Tacos en Salsa (Tacos in Sauce), photo by Sonia Mendez GarciaPhoto by Sonia Mendez Garcia

Tacos en Salsa (Tacos in Sauce)

Cuisine: Mexican
Prep Time: 40 minutes
Cook Time: 35 minutes
Servings: 4 servings
Soft, rolled corn tortillas filled with shredded chicken and served in a warm salsa. Not to be confused with flautas or taquitos, these tacos en salsa are often offered in Mexican restaurants for those who do not enjoy the crispy version.

Tacos en Salsa is a favorite of my family and will soon be one of your family's favorite weeknight meals. Add this tasty dish to your menu plan today!

Ingredients

  • For the Red Salsa
  • pounds Roma tomatoes washed
  • 10 chile de arbol peppers remove stems, if any
  • 1/2 white onion remove skin
  • 1-2 garlic cloves remove skin
  • 6 cups water
  • 2 tablespoons olive oil
  • 2 teaspoons caldo de pollo chicken bouillon powder
  • 1/2 teaspoon cumin powder
  • 1/2 teaspoon crushed Mexican oregano
  • 1/3 teaspoon black pepper
  • kosher salt to taste
  • For the Green Salsa
  • pounds fresh tomatillos remove husk and wash tomatillos
  • 1/2 white onion remove skin
  • 1-2 cloves garlic remove skins
  • 4 jalapeño or serrano peppers remove stems
  • 6 cups of water
  • 2 tablespoons of olive oil
  • 2 teaspoons caldo de pollo chicken bouillon powder
  • 1/2 teaspoon cumin powder
  • 1/2 teaspoon crushed Mexican oregano
  • 1/3 teaspoon black pepper
  • kosher salt to taste
  • For the Tacos
  • 12 corn tortillas
  • 2 cups cooked, shredded chicken
  • 1/2 cup canola oil
  • 12 toothpicks
  • The Garnish
  • 1/2 cup queso fresco crumbled
  • 1/2 cup Mexican crema
  • 1/3 cup red or white onion thinly sliced
  • 1 whole avocadoes sliced
  • 1/3 cup chopped cilantro

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Directions

For the Red Salsa
  1. Add the tomatoes, chile de arbol, onion and garlic to a sauce pan. Cover with 6 cups of water and heat to medium. When it comes to a boil, reduce the heat and cook for 10 more minutes.
  2. Using a slotted spoon, transfer the ingredients to the blender. Add 1 3/4 cups of the cooking water from tomatoes to the blender. Secure the lid, holding down tight with a kitchen towel. Blend on high until smooth and strain salsa into a bowl using a wire strainer. Set aside.
  3. Preheat 2 tablespoons of olive oil to medium heat for 3 minutes. Pour in the strained salsa. Add the bouillon, cumin, oregano, pepper and salt to taste. Reduce to a simmer and cook for 10 minutes.
For the Green Salsa
  1. The instructions for the green salsa are exactly as the red salsa. See instructions for red salsa.
For the Tacos
  1. Preheat 1/2 cup of canola oil in a skillet at medium heat for 3-4 minutes. Divide the 12 tortillas in half. Wrap each stack in paper towels. Steam one pack at a time in the microwave for 1 minute.
  2. Carefully fill and roll steamed tortillas and secure with a toothpick at the seam. Shallow-fry the tacos just until soft, turning as needed. Transfer to a plate lined with paper towels as you cook them. Serve 3 tacos per plate and ladle generously with your choice of salsa. Garnish with queso fresco, crema, onions and avocado.

Chef Notes

Any cooked salsa that is tomato-based can be frozen. When ready to use, remove from freezer and heat at medium/low temperature. Cook until salsa becomes thick.

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