And because I love you all, here is the recipe:
Blender Salsa Recipe
This was taught to me by a Mexican exchange student who said that it was his family’s daily salsa. No need to measure. Everything is too taste.
Ingredients:
Handful of Cilantro
3-5 ripe tomatoes
Jalapeno/Serrano/Habanero pepper
Lime/Lemon juice
Garlic
Salt &Pepper
Method:
Throw all of the above into a blender/food processor/nutria bullet/food mill and crank till mixed to your desired consistency. Taste. Adjust. Blend. Repeat as necessary to make your perfect salsa. I don’t use onions but you could. I line mine really well pureed but you don’t have to. Pour into a glass jar and stick in the fridge. Keeps for a good week. Will lose heat. If you miss it, add Sriracha.
Taco filling My Way
This is something I have evolved over time and this is how I prefer my taco filling but adjust yours to taste. This particular batch is vegan but doesn't have to be.
Ingredients:
1.5 pounds Meat or meat substitute of choice *
Garlic
½ Bag of frozen corn
1 can beans of choice, drained
Taco seasoning (or a mix of cumin, coriander, chipotle chile powder, garlic, oregano, salt, and pepper)
Blender Salsa (or salsa of choice)
Method:
Brown your meat of choice in a little oil. Add garlic to taste. Add corn and beans, I prefer black beans. Sprinkle with taco seasoning or your favorite substitute and add salsa. I like the salsa in the taco mix itself because it adds a nice flavor and keeps the meat moist. I generally end up using anywhere from a half cut to a cup of salsa for this amount, it should be moist but not wet.
To Serve:
I generally make this buffet style. I put out all the fixings; cheese, avocado, cilantro, salad greens, fresh tomatoes, more salsa, and warm tortillas and let people serve themselves. This works great at parties. It’s very little work for a biiiiig payoff.
Oooooor this can be use for meal prepping. This makes a BIG batch. You can serve this mixed up with rice and extra salsa, or over salad greens for a taco salad. Or even rolled up in an enchilada and baked. Or just freeze half.
*Ok…so truth time, while this is great with beef and all…I love this even better with meatless crumbles even though I am only a vegetarian part of the year, I find this tastes so much better with vegan crumbles because they absorb all the flavors sooooo much better. The really soak up the salsa and taco seasoning and retain them much better than regular beef. Seriously. Try it. My favorite are made by Quorn. Afrinkingmazing!
