Best 2 Salsa Tatemada Norteña Fire Roasted Salsa Recipes

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Salsa tatemada norteña, also known as fire roasted salsa, is a traditional Mexican condiment that adds a smoky and flavorful kick to a variety of dishes. Made with charred tomatoes, onions, and peppers, this salsa is a staple ingredient in many Mexican and Mexican-inspired recipes. Whether you're looking to spice up your tacos, burritos, or simply add a zesty touch to your favorite snacks, salsa tatemada norteña is a versatile and delicious choice. In this article, we will guide you through the process of making this aromatic salsa, providing step-by-step instructions and highlighting the key ingredients and techniques that contribute to its distinct flavor.

Here are our top 2 tried and tested recipes!

SALSA TATEMADA NORTEñA (FIRE-ROASTED SALSA)



Salsa Tatemada Norteña (Fire-Roasted Salsa) image

Every region of Mexico has its way of making a chunky, fire-roasted salsa, with the classic tomato, onion and chile trio; it goes by tatemada, if charred, or martajada, if mashed. With only three ingredients, regional variations taste radically different based on the chile of choice, which becomes the soul of the salsa, defining its personality. In the Yucatan, the feisty habanero rules, but in Mexico's north (as well as Arizona and New Mexico), the king is Anaheim chile, whose crisp bite and mild, peppery taste embody this salsa tatemada norteña, a favorite for carne asada cookouts. The secret to making this salsa shine is to be generous with the salt; the charred juicy ingredients will appreciate it. Dip your chips in it, top your quesadillas with it or ladle it on sunny-side-up eggs sitting on refried beans for a northern style variation of huevos rancheros.

Provided by Pati Jinich

Categories     condiments, appetizer, side dish

Time 45m

Yield About 2 cups (6 servings)

Number Of Ingredients 4

1 pound ripe Roma tomatoes
1/2 pound whole, fresh Anaheim chiles (2 to 3 large chiles); see Note
1/4 peeled large white onion (about 3 ounces)
1 teaspoon kosher or sea salt, plus more to taste

Steps:

  • Start a charcoal or prepare a gas grill. Once hot, place the whole tomatoes, chiles and onion on the grill. Let the ingredients char for about 12 to 15 minutes, flipping every 3 to 4 minutes. Pull them off the grill once cooked: The tomatoes should be completely mushy, as their skins start to break and their juices start to come out. The chiles should be wilted, charred and wrinkled. The onion should be darkened and softened. (Alternatively, ingredients can be charred under the broiler on an aluminum foil-covered baking sheet, or directly on a preheated comal or a cast-iron pan set over medium heat.)
  • Place charred chiles in a plastic bag, and close the bag well. Let chiles steam and sweat for 5 to 10 minutes. As soon as they have cooled enough to handle, remove them from the bag, slip off their skins, make a slit down the side of each and remove their seeds and stems. You could rinse the chiles under a thin stream of water, to help remove the seeds, or rinse them off by dipping them into a bowl of water. (Don't remove or discard the skin, seeds or juices from the tomatoes and onion.)
  • Set the charred tomatoes, onion and cleaned chiles on a chopping board, and finely chop. Place in a bowl, add salt, and mash and mix with a fork. (Alternatively, ingredients can be mashed in a molcajete.) Taste for salt and add more, if needed.
  • Serve immediately, or cover and refrigerate for up to 5 days. The salsa can be eaten cold, though is best consumed lukewarm or hot. If desired, you can reheat it in a small saucepan until warmed.

CARNE ASADA LORENZA



Carne Asada Lorenza image

For centuries, Sonoran carne asada tacos have traditionally been assembled in flour tortillas. However, the corn tortilla, salted and crisped on the same grill that cooks and seasons the meat, has been added to the mix, creating a crunchy open taco called the Carne Asada Lorenza. Not only is it a sight to behold, but it has become such a favorite that it's starting to rival the flour tortilla taco. Once the corn tortilla is seasoned and grilled, it is slathered with refried beans, mounted with copious amounts of melty cheese, and placed back on the grill for the cheese to ooze all over. The taco base becomes a sumptuous bed for the carne asada. Finish it with fire-roasted salsa and guacamole, and you will see what the Lorenza hype is all about.

