Type what you have

Ingredients

• ✓ roma tomato
• serrano pepper
• jalapeno pepper
• onion
• cilantro
• salt

Instructions

1. 1 Stem tomatoes and peppers. Transfer to a pot of boiling water. Cook, uncovered, for 15 minutes. Carefully drain water and set aside.
2. 2 Roughly chop onion. Transfer to a blender with boiled vegetables, cilantro, and salt. Blend until smooth or to desired texture.

By Abel Cabrera

Ingredients

• ✓ roma tomato
• red onion
• jalapeno pepper
• garlic
• cilantro
• lime
• salt

Instructions

1. 1 Preheat the smoker to 225 degrees F (110 degrees C). Add wood chips according to manufacturer's directions.
2. 2 Place tomatoes, onion, jalapeño, and garlic in a disposable foil pan and place on the smoker rack. Smoke vegetables for 90 minutes.
3. 3 Transfer vegetables to the bowl of a food processor or blender. Add cilantro, lime juice, and salt; pulse several times until finely chopped (do not over-process). Serve immediately at room temperature, or cover and refrigerate for several hours to let flavors meld.

By France Cevallos

Ingredients

• ✓ roma tomato
• ✓ roma tomato
• onion
• garlic
• cilantro
• serrano pepper
• jalapeno pepper
• lime juice
• salt
• cumin

Instructions

1. 1 Combine canned and fresh Roma tomatoes, onion, and garlic in the bowl of a food processor; pulse 5 times to chop. Add cilantro, serrano and jalapeño peppers, lime juice, salt, and cumin; process for 10 seconds. Pulse further until desired consistency is reached.

By Nicole McLaughlin

Ingredients

• ✓ roma tomato
• red onion
• jalapeno pepper
• lime
• cilantro
• salt

Instructions

1. 1 Mix red onion, jalapeño pepper, and lime juice in a bowl. Allow to stand for 5 minutes. Mix in tomatoes, cilantro, and salt; allow to stand 15 more minutes for flavors to blend.

By thebioteacher

Ingredients

• ✓ roma tomato
• cooking spray
• onion
• jalapeno pepper
• cilantro
• lime
• garlic salt

Instructions

1. 1 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler to high.
2. 2 Spray a 9x13-inch glass casserole dish with cooking spray. Arrange tomatoes in the prepared dish with cut sides down. Add onion and jalapeno.
3. 3 Broil until tomato skins are blackened and blistered, 10 to 15 minutes. Remove onion and jalapeno halfway through cooking time, once skins are slightly softened.
4. 4 Combine broiled vegetables in a blender; add cilantro, lime juice, and 1 teaspoon garlic salt. Pulse until smooth. Taste and season with remaining garlic salt as desired.

By severlysnaped

Ingredients

• ✓ roma tomato
• chipotle pepper
• yellow onion
• garlic
• white vinegar
• salt
• black pepper
• lime

Instructions

1. 1 Fill a saucepan with water, stir in dried chipotle peppers, and bring to a boil. Reduce heat to low and simmer until peppers are soft, about 30 minutes. Drain and let cool. When peppers are cool, remove stems, cut open peppers, and remove seeds. Set peppers aside.
2. 2 Preheat an outdoor grill for high heat and lightly oil the grate.
3. 3 Grill tomatoes on hot grate until skin blackens and begins to peel, turning tomatoes often to blacken all sides, about 10 minutes. Set grilled tomatoes aside to cool.
4. 4 Place grilled tomatoes, chipotle peppers, yellow onion, white vinegar, salt, black pepper, and lime juice into a food processor; pulse a few times, then process until almost pureed.
5. 5 Refrigerate until flavors have blended, at least 2 hours to overnight.

By feistykitty

Ingredients

• ✓ roma tomato
• ✓ roma tomato
• garlic powder
• lemon juice
• salt
• cayenne pepper
• cumin
• red onion
• onion
• onion
• jalapeno pepper
• cilantro

Instructions

1. 1 Bring a large saucepan of water to boil. Briefly place 6 pounds tomatoes into water to loosen skins and set color. Drain, peel and crush.
2. 2 Mix chopped tomatoes, garlic powder, lemon juice, salt, cayenne pepper and cumin into the saucepan with crushed tomatoes; bring to a boil. Mix in red onion, white onion, yellow onion, jalapeños, and cilantro. Continue boiling until vegetables are soft and mixture has reached desired consistency. Remove from heat. Cool and refrigerate until serving.

By KIKIWOOD

Ingredients

• ✓ roma tomato
• onion
• garlic
• jalapeno pepper
• olive oil
• cilantro
• lime juice
• cumin
• salt

Instructions

1. 1 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
2. 2 Place tomatoes, onion, garlic, and jalapeño in a medium baking dish; drizzle with olive oil.
3. 3 Broil, checking often, until the vegetables are charred, about 5 to 10 minutes. Remove vegetables from heat. Remove and discard tomato cores, jalapeño stem, and garlic skins.
4. 4 Transfer charred vegetables into a blender or food processor; process until coarsely chopped. Transfer into a medium bowl; stir in cilantro, lime juice, cumin, and salt.

