Fried Beef Salsa

This intense, rustic salsa captures the bold flavors of Northern Mexican cuisine. Unlike milder blended salsas, this recipe relies on quick-frying dried arbol chilies to release their smoky heat, combined with the deep sweetness of pan-roasted Roma tomatoes and garlic. The result is a direct, uncomplicated flavor profile that packs a serious punch. It is an excellent condiment for cutting through the richness of grilled meats, quesadillas, or heavy stews. While the heat level is significant, the toasted cumin and oregano provide a fragrant backbone that balances the fire. Perfect for those who appreciate a truly robust, homemade dip that transforms simple dishes into something memorable.

Cooking Method: Frying, Grilling, Roasting

Cuisine: Mexican

Courses: Sauces & Condiments

Difficulty: Intermediate

Servings: 1

Calories: 402.8

Dietary: Gluten-free, Vegan, Vegetarian

Description

This intense, rustic salsa captures the bold flavors of Northern Mexican cuisine. Unlike milder blended salsas, this recipe relies on quick-frying dried arbol chilies to release their smoky heat, combined with the deep sweetness of pan-roasted Roma tomatoes and garlic. The result is a direct, uncomplicated flavor profile that packs a serious punch. It is an excellent condiment for cutting through the richness of grilled meats, quesadillas, or heavy stews. While the heat level is significant, the toasted cumin and oregano provide a fragrant backbone that balances the fire. Perfect for those who appreciate a truly robust, homemade dip that transforms simple dishes into something memorable.

Ingredients

1/4 cup Corn oil
12 arbol Chilies -- with seeds
2 Roma (plum) tomatoes
6 medium Cloves garlic
3/4 cup Water
1/4 teaspoon Mexican oregano -- toasted
1/4 teaspoon Kosher salt
1/4 teaspoon Cumin -- toasted and ground

Directions

1
Pan roast tomatoes in a dry skillet over medium-high heat until blistered, deeply browned, and soft, turning occasionally.
2
Pan roast garlic cloves in the same skillet until brown and soft, then remove and peel while still warm.
3
Heat the corn oil in a medium-sized skillet over medium-high heat until hot but not smoking.
4
Fry the arbol chilies, 1 or 2 at a time, until puffed and brown, about 10 seconds per batch. Do not burn or they will taste bitter.
5
Shake off excess oil from the fried chilies and transfer them to a blender.
6
Add 2 tablespoons of the chile-frying oil, the roasted tomatoes, peeled garlic, and water to the blender.
7
Blend until the mixture is completely smooth.
8
Add the toasted oregano, salt, and ground cumin to the blender and blend again briefly to combine.

Nutrition Facts

Servings 1

Amount Per Serving
Calories 402.8kcal

% Daily Value *
Total Fat 16.0g25%
Saturated Fat 2.1g11%
Cholesterol 0.0mg0%
Sodium 1249.5mg53%
Total Carbohydrate 59.8g20%
Dietary Fiber 4.0g16%
Sugars 1.8g
Protein 11.6g24%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: arbol, chilies, fried, garlic, hot, mexican, northern, oregano, roasted, salsa, spicy, tomatoes, vegan

Read it online: https://www.chefs-mate.com/recipe/fried-beef-salsa/