salsaology recipes

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  1. Salmon Tacos with Pineapple

    Salmon Tacos with Pineapple

    Salmon Tacos with Pineapple

    This recipe takes inspiration from the traditional Tacos al Pastor by infusing the same roasted chile flavors from our Ancho Chile & Tamaind Sauce and adding caramelized pineapple slices for a sweet juicy component.  The only difference is, you don’t need to marinade the salmon for very long, 15 minutes is all you need to infuse all the explosive flavors you love from SALSAOLOGY.  Buen Provecho!

    ingredients

    • 1.5 pound Salmon Fillet, with or without skin
    • Salt
    • ½ cup SALSAOLOGY Ancho Chile & Tamarind Sauce + more for garnishing
    • 1 tablespoon Olive Oil
    • 1 cup Pineapple, cut into thin slices
    • ½ Red Onion, thinly sliced
    • 1 bunch Cilantro, washed and roughly chopped
    • 10-12 Corn Tortillas, warmed

    method

    1. Placing fish in a glass container or a baking sheet, season salmon fillet with salt and use the ½ cup of SALSAOLOGY Ancho Chile & Tamarind Sauce to rub onto both sides of fish. Transfer fish to refrigerator and allow to marinade for at least 15 minutes.
    2. In the meantime, heat 1 tablespoon of olive oil in an iron skillet or large sauté pan over medium high heat. Add pineapple slices and sauté until pineapple slightly caramelizes and turns golden brown along the edges, approximately 4 minutes. Place cooked pineapple in a small bowl. Toss and combine with onion slices and chopped cilantro. Season pineapple salad with salt to taste and set bowl aside.
    3. Return skillet to heat. Place salmon with skin side down first in the skillet and allow to cook for 3 minutes, flip and cook for another 3 minutes. Transfer fillet to cutting board and with a fork break pieces of salmon off to fill warm tortillas. Dollop some extra Ancho Chile & Tamarind Sauce over the fish and top with pineapple salad garnish. Enjoy!

    info

    Serves 10-12 tacos

     

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  2. Tacos al Pastor

    Tacos al Pastor

    Tacos al Pastor

    Tacos al Pastor (Spanish for shepherd style tacos) are one of the most popular taco variations throughout Mexico, which are just as wildly popular here in the states. These juicy pork filled tacos are testament of Middle Eastern immigration into Mexico at the turn of the 20th century.

    An adaptation of the shawarma, this Mexican classic street food likens the Arabic wrap; but, instead of lamb rotisserie shaved onto pita bread, a tortilla is filled by shaving pork that has slowly been cooked on a vertical spit. Al pastor meat is recognized by its tender, succulent and flavorful reddish pork morsels that result from a marinade blend made of chiles, spices and pineapple. Our recipe simplifies the marinade and does not require the vertical spit. Proclaimed to be the best taco, you too will concur with just one bite!

    ingredients

    • 1 c. SALSAOLOGY Ancho Chile & Tamarind Sauce
    • 2 lbs. Pork Shoulder, Picnic or Boston Butt
    • 1/2 c. Pineapple Chunks, canned in its own juice
    • 3 tbsp. Apple Cider Vinegar
    • 1 tbsp. Achiote Paste*, optional
    • Corn Tortillas
    • 1 c. Onion, chopped
    • 1/2 c. Cilantro, chopped
    • Lime Wedges
    • Your Favorite Tomatillo Salsa

    method

    1. Place SALSAOLOGY sauce, pineapple, apple cider vinegar and achiote paste in a blender cup and blend for a minute or until pineapple chunks have been thoroughly pureed with sauce. Set aside.
    2. Cut pork into 1 inch chunks, and place in a large Ziploc bag. Empty sauce marinade into bag and zip seal. Make sure marinade covers meat entirely. Refrigerate for 3-4 hours minimally. Ideally, refrigerate overnight.
    3. Heat a large skillet over medium to high heat. Season meat with salt and pork. Working in batches, cook meat. Add sauce marinade with brush while cooking, constantly turning meat, allowing it to cook through and get caramelized. About 15 minutes. Place in bowl and repeat cooking remainder of meat.
    4. Chop cooked pork into smaller pieces. And set aside in serving bowl.
    5. Warm tortillas.
    6. Place al pastor meat on a tortilla. Garnish with onion and cilantro and top with taco salsa.

    info

    Serves 6

    *Achiote paste is a condiment made from annatto seeds and other spices. While it provides a subtle musky flavor, its main purpose in this recipe is to provide a vibrant red color to the meat. Therefore, it is an optional ingredient for this recipe. You can find the paste packages in most Latin markets.

