[Homemade] Carne Asada Tacos On Fresh Tortillas with Rice, Beans, Street Corn and Salsa

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Phoenixjen

2 roma tomatoes

1 tomatillo

½ white onion, cut into large chunks

4 garlic cloves, unpeeled

10 arbol chili peppers

1 tablespoon oil (such as vegetable or canola oil)

Salt to taste

Optional: Lime juice or vinegar for tanginess (if desired)

Preheat your broiler on high.

Place the roma tomatoes, tomatillo and white onion chunks on a baking sheet lined with aluminum foil.

Place the baking sheet with the vegetables under the broiler, about 4 to 6 inches away from the heat source. Broil for 5 to 7 minutes or until the vegetables are charred and softened. Keep an eye on them to prevent excessive charring or burning.

Meanwhile, in a small pan, heat the oil over medium heat. Add the arbol chili peppers and garlic cloves and cook for 1 to 2 minutes, stirring occasionally, until they become fragrant and slightly darkened. Remove the pan from heat.

Once the roasted vegetables are done, carefully remove the garlic cloves from their peels and transfer all the roasted vegetables, along with the arbol chili peppers and any oil in the pan, to a blender or food processor.

Add salt to taste and, if desired, a squeeze of lime juice or a splash of vinegar for tanginess. Start with a small amount and adjust to your preference.

Blend all the ingredients until smooth. If you prefer a chunkier salsa, pulse a few times to leave some texture.

Taste the salsa and adjust the seasoning, adding more salt or lime juice/vinegar if needed.

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