Salsa Taquera
Classic Taqueria Salsa
This is the thin, pourable red table salsa found at taco stands — chiles de árbol and roasted tomatillos get fried briefly to darken and concentrate the flavor without ever thickening into a paste.
Salsa Taquera
✦ Antes de Empezar
Before you cook
Why is this salsa so thin compared to other red salsas?
It's meant to pour easily over tacos the way it does at a taquería — blend in enough water for a thin, pourable consistency, then fry it just 5 to 7 minutes so it stays bright, hot, and fluid instead of thickening into a paste.
Ingredientes· 6View
Salsa Base
- 4 mediumRoma Tomatoesboiled
- 15-20Dried Chiles de Árbolstems removed, boiled (scale back for less spice)
- 1/2White Onionroughly chopped
- 4 clovesGarlicpeeled
Emulsifier
- 1/3 cupVegetable Oildivided; 2 tbsp for sautéing, rest for blending
Seasoning
- 1.5 tspSaltor to taste
Instrucciones
5 pasosAsa los tomatillos
Roast the tomatillos
Roast the tomatillos, onion, and garlic until charred and soft.
Tuesta los chiles
Toast the chiles
Toast the dried chiles briefly and soak 5 minutes if a smoother salsa is desired.
Licúa hasta aguadita
Blend until thin
Blend everything with salt and enough water for a thin, pourable taquería consistency.
Fríe la salsa
Fry the salsa
Heat oil and fry the salsa 5 to 7 minutes, until slightly darkened.
Enfría y sirve
Cool and serve
Cool and serve with tacos — this salsa should be bright, hot, and fluid rather than thick.