Spicy Salsa For Birria
These two spicy salsa recipes I prepared can be served with any of your favorite Mexican dishes. They are perfect if you enjoy a spicy bowl of beef birria or birria tacos.
Servings 8 Servings
Ingredients
Salsa #1
- 1 pound tomatillos
- 6 cups water
- 2 oz dried chile de arbol, 60 gr
- 3 large cloves of garlic
- 1/4 cup white vinegar
- Salt to taste
Salsa #2
- 1 full cup dried chile de arbol, 1 oz, 30 gr
- 4 large cloves of garlic, 20 gr., peeled
- 1/4 cup white vinegar
- Salt to taste
Instructions
- Directions
- Salsa #1: Peel and rinse the tomatillo and transfer them to a medium pot. Cover with 4 cups of water and heat to medium. Once they come up to a boil, reduce heat and continue cooking just until tomatillo turn from bright green to an opaque green color. Remove from heat and let sit for 20 minutes.
- At the same time, in a separate skillet add the chile de arbol and heat to medium. Drizzle in 2 tsps. of your favorite oil. After a minute or so, the chiles should begin to sizzle and become aromatic. Continue stirring and tossing chiles around the skillet for the next minute or two. Pour in 2 cups of remaining water. Bring up to a simmer for 10 minutes. Remove from the heat.
- When ready, add the chile de arbol with all the water to the blender. Cover blender jar and blend on high until mostly smooth. Drain the water from tomatillos and transfer to the blender. Add the garlic, vinegar and salt, to taste. Cover blender tightly and blend at the highest speed until smooth.
- Taste for salt. Store in airtight glass jars(if possible) Store in refrigerator. Salsa will keep for a few months. Yields 4 1/2 cups.
- Salsa #2: In a medium skillet, add the dried chile de arbol and peeled garlic. Heat to medium heat. As soon as the chiles become aromatic, stir them around for the next few minutes. They can blacken in some spots, but don't let them burn. Pour in 2 cups of water and bring up to a simmer for 10 minutes. Remove from the heat and let stand for 10 minutes.
- Transfer all of the ingredients, including the 1 cup of the cooking liquid to the blender. Add the vinegar and salt to taste. Blend on high until smooth. Taste for salt. Yields 1 1/4 cups.
Notes
To prepare salsa 1 a bit milder, I would suggest reducing the chile de arbol to only 1/4 od what I used. Replace with 4 large chile guajillo to keep that red color.
I highly suggest you simmer the blended salsas for 10 minutes and medium/low heat. This will help preserve the salsa in the refrigerator for an extra 1-2 months. Just something I learned from experience after testing many salsa recipes over the past 35 years.