By KATKRO

Ingredients

• ✓ roma tomato
• green bell pepper
• red bell pepper
• yellow bell pepper
• canola oil
• green onion
• cilantro
• jalapeno pepper
• garlic
• lime
• salt

Instructions

1. 1 Set an oven rack about 4 inches from the heat source and preheat the oven's broiler.
2. 2 Place bell peppers on a broiler pan, cut-side-down. Brush with canola oil.
3. 3 Broil in the preheated oven until charred, 5 to 8 minutes.
4. 4 Transfer peppers to a bowl and cover with plastic wrap for 5 minutes. Peel off and discard skin and chop peppers.
5. 5 Combine chopped peppers, Roma tomatoes, green onions, cilantro, jalapeno, garlic, and lime juice in a blender. Puree until smooth. Refrigerate salsa at least 1 hour before serving.

By TJ Lombard

Ingredients

• ✓ roma tomato
• mango
• green bell pepper
• yellow bell pepper
• corn kernel
• black bean
• apple cider vinegar
• cilantro
• jalapeno pepper
• lime
• red onion
• sugar
• salt

Instructions

1. 1 Combine mango, bell pepper, tomato, corn, black beans, vinegar, cilantro, jalapeño, lime zest and juice, red onion, sugar, and salt in a bowl.

By Roxy Mom

Ingredients

• ✓ roma tomato
• rhubarb
• red onion
• green bell pepper
• red bell pepper
• yellow bell pepper
• jalapeno pepper
• cilantro
• brown sugar
• key lime juice
• salt
• garlic powder
• black pepper

Instructions

1. 1 Stir rhubarb into a large pot of boiling water and cook for 10 seconds. Quickly drain rhubarb and rinse with cold water until cool; transfer rhubarb to a large bowl.
2. 2 Place red onion, green, red, and yellow bell peppers, jalapeño pepper, and cilantro into a food processor and pulse 3 or 4 times to finely chop; transfer pepper mixture to bowl with rhubarb. Stir in tomatoes.
3. 3 Dissolve brown sugar in Key lime juice in a bowl; lightly stir lime juice mixture into rhubarb mixture. Sprinkle salsa with salt, garlic powder, and black pepper and stir salsa again. Refrigerate at least 3 hours to blend flavors.

By Miss Diane

Ingredients

• ✓ roma tomato
• jalapeno pepper
• serrano chile pepper
• anaheim chile pepper
• onion
• cilantro
• lime juice
• salt
• chili-lime seasoning
• black pepper

Instructions

1. 1 Preheat an outdoor grill for high heat and lightly oil the grate. Place tomatoes, jalapeno peppers, serrano peppers, and Anaheim peppers on grill.
2. 2 Cook on the preheated grill, turning often, until tomatoes have collapsed and all peppers are blackened, 30 to 40 minutes.
3. 3 Transfer tomatoes, jalapeno peppers, serrano peppers, and Anaheim peppers to a large serving bowl; blend with an immersion blender until chunky. Add onion, cilantro, lime juice, salt, chili-lime seasoning, and black pepper; stir salsa to combine.

By Patty C

Ingredients

• ✓ roma tomato
• olive oil
• garlic
• oregano
• sugar
• salt

Instructions

1. 1 Preheat the oven to 250 degrees F (120 degrees C).
2. 2 Arrange tomatoes, cut-side up, in a shallow baking dish; drizzle with olive oil and sprinkle garlic, oregano, sugar, and salt evenly on top.
3. 3 Bake in the preheated oven for 1 hour.
4. 4 Turn tomatoes over and continue baking until caramelized and very soft, 1 to 1 1/2 hours. Remove from the oven and set aside to cool to room temperature, about 1 hour.
5. 5 Transfer tomato mixture to a blender or food processor; purée until smooth.

By Allrecipes Member

Ingredients

• ✓ roma tomato
• sour cream
• salad dressing
• cheddar cheese
• bacon bits
• green onion

Instructions

1. 1 Combine sour cream, creamy salad dressing, cheese, tomatoes, and bacon in a bowl; refrigerate. Top with green onion just before serving.

By Suzanne Marzano

Ingredients

• ✓ roma tomato
• poblano pepper
• anaheim pepper
• jalapeno pepper
• processed cheese food
• onion
• butter
• cumin
• heavy cream

Instructions

1. 1 Preheat the oven broiler. Set the oven rack about 6 inches from the heat source. Line a baking sheet with aluminum foil.
2. 2 Place poblano peppers, Anaheim peppers, and jalapeño pepper cut-sides down on the prepared baking sheet.
3. 3 Cook peppers under the preheated broiler until skin of peppers has blackened and blistered, 5 to 8 minutes. Place blackened peppers into a bowl and tightly seal with plastic wrap. Allow peppers to steam as they cool, about 20 minutes. Remove and discard skins; dice peppers.
4. 4 Combine diced peppers, cheese food cubes, tomatoes, onion, butter, and cumin in a slow cooker.
5. 5 Cook on Low, gradually adding cream until cheese melts and dip is warmed through, about 30 minutes.

