Salsa Roja Taquera Red Taco Stand Style Salsa Recipes

RED TAQUERIA STYLE SALSA

Red Taqueria Style Salsa image

This red taquería style salsa is absolutely delicious on steak or pork carnitas tacos. You need only a few ingredients to make it at home, and it lasts several days in the fridge. The roasted peppers give a robust flavor to the salsa and the addition of the granulated chicken bullion complements it well.

Provided by Mely Martínez

Categories Salsas

Time 30m

Number Of Ingredients 5

Ingredients

4 Guajillo Peppers (cleaned, seeds removed, and deveined.)
16 arbol peppers (stems removed.)
2 garlic cloves
2 teaspoons granulated chicken bullion powder.
Salt and pepper to taste

Steps:

Fill a saucepan with 4 cups of water, and set aside.
Slightly roasted guajillo peppers and garlic cloves on a warm griddle (this step takes only seconds). You can flatten the peppers to have an even roasting by gently pressing them down with a wooden spatula. Remove promptly to avoid burning the peppers (burned peppers render a bitter taste). Place roasted peppers and peeled garlic cloves in the saucepan.
Now, roast the Arbol peppers. Arbol peppers will roast quite faster than guajillo peppers, that is why we're roasting them separately. Once roasted, place them in the saucepan with the rest of the peppers.
Turn heat to medium-high and turn off once the water starts boiling. Cover the saucepan and wait for 20 minutes. This soaking time will help to soften the peppers.
Place peppers and garlic into your blender jar along with 1/2 cup of water. Discard any leftover soaking water. Process until you have a smooth sauce. Pour the sauce back in the saucepan, stir in the granulated chicken bouillon, taste to check if more salt is needed according to your own taste, and season with salt and pepper. Turn the heat to medium-high and cook for 5 minutes, just enough time to allow the chicken bouillon to dissolve and for the flavors to blend.

Nutrition Facts : ServingSize 1 Tbsp, Calories 2 kcal, Sodium 2 mg

SALSA ROJA

Salsa Roja image

Provided by Tyler Florence

Categories condiment

Time 55m

Yield about 3 cups

Number Of Ingredients 15

Ingredients

1 dried ancho chile, stemmed and seeded
1 dried Anaheim chile, stemmed and seeded
2 dried chipotle chiles, stemmed and seeded
1 tablespoon dried oregano, preferably Mexican
1 tablespoon cumin seeds
1 tablespoon coriander seeds
1 cup hot water
8 plum tomatoes, quartered
1 medium Spanish onion, sliced
3 garlic cloves
3 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper
2 sprigs cilantro
1 tablespoon sugar
1 lime, juiced

Steps:

Tear all the chiles into large pieces and toast them in a large dry skillet over medium heat until they change color a bit, about 2 minutes. Add the spices and continue to toast for 2 to 3 minutes until everything is fragrant. Remove from heat and carefully add about 1 cup of hot water to just cover the chiles. Turn the heat to low and simmer for about 15 minutes.
Preheat the broiler. Put the quartered tomatoes, sliced onion, and whole garlic cloves onto a roasting tray, spreading out evenly. Drizzle with plenty of olive oil and season well with salt and pepper and sprinkle with cilantro sprigs. Broil until everything is nicely charred, about 10 minutes (you want lots of deep rich color so don't be afraid if some of the edges get pretty black).
Add the chile mixture to a blender and puree. Remove the tomato/onion mixture from the roasting pan and carefully add it to the blender, (it will be hot). Blend until smooth (you may need to work in 2 batches). Once everything is pureed, pour the mixture back into the pot over low heat adding a little water if the salsa is too thick. Stir in the sugar and lime juice and season with salt and pepper, to taste. Transfer to a large serving bowl and serve.

SALSA -TAQUERIA STYLE RED-

Salsa -Taqueria Style Red- image

An authenic easy to make salsa based on a recipe from Taco Grande, a wonderful little restaurant in Katy, TX. You can control the heat by using more (or less) jalapenos.

Provided by m0m7772

Categories Sauces

Time 40m

Yield 1 batch, 1 serving(s)

Number Of Ingredients 8

Ingredients

15 tomatoes, chopped
3 tomatillos, chopped
1 medium onion, chopped
3 -4 jalapenos, chopped
1 pinch salt
1 pinch ground black pepper
1 tablespoon chicken bouillon powder
1/4 cup cilantro, chopped

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!

SALSA ROJA

Salsa Roja image

A great enchilada or taco sauce. Can be made ahead and refrigerated for up to 1 week.

Provided by unsane1047

Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Tomato Salsa Recipes

Time 25m

Yield 32

Number Of Ingredients 12

Ingredients

1 quart vegetable stock
8 large dried ancho chiles, stemmed and seeded
3 plum tomatoes, chopped
1 small onion, chopped
1 small dried red chile, stemmed and most seeds discarded
3 cloves garlic, chopped
1 tablespoon light brown sugar
1 tablespoon vegetable oil
2 teaspoons ground cumin
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 tablespoon cider vinegar

Steps:

Combine vegetable stock, ancho chiles, plum tomatoes, onion, red chile, garlic, brown sugar, vegetable oil, cumin, kosher salt, and black pepper in a saucepan; bring to a boil. Boil mixture for 2 minutes.
Cover saucepan and remove from heat; let stand for 10 minutes.
Pour mixture into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth. Transfer salsa to a bowl and stir in vinegar.

Nutrition Facts : Calories 21.9 calories, Carbohydrate 3.4 g, Fat 0.9 g, Fiber 1.1 g, Protein 0.7 g, SaturatedFat 0.1 g, Sodium 156.6 mg, Sugar 0.7 g

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