But there is something even more important: chili. We couldn't understand their sauces without this hot pepper. Chili peppers are the soul of Mexican gastronomy and its mojes. Fresh, dried or smoked; with or without seed and with or without vein; roasted, roasted, fried, boiled or natural; it doesn't matter how, but the chili will always be there, usually accompanied by tomato (red tomato) or tomatillo (green tomato), onion, garlic and coriander. Other basic ingredients for the preparation of many of the most important Mexican sauces are nuts, citrus juice, avocado or vinegar.
As the writer José Fuentes Mares once said:
“Magic filter that adds excellence to almost everything that nature provides in its original state, the sauce is so effective that it elevates the category of the good, corrects the insignificance of the mediocre and hides the vulgarity of the bad. Those who do not eat simply to relieve the obligation to nourish themselves, know that the sauce contains the most beautiful mysteries of the religion they profess. "
Mexican sauce or classic pico de gallo:
Halfway between sauce and salad, since it is prepared with diced red tomatoes, onion, serrano pepper and chopped coriander, all raw and very fresh. With a little bit of salt and lemon to give it a more complete flavor. Also known as flag sauce because it contains the three colors of the flag of Mexico.
Green sauce and red sauce
Two very basic sauces, probably the most basic of all. So present in the lives of Mexicans that they have divided the nation. One with green tomato and chili and the other with red tomato and chili. Spicy, fresh, acidic and with a slight sweet note.
Probably the most famous of the Mexican sauces in Spain. I'm sick of wanting to make guacamole and not find a single ripe avocado in supermarkets, what an unpleasant situation! Tip: skip the blender, mash manually! This will tone the arm and, incidentally, get a superior texture and flavor. By the way, if you don't put green chile (jalapeño or serrano) in it, you're not making 100% Mexican guacamole.
Habanero chili sauce
One of the spiciest among Mexican sauces, made with rich habanero peppers. To enchilarte very strong.
Made with dehydrated fruit, chili, sugar, salt, and vinegar with a sweet, sour and spicy flavor. In Mexico, you can find it liquid, powder or solid, in the form of candies. As a sauce, it is consumed mainly with fruits and cocktails. The roots of the chamoy sauce are said to be found in Japanese umeboshi.
The first time you try it, you ask yourself a lot of questions as its strange and surprising flavor floods you. And it is that his taste is unique, one of those that remain in the memory. Take from the chili with which it is made, the chipotle, a markedly smoky, spicy flavor with a certain sweetness.
Quoting Oscarito Desamparado: "His name is not because you get horns or tail, but because you will wear a red that not even the grasshopper in its best days!". Its most popular combination is shrimp, but also other seafood, fish, and quesadillas.
Like chipotle, chile morita is a type of dry and (very often) smoked jalapeño, a quality that is reflected in the flavor of the sauce. Although it is very versatile, it goes especially well with roast beef and pork in general.
Famous for being the sauce that accompanies one of the best breakfasts in Mexico (and the world): Huevos Rancheros. With red tomatoes that provide freshness, chili, onion, garlic, salt and olive oil.
Mexican sauces: molcajete
This is the name given to the sauces made with ingredients crushed and mashed in molcajete, a traditional mortar made with basalt stone. It is said that the best sauces in the country are made in this utensil, just as they were made in pre-Hispanic times. The ingredients bind together perfectly, achieving well-mixed, deeper and fuller flavors, and a thick texture.
Group of sauces where an alcoholic beverage is used as a liquid. A classic is the sauce drunk with pulque, a typical Mexican drink made from agave. It is usually combined with meat, especially in tacos, roasted meat and barbecue. Although it varies from one to another, it is not particularly spicy and has a robust flavor, with a special touch conferred by the alcohol.
The most complex sauce of all the sauces named in this article, originally from the Puebla region. It requires a long list of ingredients and its preparation is not an easy task. You will probably know it as "that chocolate sauce" with a deep, sweet, salty, spicy, fruity, spicy flavor, with a bitter hue and much more. Banner of the roots and cuisine of Mexico, but also a meeting of other cultures. Entire books could be written about this unique delicacy in the world.
I'm going to give you the recipe of the ones I usually make, the red and green and the pico de gallo, they are quick and easy to make.
Red Sauce Recipe
3 arbol chili peppers
1 spring onion
1 clove garlic
2 pear tomatoes
For the red sauce, chop the tomatoes, chives and garlic and put them on a baking sheet. Add the chilies and pour a splash of olive oil. Grill until golden brown, about 10-15 minutes.
Shred everything. Season with salt and serve the red sauce.
Mexican Green Sauce Recipe
3 green serrano peppers
1 jalapeno pepper
1 can of green tomatoes
1 spring onion
1 clove garlic
For the green sauce, chop the chives, garlic and jalapeño pepper and put them on a baking sheet. Add the green chilies without the tail and the drained green tomatoes. Pour in a splash of olive oil. Grill until golden brown, about 10-15 minutes.
Blend all the ingredients. Season with salt and serve the green sauce.
Pico de Gallo Recipe
1 spring onion
For the pico de gallo, cut the tomatoes into even small cubes. Finely chop the chives and cilantro. Mix everything in a bowl (tomato and chives in a similar amount and a third of coriander). Pour in some club soda and a splash of vinegar. Add salt and that's it. Vinegar, lime or lemon can be used according to the taste of each person.
• Six wheat or corn tortillas
• Three hundred and fifty kilograms of minced meat, it can be veal or chicken
• Four cloves of garlic
• Five hundred grams of tomatoes
• Salt to the taste of the client.
• Pepper to taste of the client
• Grated cheese to taste
• A small chopped spring onion
• A jalapeño, you can also use a green pepper or "chili"
• Two medium tomatoes
• A few coriander leaves
• Half a lime or half a lemon
1.- The first thing that must be done to be able to prepare the Mexican tacos is to be able to chop the garlic and start cooking them over a very low heat for a minute, avoiding that it takes a color as such. Then you must add half a kilo of tomatoes that are previously peeled and chopped, at this time you can increase the power of the fire. Salt and pepper should be added to suit each person.
2.- After this, you must wait for it to cook for a while so that the tomato releases the water and it evaporates so that it can be tart for a while. After it is evaporated, it should be left to cook over low heat, pending constant stirring for about five more minutes to ensure that it has a good flavor.
3.- As the water from the tomatoes evaporates, in parallel you can prepare the pico de gallo which consists of putting all the vegetables in the sauce into a bowl making sure that they are previously very well chopped, then vinegar is added , half a lime or half a lemon as we like one more or less and after stirring well it has to be left to rest in the bowl.
4.- Once the tomato is cooked, add the minced meat that has been chosen and add salt and pepper, cooking over high heat, with a wooden spoon you must stir and crumble the meat, mixing with tomato and garlic.
5.- Finally, it would only remain to heat the tortillas on both sides in a pan over medium heat and then place a tablespoon of meat, garnishing with the pico de gallo, wrapping it around and the dish is ready.
The final step can be accompanied by what the grated cheese is as such, but it is something that depends on each person and their taste for Mexican tacos as such.
This would be the traditional recipe but afterwards you can make a lot of variations with the personal tastes of each one.
Traditional Mexican Tacos
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