Salsa a la Diabla (Hot)



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.
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Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Course Dressing
Cuisine Mexican
Servings 8 servings



  • 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.
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