Recipe: Traditional Tacos with Salsa Roja and Salsa Verde

TRADITIONAL TACOS



2 cups Salsa Roja (recipe follows)
2 cups cooked diced chicken (or cooked shredded beef or pork)
12 to 16 corn tortillas
3 to 4 tablespoons Mazola Corn Oil
FOR SERVING:
Salsa Roja and Salsa Verde (recipes follow)
Sour cream

Place Salsa Roja in a large saucepan over medium heat; simmer gently until very thick (almost dry), about 8 to 10 minutes. Add the chicken, beef or pork to Salsa Roja; mix well and set aside.

Warm tortillas in a pan or in microwave. Place 1 tablespoon of salsa-meat mixture in each tortilla and roll up tightly. Secure taco with toothpick if needed.

Heat 3 to 4 tablespoons oil in a frying pan over medium heat. Fry tacos, turning until tortillas are crispy and browned. Remove toothpicks and keep warm.

Serve topped with additional Salsa Roja, Salsa Verde and sour cream.

SALSA ROJA

1 pound ripe tomatoes
1 Serrano pepper
2 cloves garlic
1 teaspoon salt
1 tablespoon Mazola Corn Oil

Cook tomatoes, Serrano pepper and peeled garlic in boiling water for 15 minutes; drain. (Or roast tomatoes, unpeeled garlic and pepper on an ungreased griddle over medium-high heat until charred.)

Blend all salsa ingredients in blender with salt until smooth.

Heat oil in a large saucepan over medium heat; add blended Salsa Roja. Simmer 5 minutes or until mixture thickens.

SALSA VERDE

1 pound green tomatillos, (husks removed and rinsed)
1 Serrano pepper, (seeds and veins removed)
2 garlic cloves
1 teaspoon salt
1 tablespoon Mazola Corn Oil
1/4 cup chopped onion (optional)
2 tablespoons chopped fresh cilantro (optional)

Combine tomatillos, Serrano pepper and peeled garlic and cook in water for 15 minutes; drain. (Or, roast on an ungreased griddle until charred.)

Blend tomatillos, garlic, Serrano pepper and salt in a blender until smooth.

Heat oil in a saucepan until hot but not smoking; add the blended mixture. Simmer at least 5 minutes or until mixture thickens. If desired, add onion and cilantro after sauce has been cooked.

Makes 15 to 16 tacos
Source: Mazola Oil, ACH Food Companies, Inc.