Introduction: Tlaquepaque Style Salsa


  • Green Tomato (8 to 10 pieces)
  • Beef Broth (2 cups) or Beef Flavored cube (2 cubes)
  • Mulato Chili or dry Poblano [for color] (1 piece)
  • Amashito or dry Piquin Chili (8 pieces)
  • Tree Chili (10 to 15 pieces)
  • Mirasol or Guajillo Chili (3 pieces)
  • Garlic clove or powder (2 cloves or 1 spoon of powder)
  • Instant Coffee (1 spoon )
  • Oil (2 spoon)
  • Salt

Link to some of the Chili to use in the salsa

Piquin o Chiltepin


  • Boiling pot
  • Bowl
  • Cooking pan
  • Blender
  • Wood Spoon

Step 1: Tomatoes

  • Boil the Green Tomatos with 30oz. of water and 1 cup of Beef broth or 1 cup of beef flavored water.
  • Boil for 12 minutes or until soft, remove from stove and add them to blender with a cup of beef broth and mix for one minute.

  • Reserve in a bowl.

Step 2: Chili

  • Remove the seeds from the chili.
  • In a cooking pan roast the chilies taking care of not burning them, just a slightly roast (do it in a well ventilated place)
  • Once roasted, grind until powder (watch out for the strong spicy smell)
  • When ready, reserve the chili powder in a dry container.

Step 3: Salsa

  • In a Cooking pan with 2 spoons of oil, light fry 2 minced garlics.
  • Add the blended tomato to the pan and start cooking.
  • Mix the chili powder with the tomato until the color is even.
  • Add the instant Coffee.
  • Mix all the ingredients and add half spoon of salt, taste the flavor.
  • Boil in low heat until sause thickens.

Step 4: Enjoy Salsa

Enjoy with Tacos of pulled beef.

You can also use the salsa for some Huevos Rancheros or dip your favorite tortilla chips.

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