📝 About This Recipe
This is the soul of the Mexican street taco: a vibrant, smoky, and velvety red salsa that balances the heat of dried chiles with the sweetness of roasted tomatoes. Characterized by its deep crimson hue and smooth texture, this recipe uses the traditional 'tatemado' technique to char the ingredients, unlocking a complex depth of flavor. It is the perfect spicy companion that cuts through the richness of grilled meats while adding a sophisticated kick to any meal.
🥗 Ingredients
The Chile Base
- 15-20 pieces Chiles de Árbol (stems removed; adjust for desired heat level)
- 2 pieces Guajillo Chiles (seeds removed, for color and mild fruitiness)
The Roasted Aromatics
- 4 pieces Roma Tomatoes (ripe and firm)
- 2 pieces Tomatillos (husked and rinsed, provides necessary acidity)
- 1/2 large White Onion (cut into thick wedges)
- 4 cloves Garlic (peel left on for roasting)
Seasoning and Texture
- 2 tablespoons Vegetable Oil (neutral oil for frying the salsa)
- 1.5 teaspoons Sea Salt (or to taste)
- 1/2 cup Water or Chicken Stock (to adjust consistency)
- 1 teaspoon Apple Cider Vinegar (to brighten the flavors and preserve color)
👨🍳 Instructions
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1
Preheat a large cast-iron skillet or comal over medium-high heat. Do not add oil yet; we want a dry char on the vegetables.
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2
Place the Roma tomatoes, tomatillos, onion wedges, and unpeeled garlic cloves onto the hot skillet. Roast them, turning occasionally, until the skins are blackened and blistered in spots and the flesh is softened (about 10-12 minutes).
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3
While the vegetables roast, remove the garlic cloves earlier if they soften before the tomatoes; peel them once cool enough to handle.
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4
In a separate small skillet over medium-low heat, lightly toast the Guajillo and Arbol chiles. Be extremely careful: they only need 30-60 seconds per side until fragrant. If they burn, the salsa will be bitter.
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5
Place the toasted chiles in a bowl of hot water for 5 minutes to slightly soften them, then drain.
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6
Transfer the roasted tomatoes, tomatillos, charred onions, and peeled garlic into a high-speed blender.
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7
Add the drained chiles, salt, apple cider vinegar, and 1/4 cup of water or stock to the blender.
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8
Blend on high speed for at least 2 minutes until the sauce is completely smooth and emulsified. You want that signature creamy 'taquería' look.
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9
Heat 2 tablespoons of vegetable oil in a deep saucepan over medium heat until shimmering.
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10
Carefully pour the blended salsa into the hot oil (it will splatter, so be ready). This 'seasoning' step deepens the flavor and improves shelf life.
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11
Reduce heat to low and simmer for 10 minutes, stirring occasionally. If the salsa is too thick, add the remaining water/stock.
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12
Taste and adjust salt as needed. Remove from heat and let it cool completely before serving.
💡 Chef's Tips
For a milder salsa, remove the seeds from the Chiles de Árbol before toasting. Always roast garlic with the skin on to prevent it from burning and becoming bitter. Frying the salsa in oil (the 'chillar' step) is the secret to that authentic, rich street-taco flavor. If the salsa feels too acidic, add a tiny pinch of sugar to balance the tomatillos. Store in a glass jar in the fridge; the flavor actually improves after 24 hours.
🍽️ Serving Suggestions
Drizzle generously over Tacos al Pastor or Carne Asada. Pair with a cold Mexican Lager or a refreshing Hibiscus (Jamaica) water. Serve as a dip for crispy totopos (tortilla chips) alongside fresh guacamole. Use as a spicy base for Chilaquiles Rojos the next morning. Top a fried egg and bean tostada for a quick, authentic breakfast.