Salsa a la Diabla
This sauce is one of the favorites in the Mexico City. Its deep red color makes it very striking, besides being very tasty; It is required to accompany a sauce tacos al pastor This is the one that is always next to taquero Slicing meat to make tacos.; It is a secret recipe, which Mexicans seek not to share. All fans of tacos know that the success of a taco is in the sauce. Chili de Arbol sauce is made by many companies produce commercially under the name "taquera sauce" but its not the same as home made.
- 5 seedless and stemless chile de arbol
- 2 large guajillo chile roasted without stems, seeded and deveined
- 6 large garlic cloves peeled
- 2 teaspoon salt
- 2 small white onions coarsely chopped
- 1 cup corn oil
- soak guajillo chiles in water for 10 minutes to hydrate, then remove stem and seeds. Place in blender with garlic and onions.
- Fry chiles de Arbol until they are dark brown and almost burned. Remove from heat and drain most but not all the oil. (The oil can be used as a seasoning by itself)
- Add fried chiles to blender and blend until smooth.
Blend and taste before you add too many chile's de arbol.
Tried this recipe?Let us know how it was!