Salsa de Aguacate (Avocado Salsa)

Today I am cooking “Beef Birria” at home, it has been raining all afternoon and the hubby and I fancied something cosy and warm, so I remembered this very nice recipe for a birria, so I thought to have our birria with homemade tortillas, then we would make these delicious tacos and spread this lovely spicy avocado salsa on top!!

My dad was the king of the salsas in my family, when I was a child, we would always have a fresh made spicy salsa on the table in time for lunch. So I hope you like this quick and easy recipe.

Serves 4

Prep 5 min


  • 2 ripe avocados
  • 1/2 peeled onion
  • 2 fresh jalapeños
  • 100 gr fresh coriander
  • Juice of 1 lime
  • 4 tbs water
  • Salt to taste
  • Pinch pepper


Place all the ingredients in a blender.

Add the water and blend until getting a smooth consistency.

Serve and eat immediately to avoid the salsa turning dark.

Have it with some birria tacos, get the recipe to make Beef Birria click HERE



Salsa de Chile Puya (Puya Chilli Salsa)

Puya is a chilli similar to guajillo, but a bit more spicy. I would say that is a combination of guajillo and arbol chilli, in fact, a lot people get confused between these two, as Puya looks very similar to arbol chilli, but Puya is a bit thicker than arbol. Puya or Pulla, as some people call it, has more fruity and intense flavour than guajillo.

It goes very well with chicken, pork or beef. It is a good chilli to make salsas.
This recipe was given to me by my sister Sonia, who kindly share it with me, she told me that is a salsa from Acapulco, Guerrero, it was given to her by her sister-in-law. My sister Sonia is an excellent cook just like my other siblings. The ingredients are very simple and similar to other salsas, but you use oil to fry it. The combination of the ingredients with the oil make a more silky salsa.

Makes around 150 ml Puya salsa

Prep 10 min

Cook 15 min


  • 5 dried, clean and deseeded Puya chillis.
  • 2 medium tomatoes cut in chunks
  • 1/2 white onion cut in chunks
  • 1 medium garlic clove peeled
  • 1/2 cup vegetable oil
  • Salt to taste


Put the chillies on a hot frying pan to toast for 3 min making sure to turn them around to avoid burning them.

Then put the chillies, onion, tomatoes and garlic in a blender and blend very well, in the meantime, heat the oil, with low heat, in the same frying pan where you toasted the chillies and add the salsa you just blended. Add salt to taste and cook for 15 min.

Have it with your breakfast, tacos or any other Mexican dish!


  • If you can’t find Puya chillies in the UK, you can use arbol chillies, which are widely available in the Mexican online shops.



Salsa de Molcajete (Molcajete Salsa)

The Molcajete is one of the most iconic Mexican kitchen utensils of all times. It has been used for thousands of years since the Aztecs and Mayans. It is the Mexican version of pestle  and mortar. It is used mainly to make salsas, but people give it different uses. It is such an icon in the Mexican kitchens because it gives food a unique flavour. Continue reading “Salsa de Molcajete (Molcajete Salsa)”