1 Russet Potato
1/4 tsp salt
Oil for frying
Peel your potato and rinse.
chop up into chunks and put in the food processor.
process until finely diced
heat on a plate in the microwave for 2 minutes 30 seconds.
add salt and mix in.
let cool for 10 minutes.
put potato on sushi mat and roll like you would with sushi rice, if you don't have a sushi mat just use plastic wrap.
wrap your potato log in plastic wrap and put in the freezer for 20 minutes to cool and firm up.
take out of plastic wrap and use the same piece of plastic wrap to cover the potato log and cut into 1 inch pieces with a wet sharp knife, the same way you would cut a sushi roll.
deep fry pieces in hot oil until golden brown and enjoy.
Shape like patties to make fast food style hash browns.
Fry up a bunch and freeze them, then cook them in the oven when ready to use.
if you don't want to use a microwave you might be able to experiment with cooking potato bits in the oven at 350 until they have a sticky feeling. (I have not tried this but it should work)
So here is the deal with this recipe. I love Mexican food, and one of the things I love most is the different simple delicious salsas you get from a Taqueria to put on your tacos and burritos. Usually they have a red and a green one. Its so authentic and unlike anything you can buy at the grocery store. Its so good I can drink the stuff plain. I have always wanted to learn how to make them myself, and after finding some different recipes that were close but not quite it, I have finally perfected it to the way I like it. I will be showing you how to make that reddish brown watery authentic Mexican salsa that you can find at a taqueria or taco stand in So Cal. This recipe is super easy to make with very few ingredients, delicious and super authentico. Now lets get started.
Taqueria Style Roasted Red Salsa Recipe
Makes about 2 cups
3 Medium Tomatillos
3 Garlic Cloves
2 Dried Guajillo Chilies
8 Chili de Arbol dried Peppers
Salt to taste
Put a little water in the bottom of sauce pan with tomatillos and steam with the lid on until tomatillos have changed color and are soft and fully cooked. Approximately 15 minutes.
Next Pour out the water from the pan and add ice water to tomatillos to cool them down for about 10 minutes.
While waiting for the tomatillos to cool down now you can toast your dried chilies. In a super hot cast iron pan lightly toast the chili de arbols. Constantly stirring the chili de arbols for about 30 second. Now set chilies aside. Next toast the guajillo chilies, except this time toast the crap out of them, maybe like 5 minuted per side. You want the guajillo chills to be super black. When done toasting set aside.
Now remove the stems from the chili de arbols, but leave in the seeds. Next remove the stems AND seeds from the 2 guajillo chilies.
Next roughly chop your raw garlic into smaller pieces.
Now put the raw garlic and broken toasted chilies into the blender with a little bit of water. Approximately 1/4 cup cold water.
Now blend a little bit just enough to sort of break down the garlic and chilies into smaller chunks.
Next add the cooled tomatillos and blend on low speed until everything is finely chopped.
Next pour out the salsa into a bowl, and add about 1 cup of water to the blender and blend to clean the blender. Next pour the dirty blender water into the rest of the salsa. Mix in water with a spoon and slowly add salt by adding little by little testing in-between. Once it is seasoned to your liking, thats it. Put in the fridge and grub it on everything.
Tags: authentic mexican salsa recipe, mexican salsa roja recipe, how to make authentic mexican salsa roja, taquera salsa, taqueria style salsa recipe