One of my guilty pleasures anytime I have burritos or crispy tacos, I crave that taco sauce that we used to get in out school lunches! Lol! I don’t know if it’s just because it reminds me of those days, but I actually do enjoy it. For a few summers, all those years ago, my brother Ismael and I used to volunteer at our elementary school giving out free lunches. Our friend Bernie, short for Bernadette, worked as a P.E. coach and was in charge of the program along with her mother, Mrs. Perez. Back then she (Bernie)seemed so much older, but she might have been 21 at the most. I will never forget the kindess she showed to my brother and me for those years. She kind of adopted us as her little brother and sister, since she was an only child. On the weekends during the summer, she would treat us to dinner or a movie. I have not been able to connect with her for so many years and still have hope that through social media I may find her one day. Getting back to the free school lunches, our job was to fill all the brown bags with whatever was being served that day. Most times it was sloppy joes, hot dogs and burritos. Whatever lunches were leftover, Bernie would let us take home. I remember how excited my Dad would get when we came home with a box full of burritos, ha, ha, ha! But of course we could not have the burritos without that pile of packets filled with taco sauce. As I was cleaning out my refrigerator of ingrdients that had to be used promptly, this taco salsa/sauce came together beautifully! #burritosfordays #tacosalsa #tacosauce
- 8 large roma tomato sliced in half
- 6 large fresh chile peppers jalapeño, Serrano or Fresno, remove stems and slice in half
- 1 small sweet onion quartered
- 3 cloves garlic sliced
- 6 chile guajillo remove stems and seeds and tear into pieces
- 1 cup cooking water from cooking ingredients
- 3 tsp knorr caldo de pollo or to taste chicken bouillon powder
- 1 teaspoon each of cumin garlic powder, onion powder and chile ancho powder
- 1/2 teaspoon Mexican oregano
- salt and fresh cracked pepper to taste
- 2 tablespoons of white vinegar
- Add the tomatoes, chiles, onion and garlic to a deep skillet. Cover with water and bring to a boil. Reduce heat and continue cooking for 10 minutes.
- Remove from heat and let cool at room temperature. The longer you let the dried chiles soak, the softer they will become and better for blending.
- Using a slotted spoon, add all of the ingredients soaking, to the blender. Add all the spices and vinegar. Blend on high until very smooth. You could strain the salsa, but I did not.
- Preheat a couple of tablespoons of grapeseed oil to medium heat in a skillet. Once it's nice and hot, pour in the salsa from the blender. Careful, because the salsa will pop when it hits the hot oil. Reduce heat and continue cooking for a good 20 minutes. Cool completely before storing in an airtight container.
The chile peppers on hand this day were jalapeños and fresnos. I added the guajillos after I took this picture. Sometimes the after thoughts turn out to be the best idea! All of the dish suggestions can be found on my blog, minus the homemade potato chips. Future post.
We enjoy plenty of tacos, both with corn and flour tortillas. Only once in a while do I remember to pick up tortillas for burritos. I guess because I kind of see it as an oversized taco, lol! One of my favorite burritos these days would be grilled chicken, sliced and sauteed with poblano and onion strips. Oh you can’t forget the rice, beans, guacamole, salsa tatemada, jalapeños and pickled red onions!
On this night we enjoyed steak salads with homemade potato chips and the Taco Salsa for dipping.
Some leftover red chile infused tortillas prepared into a pan of Migas con Huevo, homemade flour tortillas….and Taco Salsa.
And the classic, Huevos Rancheros. You need extra salsa for this dish, in my opinion.