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)
- Boiling pot
- Cooking pan
- 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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