
By Jorge Fitz @casajacarandamx
Easy, Delicious and Spicy: 5 Homemade Taco Sauce Recipes
Written by
The Tahona Society Editorial Team
Published on
Mar 09, 2023
International Taco Day is celebrated on March 31st. On this occasion, we pay homage to salsas. All salsas start with the basic ingredients of chili peppers and tomatoes. To this, an infinity of spices can be added to spice up the character of this cornerstone of Mexican cuisine.
They incorporate spices from around the world like cilantro, garlic, onion, pepper, and even cumin, cloves and cinnamon.
Raw salsas: raw ingredients used.
Cooked salsas: ingredients have been cooked before blending into a salsa.
Mixed salsas:
Everyone knows that the secret of a good taco is in its sauce. In fact, the purpose of salsa is to accompany food, improving, contrasting or complementing its flavor.
A good salsa will offer the palate various sensations that stimulate taste and smell. In addition, salsas provide color, aroma and texture to any dish.
Don’t forget that salsas in Mexico are indispensable and they must include the king of all ingredients: the chili pepper!
The molcajete is a pre-Hispanic stone mortar and pestle. Using a molcajete to make your salsa takes longer than using an electric blender, but the results are noticeably better. Salsas made by hand in a molcajete taste of tradition.
For best results, be sure to follow these tips:
The secret of using a molcajete is patience, and the extra effort is worth it! But of course, modernity has its place too. If you don’t have a molcajete, use your blender!
If your salsa recipe calls for peeled chiles, the best way is to roast and char them on the comal* or directly over a flame. Be sure to rotate the chiles as they roast so the skin of the chiles do not blacken.
*Comal: a traditional kitchen tool (made with clay or metal) used as a cooking griddle; similar to a flat frying pan.
For peeled roasted tomatoes, start by roasting the tomatoes carefully on a comal. Then, remove them and allow to cool; peel using a knife.
makes 1 1/2 cups
Roast or fry the chiles in oil for 3-5 minute over low heat. Be careful not to burn them. Remove the seeds. Grind the chiles, Altos tequila, garlic, and orange juice in a blender or molcajete until smooth. Pour the salsa into a bowl and add the cheese and salt to taste. Garnish with slices of onion and serve.
makes 1 1/2 cups
Roast or fry the chiles in oil for 3-5 minute over a low heat. Be careful not to burn them. Remove the seeds. Soak the seedless chiles in Altos plata in a bowl for 20 minutes. Grind the tomatillos and the garlic in a molcajete. Add the chiles and Altos plata and grind together until well combined. Add the salt, orange juice and cheese. Serve.
Recipe by Jacopo Rosito
makes a batch of approximately 110 pre diluted 102 ml drinks that should be chilled before serving
For clear sour mix, combine acids into water until diluted. Then, while mixing, add the baking soda until bubbling stops. Put lemon zest and rest over the night.
For serrano tincture, combine the ingredients together and vacuum sealed. Cook at 70 degrees or 160 Fahrenheit for one hour. Ice bath when is done. Keep everything well refrigerated. Serve 90 ml per cocktail.