I love tacos: first time making Salsa Verde

[Michael Richards]

Made some grilled chicken tacos, nothing too fancy here.




But, it was the first time I made Salsa Verde. I followed this recipe.



I only used one jalapeno, but I will double that next time. I had mixed feelings about this, I don't think it was as good as many Salsa Verdes I have gotten at Mexican restaurants, but I could not stop eating it, so... If anyone has a recipe the love, let me know, I am open...
Anyways taco made.


Salsa Verde was even better on the taco ( both top and bottom of the taco got some). But the best part was watching my niece eat the whole meal up, wearing as much as she ate.

 

[Greg in Utah]

Put a dry skillet over the coals next time and dry roast the tomatillos, onions, garlic and jalapeños. A little char is good.

Try some Cojtija cheese as well.

 

[Bruno]

You’re cooking some great stuff, keep it up!!

 

[RJ Humphrey]

You can also fire roast tomatillos, onions, garlic and jalapeños directly on the grill grate.

I agree with Greg on the Cotija cheese.

 

[ChuckO]

Excellent cook Michael, if the daughter is happy, that's a bullseye

 

[Rich G]

Great looking tacos and salsa, Michael. This time, you made something I have on my "next up" list! I was planning on using THIS RECIPE for a roasted salsa verde......

Your niece is a cutie!

R

 

[Ryan Burke]

I use the same ingredients for the salsa but I roast everything first then put it all in the blender.

 

[Joan]

Thanks for the recipe Michael, and YES your niece is just so adorable. (for her)

 

[Michael Richards]

Thanks everyone, you all have me believing I have the right ingredients I just need to change up the cooking process some. I am already looking forward to the next time I attempted Salsa Verde.

 

[Bob Bailey]

Made some grilled chicken tacos, nothing too fancy here.
View attachment 33525

View attachment 33526

But, it was the first time I made Salsa Verde. I followed this recipe.
View attachment 33527
View attachment 33528

I only used one jalapeno, but I will double that next time. I had mixed feelings about this, I don't think it was as good as many Salsa Verdes I have gotten at Mexican restaurants, but I could not stop eating it, so... If anyone has a recipe the love, let me know, I am open...
Anyways taco made.
View attachment 33530

Salsa Verde was even better on the taco ( both top and bottom of the taco got some). But the best part was watching my niece eat the whole meal up, wearing as much as she ate.
View attachment 33531

Looks great ! Almost got me talked into growing tomatillos again.

 

[Darryl - swazies]

Check my first time salsa Verde thread, veggies right over the coals.
Nice and charred, the remove seeds and scrap off char as you would seem it be fit.
I usually remove about half the char and depending on what peppers I use not too many of the seeds.
Looks good and looks like everyone liked dinner....that's the goal.

Case’s taco bowl, flank steak, fresh everything greatness....

Hoping for greatness, win or fail here we go. Using Case’s recent taco bowl thread recipe, making taco’s the way we like them. Marinating for about 6 hours is a 1 pound flank steak. Marinate is tequila, olive oil, water, cumin, fresh cut garlic, salt, pepper, and a bunch of Worcestershire...

tvwbb.com

 

[DuaneMac]

Thanks everyone, you all have me believing I have the right ingredients I just need to change up the cooking process some. I am already looking forward to the next time I attempted Salsa Verde.

Good job! As others have said, charring the tomatillos and peppers really take it to the next level. I love using Hatch Chile peppers when I make it. I can only get them locally for a couple of weeks in early September so I stock up for the year then roast and freeze them.

 

[Mark Foreman]

A great substitute for Hatch chiles that I use is 1 jalapeño for every 3 to 4 Anaheim chiles. Learned that when in Albuquerque.