Creamy Salsa Roja & Verde Taquera

Steps

1. 1
   Gather all ingredients and wash vegetables thoroughly, then dry them completely.
2. 2
   For the salsa verde: heat 2 tablespoons of oil in a pan over medium heat.
3. 3
   Cut tomatillos and chiles in half, place them face-down in the hot oil along with onion pieces. Cook for 2 minutes.
4. 4
   Flip the vegetables, add garlic cloves, and cook for another 2 minutes.
5. 5
   Turn off heat and allow the mixture to cool for about 5 minutes.
6. 6
   Transfer all cooked ingredients including oil to a blender, add cilantro, salt, black pepper, and water.
7. 7
   Blend until smooth and transfer to a bowl. Taste and adjust seasoning as needed.
8. 8
   For the salsa roja: heat 2 tablespoons of oil in a pan over medium heat.
9. 9
   Cut tomatoes in half and place face-down in the oil. Cook for 2 minutes, then add onion and cook for another 2 minutes.
10. 10
    Flip the tomatoes and onion, add garlic cloves, and cook for 2-3 more minutes.
11. 11
    Reduce heat to low, add a little more oil, then toast the dried chiles for just a few seconds until fragrant, being careful not to burn them.
12. 12
    Transfer all cooked ingredients to the blender. After cooling for 5 minutes, add salt, black pepper, and oregano.
13. 13
    Blend until smooth and transfer to a bowl. Taste and adjust seasoning as needed.
14. 14
    Once both salsas are ready, serve alongside your favorite dishes such as tacos.