Salsas and Tacos
Hot and Smoky Shrimp Tacos, Roasted Wild Mushroom Tacos with Queso Fresco, Fire-Roasted Corn and Poblano Chile Tacos-these are a few of the most taste-tempting tacos you'll ever put in your mouth. And what to top them with-of course, it must be the perfect salsa!
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30 minutes abaut achiote adjust seasonings adobo sauce allspice avocado bell pepper black pepper bowl broiler brown charred cheese chefs chiffonade chile powder chiles in adobo chopped fresh cilantro cilantro cloves cloves garlic Coarse salt comal condiments cool cream cumin cup diced cut into quarter-inch dried Mexican oregano epazote finely chopped flavor freshly ground black garlic garlic cloves garnish green chile ground black pepper habanero chile heavy skillet herbs ingredients jalapeno chiles Let stand lime juice meat minced olive oil ounces oven peeled and cut pepper to taste pineapple plum tomatoes poblano poblano chiles pork posole Preheat quarter-inch dice recipe red onion rice wine vinegar ripe roasted room temperature salsa Salt to taste Santa Fe School saute School of Cooking serrano chiles Serving suggestion shrimp skillet spicy stems and seeds stir tablespoons tablespoons vegetable oil tacas Taste and adjust teaspoon teaspoon salt toasted dried Mexican tomatillos vegetable oil Yield