A taco would not be a taco without a good spicy salsa and this charred tomatillo salsa is the best! Continue reading “Salsa de Tomatillo Tatemada (Charred Tomatillo Salsa)”
A taco would not be a taco without a good spicy salsa and this charred tomatillo salsa is the best! Continue reading “Salsa de Tomatillo Tatemada (Charred Tomatillo Salsa)” →
Breakfasts in Mexico are wonderful. We love sitting at the table and enjoy our fresh made eggs, done in different ways, eating tortillas, drinking coffee and finish with a delicious Pan Dulce!
Have you find yourself in the morning trying to cook something yummy for breakfast but your brain still in sleep mode that you can’t think out straight? Well, that happens to me a lot, so for those type of mornings I have this delicious brekky.
A tostada, which is a corn tortilla bake in the oven until harden, topped with some refried beans, fried egg and lots, I mean, lots of spicy salsa! Sounds good, right?! Well it is very good. Continue reading “Tostada de Frijol con Huevo (Beans & Egg Tostada)” →
There are many types of spicy salsas in Mexico, we obsess with chillies that we seem to have a big imagination to create a new salsa every day. I have to confess that I am one of those people and I love spicy salsas and my favourite is this salsa with morita chillies. Continue reading “Salsa Macha (Morita Chilli Oil 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
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!