Baja Beach Tacos With Tequila Lime Salsa Recipes

TOMATILLO TEQUILA SALSA

Steps:

• Preheat the broiler. Toss the tomatillos, poblanos and scallions on a rimmed baking sheet with a drizzle of oil and sprinkle with salt and pepper. Broil until well charred, flipping once, about 5 minutes per side. When cool enough to handle, remove the skins from the poblanos.
• Put the charred vegetables in the bowl of a food processor along with the tequila, chili powder, lime juice, 1/2 teaspoon salt and a pinch of pepper. Pulse until well mixed but still slightly chunky. Transfer to a medium bowl. Season with salt and pepper. Refrigerate until chilled, at least 1 hour or overnight. Serve with tortilla chips.
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TEQUILA SALSA

Steps:

• In a 2-quart saucepot, heat the olive oil. Saute the onion and garlic for 2 minutes or until translucent. Add the tomatoes and dried chiles. Continue to saute for 2 minutes. Add the bread and water, stir in well. Cook the mixture for 12 to 15 minutes, or until the chiles are soft and cooked.
• Add the cooked mixture to a blender and blend until smooth. Pour through a strainer to catch any large pieces and seeds. Return the strained salsa to the saucepot and add the tequila. On low-medium heat, bring the sauce to a simmer for 2 minutes. Season with salt and pepper and serve warm.