Taqueria Style Salsa Food

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.

RESTAURANT-STYLE SALSA

Steps:

• Combine the diced tomatoes, whole tomatoes, cilantro, onions, garlic, jalapeno, cumin, salt, sugar and lime juice in a blender or food processor. (This is a very large batch. I recommend using a 12-cup food processor, or you can process the ingredients in batches and then mix everything together in a large mixing bowl.)
• Pulse until you get the salsa to the consistency you'd like. I do about 10 to 15 pulses. Test seasonings with a tortilla chip and adjust as needed.
• Refrigerate the salsa for at least an hour before serving.

TAQUERIA STYLE TACOS - CARNE ASADA

Steps:

• Lay the flank steak in a large glass baking dish. In a medium bowl, whisk together the vinegar, soy sauce, 4 cloves of garlic, juice of two limes and olive oil. Season with salt, black pepper, white pepper, garlic powder, chili powder, oregano, cumin and paprika. Whisk until well blended, then pour over the steak in the dish. Turn over once to coat both sides. Cover with plastic wrap, and marinate for 1 to 8 hours.
• NOW THE ONION RELISH: In a small bowl, stir together 1 chopped white onion, cilantro and the juice of 1 lime. Set aside to use as a relish for the tacos.
• FOR THE PUREED CHILE SALSA: Heat a skillet over medium-high heat. Toast chile pods in the skillet for a few minutes, and then remove to a bowl of water to soak for about 30 minutes. Preheat the oven to 450 degrees F (230 degrees C).
• Place the tomatoes, 1 onion, jalapenos and 4 cloves of garlic onto a baking sheet. Roast in the oven for about 20 minutes, until toasted but not burnt. Place the roasted vegetables and soaked chile pods into a blender or food processor, along with salt and pepper. Puree until smooth.
• Heat vegetable oil in a large skillet over medium-high heat. Cut the marinated flank steak into cubes or strips. Cook, stirring constantly, until the meat is cooked through and most of the liquid has evaporated.
• Warm the tortillas in a skillet for about a minute on each side to make them pliable. Tortillas may also be warmed in a microwave oven. Arrange two or three tortillas on a plate and lay a generous amount of beef over them. Top with a sprinkle of the onion relish and a large spoonful of the pureed salsa. Add as much cheese as you like. Garnish with lime wedges and serve.

SALSA -TAQUERIA STYLE RED-

Steps:

• Boil the tomatoes, tomatillos, onions and jalapenos together over medium to low heat. Sparingly add a little water if you prefer a more liquid salsa, start with 3 or 4 tablespoons. It is easy to add more as it cooks.
• Simmer and stir for about 30 minutes. This isn't an exact science. I have cooked it as long as an hour or as short a time as 15 minutes.
• When finished cooking add a pinch of salt and black pepper, and the chicken bullion powder. Stir well.
• Mix in a blender, then add cilantro.
• Stir and serve with tortilla chips or texmex food!

TAQUERIA STYLE TACOS

Steps:

• Place 2 soft warm corn tortillas on place, and fill with meat, then top with onion and cilantro.
• Serve salsa and lime wedge on the side.

TAQUERIA GREEN SALSA (SALSA VERDE)

Steps:

• Cut the stems off the jalapenos and throw them in a small pot.
• Remove seeds if you don't want it as spicy.
• Add peeled garlic.
• Add a small amount a water, about 1/4 cup or a little more to get a steam effect.
• Place on stove at a low medium heat to get it steaming for about 15 minute.
• Add contents to a blender and add oil and blend until smooth.
• Add salt to taste.
• You may need to adjust salt, water, and chicken cubes to suit the taste because jalapenos are not all uniform in taste depending on the season.
• I used olive oil but I doubt a mexican restaurant uses olive oil.