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  3. Cauliflower Tacos with Feta Cream

    Cauliflower Tacos

    Cauliflower Tacos with Feta Cream

    Combining the earthy and zesty flavors of our Chile Negro & Hibiscus Sauce with roasted cauliflower is a naturally balanced combination. Not to mention that the nutty texture of the sauce helps to create a light crispy texture on the cauliflower for extara bite. Don’t limit the cauliflower to a taco filling; use on its own as a side dish or add to a hearty quinoa bowl. Buen Provecho!

    ingredients

    • 1 Cauliflower Head – cut into small florets
    • 2 tablespoons Olive Oil
    • Salt & Pepper
    • ½ cup SALSAOLOGY Chile Negro & Hibiscus Sauce
    • 8 Corn Tortillas, warmed

    For Feta Crema:

    • 1 cup Feta Cheese – crumbled
    • 1 cup Mexican style Crema, Sour Cream, or Plain Greek Yogurt

    Garnishes:

    • 1 cup Red Cabbage, thinly sliced
    • 1 bunch Cilantro, washed and roughly chopped
    • Avocado Slices

    method

    1. Preheat oven to 425°F or the high roast setting. In a bowl, combine the cauliflower florets with olive oil and season to taste with salt and pepper. Add SALSAOLOGY Chile Negro & Hibiscus Sauce to cauliflower bowl and combine to coat the florets well.  Transfer cauliflower to baking sheet and roast in oven until cooked through, for approximately 20-30 minutes.
    2. Meanwhile make Feta Crema. In a small bowl combine crema with crumbled feta cheese and whisk together. Set bowl aside and keep leftover cheese for extra garnish, if desired.
    3. Once cauliflower is cooked, transfer back to bowl.  Assemble tacos by placing cauliflower in center of warm tortilla, top with cabbage, cilantro, avocado and a drizzle of feta crema.

    info

    Serves 6 – 8 tacos

     

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  4. Roasted Vegetable Tacos

    VegTaco2

    Roasted Vegetable Tacos

    When it comes to tacos, roasted vegetables are a great alternative to meat.

    method

    1. Preheat oven to 375°F. Place the carrots, Brussels sprouts and potatoes in a medium bowl and toss to coat vegetables with olive oil, salt and pepper to taste. Remove Brussels sprouts and place on a sheet tray, spaced apart in a single layer.
    2. Add 1-2 tablespoons of SALSAOLOGY Ancho Chile & Tamarind Sauce to carrots and potatoes and mix thoroughly to coat. Transfer to the sheet tray, spaced apart in a single layer.
    3. Roast vegetables until fork tender, approximately 15-20 minutes. Remove sheet tray from oven and allow to cool slightly.
    4. To assemble tacos, warm up tortillas and fill with roasted veggies, red cabbage, queso fresco and an extra drizzle of SALSAOLOGY Ancho Chile & Tamarind Sauce.

     

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  5. Steak Tacos

    Steak Tacos

    Steak Tacos

    A seared steak taco is always so satisfying. But using SALSAOLOGY Ancho Chile & Tamarind Sauce lends the smoky and vibrant flavors that will make you keep coming back for more. Using the Ancho Chile & Tamarind Sauce to marinade the steak, flavor the black bean puree and for garnish; helps to intensify all those explosive flavors we love from this sauce.  As an added option, we love to make a quick avocado salsa because the cool and creamy texture rounds out every bite. But if you are short on time, a few slices of avocado will be just as delicious! 

    ingredients

    method

    1. Place steaks in a large baking dish and pour ½ cup of SALSAOLOGY Ancho Chile & Tamarind Sauce over the meat, turning to coat evenly. Cover and refrigerate for at least 1 hour or preferably overnight.
    2. To make black bean puree, place black beans and 2 tablespoons of SALSAOLOGY Ancho Chile & Tamarind Sauce in a blender and puree until you get a smooth but thick consistency. Adjust seasoning with salt if necessary. Heat 1 teaspoon of olive oil in a saucepan and add bean puree, cook for 3 minutes over medium low heat stirring often until heated through. Remove from heat and set aside.
    3. For Avocado Salsa, first blend tomatillos with onion, garlic, and cilantro. Stop blender and add 1 to 2 avocados (amount of avocado depend on the size of the avocados and your consistency preference). You are looking for a smooth almost creamy salsa. Add salt to taste and pour into bowl and reserve.
    4. Preheat your grill to a medium high or preheat an iron skillet over medium high heat. Remove steaks from marinade and season with salt and pepper to taste. Grill the steaks for about 5-6 minutes on each side, turning once. Remove from heat and transfer to a cutting board, allow meat to rest for at least 10 minutes. Slice steaks into strips and set aside.
    5. To assemble tacos, warm up corn tortillas and spread a layer of black bean puree on tortilla. Arrange steak strips and top with a spoonful of avocado salsa, a handful of red cabbage and garnish with radish rounds. Drizzle additional SALSAOLOGY Ancho Chile & Tamarind Sauce over tacos for added flavor. Repeat until full or you run out of ingredients.

    Number of servings (yield): 8-12 tacos

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