Best Salsa Guille Recipes

Pulled Mushroom Tacos With Salsa Guille image

Provided by Andrea Aliseda

Yield 4 servings

Number Of Ingredients 16

Mushrooms:
1 lb. oyster mushrooms, brushed clean
1 cup avocado oil or grapeseed oil
2 large garlic cloves, smashed, peeled
2 large or 4 small dried bay leaves
Zest of 1 small lime
1 tsp. smoked paprika
Kosher salt
Tacos:
8 (6") or 12 (4") corn tortillas
Salsa Guille (see recipe; for serving)
½ medium white onion, finely chopped
1 avocado, sliced or chopped
6 radishes, trimmed, halved if large, thinly sliced
½ cup finely chopped cilantro
1 lime, quartered

Steps:

Mushrooms:
Shred mushrooms by pinching edge of caps and pulling apart all the way to the stem, like pulling string cheese. (Shreds needn't be uniform; the thinner strips will get crispier while the thicker ones will remain more meaty.)
Pour oil into a cold medium Dutch oven or other heavy pot; add garlic and bay leaves. Set over high heat and cook until garlic is golden, about 5 minutes. Remove garlic and bay leaves with a slotted spoon; discard. Reduce heat to medium-high.
Working in batches, fry mushrooms in garlic oil, tossing once or twice, until thinner pieces are browned and crisp but thicker pieces are still tender and meaty, 6-8 minutes. (Reduce heat if mushrooms are crisping too quickly.) Using a slotted spoon, transfer mushrooms to a wire rack or paper-towel-lined baking sheet and let drain.
Transfer mushrooms to a medium bowl, add lime zest and paprika, and season with salt. Toss to evenly coat. Taste and season with more salt if needed.
Tacos:
Heat a comal or large skillet over medium. Working in batches, toast tortillas until they begin to inflate, about 2 minutes then turn over and cook on other side until lightly charred in spots, about 2 minutes. Wrap tortillas in a kitchen towel to keep warm until ready to serve.
To assemble tacos, spoon mushroom filling down center of a tortilla. Top with a blanket of salsa, then scatter onion, avocado, radishes, and cilantro over. Finish with a generous squeeze of lime.

Salsa Guille image

Provided by Andrea Aliseda

Yield 6-8 servings

Number Of Ingredients 8

2 cups avocado oil or grapeseed oil
1 medium white onion, quartered through stem end, layers separated
12-14 garlic cloves, smashed
8 serrano chiles, halved lengthwise, seeds and ribs removed
2 Tbsp. unsalted, sugar-free creamy peanut butter
1 tsp. vegetable bouillon concentrate (preferably Better Than Bouillon)
½ tsp. kosher salt, plus more
Chopped salted, dry-roasted peanuts (for serving; optional)

Steps:

Heat oil in a medium Dutch oven or other heavy pot over high. Add onion, garlic, and chiles. Reduce heat to maintain a low simmer and cook, stirring occasionally, until onions are translucent, chiles are blistered, and garlic is golden around the edges, about 10 minutes. Using a slotted spoon, transfer vegetables to a blender or food processor and let cool 10 minutes.
Add peanut butter, bouillon, and ½ tsp. salt to blender and purée. Remove small inset lid from top and, with the machine on the lowest setting, slowly pour in half the cooking oil (1 cup). Blend until salsa is velvety and emulsified. (Discard remaining oil or strain and reserve for another use, such as frying eggs or cooking the mushrooms for these tacos). Taste salsa and season with more salt if needed.
Transfer to a small bowl and top with peanuts just before serving.
Do ahead: Salsa (without peanut topping) can be made 2 weeks ahead. Cover and chill.