Dos tipos de salsa súper rica

There's nothing quite like gathering around a sizzling plate of carne asada, but let's be honest, it's the salsas that truly make the meal unforgettable! I've spent years perfecting my two absolute favorite salsas that take any carne asada from great to legendary. Whenever I make these, my family and friends always say, 'You know the carne asada will be good when there are two types of salsas!' And they're right, especially when one is made with that special touch only a molcajete can provide. First up, my vibrant and tangy Salsa Verde for Carne Asada. This isn't just any green salsa; it's bursting with fresh flavors that cut through the richness of grilled meat perfectly. Here’s how I make it: Ingredients: 1 lb tomatillos, husked and rinsed 1-2 jalapeños or serrano peppers (adjust to your spice preference), stemmed ¼ white onion, roughly chopped 2 cloves garlic ½ bunch fresh cilantro Salt to taste A splash of water (optional) My Method: Roast: I usually start by roasting the tomatillos, jalapeños/serranos, onion, and garlic on a comal or baking sheet until softened and slightly charred. This brings out their sweetness and adds depth. If I'm in a hurry, I'll boil them, but roasting is truly superior! Blend: Once cooled, I toss everything into my blender (or food processor). If you have a molcajete, feel free to crush the garlic and peppers first for an amazing texture! Season: Blend until smooth or to your desired consistency. Add salt to taste. Sometimes, I add a tiny bit of water if it's too thick. This salsa verde is fantastic fresh, but also great simmered for a few minutes to meld the flavors. Next, we have my smoky and robust Salsa Roja Tatemada, which translates to 'roasted red salsa.' This one is a labor of love, but oh-so-worth it, especially when I get to use my molcajete. The depth of flavor from the roasted ingredients is unmatched. Ingredients: 3-4 Roma tomatoes 2-3 dried guajillo chiles, stemmed and deseeded 1-2 chiles de árbol (optional, for extra heat) ¼ white onion, roughly chopped 2 cloves garlic A pinch of cumin Salt to taste A little water or chicken broth My Method: Roast & Rehydrate: I roast the Roma tomatoes, onion, and garlic until soft and charred. Meanwhile, I rehydrate the guajillo and chile de árbol by simmering them in hot water for about 10-15 minutes until soft. This is key for their flavor and texture. Molcajete Magic (or Blend): This is where the molcajete shines! I start by grinding the rehydrated chiles, garlic, and cumin in the molcajete until a paste forms. Then, I gradually add the roasted tomatoes and onion, crushing them until I get a rustic, chunky salsa. If you don't have a molcajete, a blender works too – just pulse for a chunkier texture. Simmer & Season: I often transfer this salsa to a small pot with a tiny bit of oil and simmer it for about 10-15 minutes, adding a splash of water or broth if needed. This really brings out the flavors. Season with salt to perfection. This salsa roja is incredible with any cut of carne asada. Using a molcajete isn't just for show; it genuinely makes a difference! The porous volcanic rock grinds ingredients, releasing essential oils and creating a unique texture that a blender simply can't replicate. It adds an authentic, earthy depth to your salsas, especially the salsa roja. Whether you're making tacos, mulitas, or just serving a platter of grilled steak, these two salsas – the bright salsa verde and the deep salsa roja – are essential. They complement each other beautifully, offering a spectrum of flavors that will make your carne asada feast truly special. Trust me, once you try these homemade versions, you'll never go back to store-bought!