recipe Secret Food

TACO TIME

Steps:

• Heat oil in a pan.
• Add onions and peppers and cook until tender.
• Add Minced Garlic and cook until fragrant.
• Add Morning start crumbles.
• Cook until thawed.
• Add 1/2 of the tomato diced.
• Add Vegetable Stock and Spices.
• Bring to a boil then reduce heat.
• Simmer till most of the liquid has been lost.
• Let the spices get acquainted for 15 minutes.
• Top with the sharpest cheddar you can get, sour cream, and the rest of the diced tomatoes.

BEEF TACOS WITH SALSA VERDE

Steps:

• Heat the vegetable oil in a large skillet over medium-high heat. Season the beef with the cumin, 1 teaspoon salt and 1/4 teaspoon pepper. Add to the skillet and cook until golden brown, about 3 minutes per side.
• Transfer the meat to a 6-quart slow cooker, then add the salsa, onion and garlic. Cover and cook on high, 6 hours.
• Remove the meat to a cutting board and shred with 2 forks, discarding the excess fat. Return the meat to the slow cooker and stir in the cilantro.
• Serve the meat in tortillas and top as desired. Serve with lime wedges.

SALSA ROJA TAQUERA (RED TACO-STAND STYLE SALSA)

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.

FISH TACOS WITH FRESH SALSA

Steps:

• Make the salsa: Mix the tomatillo, tomato, onion, cilantro, lime juice and jalapeno in a bowl and season with salt.
• Heat 1/2 inch vegetable oil in a deep skillet or pot over medium-high heat. Season the fish with 1/2 teaspoon salt and 1/4 teaspoon pepper, then toss with the flour in a bowl. Fry the fish in 2 batches, turning as needed, until golden brown and just cooked through, 3 to 4 minutes per batch. Transfer to a paper towel-lined plate to drain; season with salt.
• Fill the tortillas with the fish, lettuce and salsa. Serve the tacos with lime wedges.

MATEO'S BETTER THEN YOUR TACO SHOP SALSA

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!

TACO TIME'S SECRET BEEF SEASONING

Steps:

• Add all ingredients in a small dish and add to one pound of cooked lean ground beef (92/8 is great). Put some mixture on a warm tortilla, add shredded colby/jack cheese, chopped tomato, shredded iceberg lettuce and sour cream.

HOME MADE SAUCY MEXICAN TACO SALSA

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.

SECRET SALSA

Steps:

• Mix parsley, cilantro, lime juice, salt, garlic powder, chili powder, black pepper, and tequila together in a bowl. Add tomatoes, onion, and green bell peppers and toss to coat. Refrigerate.