Race Day Salsa Recipes

CHARRED SALSA TWO WAYS

Steps:

• Place a grill pan over medium-high heat and heat for 5 minutes.
• Meanwhile, put the tomatillos, onion, jalapeño and poblano in a large mixing bowl. Drizzle with 3 tablespoons of the vegetable oil, sprinkle generously with salt and toss to evenly coat the vegetables. Brush the hot grill with the remaining tablespoon vegetable oil.
• Grill the vegetables, turning occasionally, until charred and softened, 12 to 15 minutes. Transfer the tomatillos and onions to the bowl of a food processor. Transfer the peppers to a cutting board to cool briefly. Trim the stems off the peppers and remove the seeds if you don't want it too spicy. Add the peppers to the food processor.
• Add the garlic and lime juice to the food processor and pulse until the vegetables form a thick paste, about 2 minutes. With the processor on, slowly drizzle in the olive oil. Turn off the machine, add the cilantro, sugar and 1 teaspoon salt and pulse until smooth. Remove all but 1 cup of the salsa from the food processor. Set this green salsa aside.
• To the remaining 1 cup salsa in the food processor, add the can of tomatoes. Pulse for 1 minute more until a smooth red salsa is formed. Serve both salsas with tortilla chips.

RACE DAY SALSA

Steps:

• Preheat grill for medium heat and lightly oil the grate.
• Place ears onto the heated grill; roast corn until husks show burn marks on all sides and corn kernels are cooked through, about 20 minutes. Turn ears of corn often.
• Let corn ears cool until they can be handled; pull back husks and cut the roasted kernels from the ears. Place kernels into a large salad bowl.
• Lightly toss corn with black beans, plum tomatoes, green bell pepper, red onion, jalapeno peppers, lime juice, cilantro, and garlic. Pour tomato juice and tomato sauce over the salsa; toss again. Season with kosher salt and black pepper.
• Chill salsa at least 1 hour, preferably overnight.

QUESABIRRIAS

Steps:

• On a large skillet or comal, heat up the tortillas with the oil to make them crispy. Add the Chihuahua cheese and Birria meat, then let the cheese melt for 1 minute. Drop 2 ounces of the Birria broth on top of the quesabirrias, then fold and let them get crispy on one side, about 2 minutes. Flip and let them get crispy on the other side, another 2 minutes, then remove to a plate.
• Put the onion and cilantro in a 6-ounce soup cup and fill with the remaining 6 ounces Birria broth. Serve on the plate with the quesabirrias, then add the Mexican grilled onion, grilled serrano pepper, the lime wedge and the Salsa Birriera to complete the dish.
• The best way to eat them is by putting some salsa inside the quesabirria, and some in the broth. Squeeze the lime in the broth as well, then roll your quesabirria, dip it in and enjoy.
• Cut the meat into big chunks, then put them in a pot with 1 gallon of water and put it on the heat.
• In a small pot, make an adobo, using the peppers, garlic, tomatillos, tomatoes and 1/2 gallon water. Boil for 10 minutes, then blend and add to the pot with the meat. Add the vinegar, oregano, salt, cumin, pepper and bay leaves. Bring to a boil, then lower the heat, cover the pot and let simmer until the meat is tender, 1 hour 30 minutes. Separate the meat and the broth for easier handling.
• Roast the arbol chiles, tomatillos, tomatoes and garlic on a comal or skillet, turning occasionally, until they look almost burnt; the peppers and garlic take about 5 minutes, and the tomatillos and tomatoes take 10 minutes.
• Transfer to a blender, then add the salt and blend them together.
• In a pot, heat up the lard for 2 minutes, then add the salsa. Bring it to boil for 3 minutes, then stir and check the seasoning. Remove from the heat and let it cool down to enjoy with your favorite birria preparation.

RAJAS SALSA

Steps:

• Toss all ingredients together and season with salt. Serve immediately.

RACE DAY SALSA

Steps:

• Preheat grill for medium heat and lightly oil the grate.
• Place ears onto the heated grill; roast corn until husks show burn marks on all sides and corn kernels are cooked through, about 20 minutes. Turn ears of corn often.
• Let corn ears cool until they can be handled; pull back husks and cut the roasted kernels from the ears. Place kernels into a large salad bowl.
• Lightly toss corn with black beans, plum tomatoes, green bell pepper, red onion, jalapeno peppers, lime juice, cilantro, and garlic. Pour tomato juice and tomato sauce over the salsa; toss again. Season with kosher salt and black pepper.
• Chill salsa at least 1 hour, preferably overnight.

RACE DAY SALSA

Steps:

• Preheat grill for medium heat and lightly oil the grate.
• Place ears onto the heated grill; roast corn until husks show burn marks on all sides and corn kernels are cooked through, about 20 minutes. Turn ears of corn often.
• Let corn ears cool until they can be handled; pull back husks and cut the roasted kernels from the ears. Place kernels into a large salad bowl.
• Lightly toss corn with black beans, plum tomatoes, green bell pepper, red onion, jalapeno peppers, lime juice, cilantro, and garlic. Pour tomato juice and tomato sauce over the salsa; toss again. Season with kosher salt and black pepper.
• Chill salsa at least 1 hour, preferably overnight.