Provided by Pati Jinich

Categories     dinner, meat, tacos, main course

Time 45m

Yield 6 servings

Number Of Ingredients 10

1/4 large white onion, for cleaning the grill
Beef fat (cut from the meat, if fatty), tallow or vegetable oil, for greasing the grill
2 pounds chuck roll, sliced into 1/2-inch steaks
2 pounds top sirloin, sliced into 1/2-inch steaks
4 teaspoons kosher or sea salt (about 1 teaspoon per pound of meat), or to taste, plus more for salting tortillas
12 corn tortillas
Frijoles de Fiesta (Fiesta Refried Beans) (see recipe)
12 ounces asadero, quesadilla, Monterey Jack or Oaxaca cheese, grated (about 3 cups)
Salsa Tatemada Norteña (Fire-Roasted Salsa) (see recipe)
Chile Verde Guacamole (see recipe)

Steps:

  • Start a charcoal or gas grill, and get it very hot. For gas, set to high heat. For charcoal, grill is ready when coals are red but entirely covered with gray ash, and you can hold your hand about 5 to 6 inches above the coals for only about 4 to 5 seconds before it becomes too hot.
  • Clean and season the grill: Using a pair of tongs, rub a quarter of a white onion over it. Next, rub the beef fat over the grill to season it further. (Alternately, you can do this using tallow or vegetable oil.)
  • Working in batches if needed to avoid crowding, place the meat over the hot grill. Season the meat generously with salt on top right before throwing it on the grill, salt-side up. (Alternatively, sprinkle the salt on top of the meat once it's on the grill.)
  • Grill for 4 to 5 minutes, until the bottom has seared, deep grill marks have developed, and the meat juices have started rising and bubbling over the top. Flip to the second side and grill for another 3 to 4 minutes for medium. Remove the meat and place in a lidded dish or container. Cover the cooked meat while you grill the remainder. Allow the meat to rest for at least 5 minutes.
  • One by one, take out the pieces of meat and cut into about 1/2-inch dice, placing them back in the same lidded dish and covering until the meat has been chopped.
  • If using gas, reduce the heat of the grill to medium. Brush the corn tortillas with water and sprinkle or rub with salt to taste on both sides. Place on the grill - if using charcoal, place them over indirect heat - and let them toast for about 2 to 3 minutes per side, depending on how hot the grill is, until lightly browned and crisped on both sides.
  • Remove the crisp tortillas from the grill, slather each one with a couple tablespoons of refried beans on one side and cover the beans with 1/4 cup shredded cheese.
  • Place them back on the grill, cheese-side up, and cook until cheese has completely melted and corn tortillas have browned darker and crisped further, about 3 to 4 minutes. Remove from the grill, place on a platter, top with a generous amount of diced meat and bring to the table. Let your guests top with salsa and guacamole to their liking.

Tips:

  • Choose ripe, flavorful tomatoes for the best salsa. Roma tomatoes are a good option because they have fewer seeds and a thicker flesh.
  • Roast the tomatoes and peppers over high heat to get a smoky, charred flavor.
  • Use a food processor or blender to puree the salsa until it reaches your desired consistency.
  • Season the salsa with salt, pepper, and lime juice to taste.
  • Serve the salsa immediately or store it in the refrigerator for up to a week.

Conclusion:

Salsa Tatemada Norteña is a delicious and versatile salsa that can be used as a dip, condiment, or marinade. It is easy to make and can be tailored to your own taste preferences. Whether you like it mild, medium, or spicy, this salsa is sure to please. So next time you are looking for a quick and easy appetizer or side dish, give Salsa Tatemada Norteña a try.

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