Best Rock Roll Bbq Salsa Loco Similar To Baja Fresh Recipes

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PANUCHOS (YUCATAN STUFFED TORTILLAS)



Panuchos (Yucatan Stuffed Tortillas) image

Make and share this Panuchos (Yucatan Stuffed Tortillas) recipe from Food.com.

Provided by BNLNikki

Categories     Chicken

Time 35m

Yield 6 serving(s)

Number Of Ingredients 9

2 cups finely-ground deep-yellow masa harina
1 3/8 cups cold water
1/2 teaspoon salt
1/4 cup refried black beans, pureed
2/3 cup vegetable oil
2 cups shredded roasted cooked chicken
1 cup roasted tomato salsa, i use Rock & Roll BBQ Salsa Loco (Similar to Baja Fresh)
1 cup pickled red onions, i use Lime Pickled Red Onions
1 avocado, peeled seeded, and sliced

Steps:

  • In a large bowl combine first three ingredients and stir until smooth. The dough should be slightly sticky and form a ball when pressed together. To test, flatten a small piece of dough between your palms. If the edges crack, add water to the dough, a tablespoon at a time, until a test piece does not crack.
  • Divide the masa into 12 pieces and form each into a ball. Press or roll each into a 4-inch circle. Heat a dry cast-iron skillet or griddle over medium-high heat and cook the tortillas. When cool enough to handle, pick up each puffed tortilla and make a 1 1/2-inch slit about 1/4-inch from the edge to make a pocket, being careful not to cut all the way through the tortilla. Puree the Refried Black Beans and stuff 2 teaspoons of the bean puree in each pocket. Flatten to seal and spread the beans evenly. Reserve the stuffed tortillas on a tray covered with a barely damp cloth.
  • Heat 3 tablespoons of the oil in a large skillet over high heat. Fry the stuffed tortillas in batches, adding more oil as necessary, until they are a little crisp around the edges but still pliable. Drain on paper towels. Then place on a tray and keep warm in a 200 degree oven.
  • Heat the chicken in a small pan over low heat. Remove the tray of panuchos from the oven. Top each with a scant tablespoon of Roasted Tomato Salsa. Sprinkle on the chicken and Pickled Red Onions and top each with a small avocado slice. Serve warm or at room temperature.
  • *Variation: In case your tortillas do not puff, here is an alternative plan; fry them as is in the oil, and then spread with a very fine layer of beans followed by the other ingredients. They will still taste delicious.

Nutrition Facts : Calories 506, Fat 33.9, SaturatedFat 5, Cholesterol 35.8, Sodium 524.5, Carbohydrate 36.2, Fiber 3.5, Sugar 1.6, Protein 17.1

ROCKIN' SALSA



Rockin' Salsa image

This is a recipe I came up with by combining two of my favorite recipes into one awesome recipe. You can make this salsa as hot as you want by adding more peppers.

Provided by Tami

Categories     Side Dish     Sauces and Condiments Recipes     Canning and Preserving Recipes

Time 6h5m

Yield 64

Number Of Ingredients 15

1 red onion, chopped
1 white onion, chopped
1 yellow onion, chopped
6 pounds fresh tomatoes, peeled and chopped
2 banana peppers, chopped
3 green bell peppers, chopped
3 (6 ounce) cans tomato paste
½ cup white vinegar
2 tablespoons garlic powder
1 ½ tablespoons salt
1 tablespoon cayenne pepper
1 ½ teaspoons ground cumin
¼ cup brown sugar
¼ cup white sugar
8 pint canning jars with lids and rings

Steps:

  • Combine red onion, white onion, yellow onion, tomatoes, banana peppers, green peppers, tomato paste, white vinegar, garlic powder, salt, cayenne pepper, cumin, brown sugar, and white sugar in a large pot. Simmer until thick, about 3 hours.
  • Sterilize the jars and lids in boiling water for at least 5 minutes. Pack the salsa into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
  • Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2 inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 10 to 15 minutes.
  • Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Refrigerate after opening.

Nutrition Facts : Calories 25.4 calories, Carbohydrate 5.9 g, Fat 0.2 g, Fiber 1.1 g, Protein 0.9 g, Sodium 229.6 mg, Sugar 4.2 g

ROCK & ROLL BBQ SALSA LOCO (SIMILAR TO BAJA FRESH)



Rock & Roll BBQ Salsa Loco (Similar to Baja Fresh) image

This is a great salsa recipe. It takes a little more time but it's worth it! My friends compare this to Baja Fresh's dark salsa. This is a bit thicker and spicier though. Great on fish tacos or with tortilla chips.

Provided by The Rock and Roll B

Categories     Mexican

Time 1h10m

Yield 8 serving(s)

Number Of Ingredients 8

10 roma tomatoes (Large)
5 large jalapenos
4 garlic cloves, peeled
1 large onion (Red, Sweet, or white)
1 teaspoon kosher salt
1 tablespoon lime juice
2 tablespoons olive oil
1/3 cup fresh cilantro, finely chopped

Steps:

  • Heat your grill to medium high.
  • Remove stems from tomatoes. Cut them in half lengthwise.
  • Cut onions into thirds. Cut against the onion's grain to make three patty like pieces.
  • Use some foil to make a pouch. Add garlic and 1 tbsp of oil. Fold up the foil and make a good seal.
  • Put Tomato halves on grill skin side down. Grill for 30 minutes or until skin is black. DON'T WORRY, they aren't burnt.
  • After 30 minutes push the tomatoes to the side and flip them. Don't worry if they are losing juice -- it will be OK. Put jalapeños directly above flames and add your foil pouch to the grill as well. As jalapeno skins blacken and blister turn them to roast the whole pepper. This will take 10-15 minutes.
  • Place everything in a bowl and head back to your kitchen. Add everything to a blender or food processor EXCEPT 1/2 of the water, 1/3 of the onion, and the cilantro! Blend away! Continue to add water until you reach desired consistency. Some people may add more than a cup of water to get a thinner consistency (like Baja Fresh).
  • Chop remaining onion into small pieces. Add onions and cilantro to a large bowl. Mix in the ingredients from the blender and mix well. Chill for 2 hours before serving. Great with tortilla chips or on seafood or fish tacos. Throw a lime wedge in the bowl for a good presentation.

Nutrition Facts : Calories 57.1, Fat 3.6, SaturatedFat 0.5, Sodium 223.2, Carbohydrate 6.1, Fiber 1.5, Sugar 3.2, Protein 1.1

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