Description Edit

Makes 18 tacos and 1 cup each of salsa blanca and rosarito beach salsa.

Ingredients Edit

Salsa blanca Edit

Rosarito beach salsa Edit

Directions Edit

  1. Cut into strips about 2 inches wide and 3 inches long.
  2. Roll in the ½ cup flour, dust off excess.
  3. Set aside while mixing batter.
  4. Beat together egg yolks, seasonings, beer and the ¾ cup flour until well blended.
  5. Whisk egg whites until they resemble soft whipped cream, then fold gently into batter.
  6. Set aside.
  7. This batter holds up quite well for up to 1 hour.
  8. Heat oil in flat-bottomed wok or cast iron skillet.
  9. Dip floured pieces in the beer batter and carefully slip into hot oil.
  10. Fry unto turns a deep gold, turning so it browns evenly.
  11. Remove to crumpled paper towels to drain.
  12. Warm corn tortillas on a griddle placed next to wok or skillet.

Salsa blanca Edit

  1. Blend mayonnaise, yogurt and salt.

Rosarito beach salsa Edit

  1. Heat oil in a small cast iron pan and fry the chilies in in it until they are a deep burnished red.
  2. This step gives the salsa an incomparable smoky flavor.
  3. Remove to paper towels and blot off oil.
  4. While the chilies are cooling, broil the tomatoes about 5 minutes, turning once.
  5. Remove cores and most of the skin.
  6. Stem chilies and break pods into pieces.
  7. Place tomatoes, tomato sauce, salt and chilies in the bowl of a food processor: process until chilies are broken up into small, dark flecks.
  8. Use for tacos and over eggs.

Assembly Edit

  1. Spread a scant tablespoon of salsa blanca over warm tortilla, add a heaping tablespoon of shredded cabbage and press into sauce.
  2. Add 2 or 3 chunks of fried and drizzle with rosarito beach salsa.
  3. Eat immediately.

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