The star freezer foods recipe of this delicious tuna taco is the oil based chile de arbol salsa I prepared quite a while back. In Spanish it is called Salsa Macha or Salsa de Aceite . I had just about 3/4 of a cup left and I packed it in 1/4 cup storage containers. It freezes well and it is perfect for a kicked up marinade or added spice for many foods.
Do you freeze leftovers?
Are you in the habit of freezing foods that you made too much of? I never used to be that person. I always had good intentions to freeze leftovers, then I would end up throwing them out when they were too old and growing a foreign sumptin, sumptin on top, lol! Well, I have been reformed for a few years now and I have to say it works out great for us. I found what works for me and I cannot remember the last time I had to throw leftover food out. Of course, unless it’s some food item that cannot be frozen, then we have to eat it until gone, ha, ha, ha!
Dried Chile Peppers
I do incorporate dried chile peppers in many of my recipes. There are times when I have so many, that I will prepare this salsa macha to preserve them even longer. If you have never tried ahi tuna steaks for fear of them being fishy tasting or hard to cook, I would urge you to pick some up soon! Just 3 minutes per side and you have the most perfect medium/rare, tender, melt in mouth fish you will ever have. Fish tacos never tasted so good!
Tips~ This oil based salsa can be used as a basting sauce for grilled chicken, pork or steak. Heat level on salsa is between 8 and 10.
Tips~ When preparing this salsa, I would suggest tearing the peppers or cutting them into smaller pieces before you cook them in the oil.
Tips~ Take the extra sauce and cover warm corn tortillas with it before adding tuna.
Homemade Corn Tortillas and Pico de Gallo Salsa are a must for this tuna taco!
Chile de Arbol Ahi Tuna Tacos
Ingredients
- 1 lb ahi tuna steaks they can be 2 large or several small steaks
- salt and fresh cracked pepper to taste
- 1/3 cup salsa macha chile de arbol based salsa(see link above)
- avocado or olive oil
- 2 tablespoons unsalted butter
- 2 cloves of garlic, minced
- 1 large lime juiced
- 1/4 c beer, silver tequila or chicken broth
Garnish
- 2 c Pico de gallo salsa see link above
- 1 large avocado sliced
Instructions
- Season the tuna lightly with salt and pepper on both sides. Generously brush with the salsa macha(chile de arbol salsa) on both sides. Cover and marinate for 1 hour.
- Remove tuna from refrigerator 20 to 25 minutes before you cook it. Preheat 2 tablespoons of oil in a skillet to medium heat for a few minutes. When pan is very hot, sear tuna for 2 1/2- 3 minutes per side. Remove from pan onto plate. and tent with foil paper.
- To that same skillet, add unsalted butter, garlic, juice of 1 lime, 1/4 cup beer, tequila or chicken broth. Taste for salt and pepper and cook at a low simmer for 3-5 minutes. Slice the tuna thin or into small chunks. Pour sauce from pan over tuna. Serve with warm corn tortillas (see link above), pico de gallo and avocado slices. Great for 2 as a main meal or for 4 people as an appetizer.
Notes
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Your so talented and this is absolutely delicious looking
Thank you Norma. Just plugging away, trying to stay busy….something’s gotta give. Lol! Love you!