By SHRIMPBAIT

Ingredients

• ✓ roma tomato
• mozzarella ball
• olive oil
• garlic
• basil
• oregano
• egg
• water
• panko bread crumb
• zucchini
• pepperoni

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line a cookie sheet with foil. Slice mozzarella balls in half; set aside.
2. 2 Bring a small pot of water to a boil. Rinse tomatoes and put in the boiling water for blanching. Remove after 1 minute, let cool slightly, and use your hands to peel the skin; it should slip off easily.
3. 3 Heat 1 tablespoon olive oil in another small pot. Add garlic and saute until fragrant, 1 to 2 minutes. Add peeled tomatoes, basil, and oregano. Cook tomatoes, breaking up with a spoon, to create a sauce. Let cook while you prepare zucchini.
4. 4 Whisk egg and water together in a small bowl until mixture is consistent. Put panko in a shallow bowl.
5. 5 Dip zucchini pieces into the egg-water mixture, then coat both sides with panko.
6. 6 Heat remaining olive oil in a large skillet over medium heat. Add panko-coated zucchini slices and saute until golden brown, flipping occasionally, about 5 minutes. Transfer to the prepared cookie sheet.
7. 7 Top each zucchini slice with about 1 teaspoon sauce and 1 pepperoni slice. Place 1 piece mozzarella on top of each zucchini.
8. 8 Bake in the preheated oven until mozzarella is slightly melted, about 10 minutes. Serve immediately.

By Chef AidF

Ingredients

• ✓ roma tomato
• mustard
• lime juice
• lime zest
• sugar
• olive oil
• salt
• black pepper
• albacore tuna
• red onion
• cucumber
• parsley
• caper
• pretzel crisp
• kalamata olive
• feta cheese

Instructions

1. 1 Stir Dijon mustard, lime juice, lime zest, and sugar together in a bowl. Gradually whisk in olive oil; whisk until dressing thickens slightly. Stir in the salt and pepper.
2. 2 Place the tuna in a bowl. Lightly fold in tomatoes, red onion, cucumber, parsley, and capers.
3. 3 Drizzle dressing over the tuna mixture. Stir gently, trying not to break the tuna into small pieces.
4. 4 Place a spoonful of tuna onto a pretzel crisp, top with 2 olive slices, and sprinkle with some crumbled feta cheese.

By lutzflcat

Ingredients

• ✓ roma tomato
• serrano pepper
• onion
• cilantro
• garlic
• salt

Instructions

1. 1 Place roma (plum) tomatoes and serrano peppers in a medium saucepan over medium high heat with enough water to cover. Bring to a boil. Boil 15 minutes. Remove from heat and drain.
2. 2 Place roma tomatoes, serrano peppers, onion, cilantro and garlic in a blender or food processor. Puree about 30 seconds, or to desired consistency. Transfer to a medium serving bowl, and salt to taste.

By Sabrina

Ingredients

• ✓ roma tomato
• jalapeno pepper
• red onion
• cooking spray
• garlic
• cilantro
• lime
• salt

Instructions

1. 1 Preheat the air fryer to 390 degrees F (200 degrees C).
2. 2 Place tomatoes and jalapeno skin-side down into the air fryer basket, along with red onion. Lightly spray vegetables with cooking spray to help the roasting process.
3. 3 Air fry vegetables for 5 minutes. Open basket and add garlic cloves. Spray lightly with cooking spray and air fry for an additional 5 minutes.
4. 4 Transfer vegetables to a cutting board and allow to cool for 10 minutes.
5. 5 Remove skins from tomatoes and jalapeno, if desired; they should slip right off. Chop tomatoes, jalapeno, and onion into large chunks and add to the bowl of a food processor. Add garlic, cilantro, lime juice, and salt. Pulse several times until vegetables are finely chopped; do not over-process. Serve at room temperature or refrigerate to let flavors meld.

By France Cevallos

Ingredients

• ✓ roma tomato
• serrano chile
• garlic
• salt
• black pepper
• vegetable oil
• corn tortilla
• egg
• refried bean

Instructions

1. 1 Bring a large pot of water to boil. Cook tomato, serrano chile, and garlic for 5 minutes. Drain and let cool slightly. Peel tomato.
2. 2 Combine tomato, serrano chile, garlic, salt, and pepper in a blender; blend until smooth.
3. 3 Heat oil in a small skillet over high heat. Fry tortillas individually until soft but not crispy, about 10 seconds. Place on a serving plate. Reduce heat to medium. Crack eggs into skillet and cook to desired consistency, 3 to 5 minutes.
4. 4 Spread 2 tablespoons refried beans on each tortilla. Add an egg and top with tomato sauce. Serve immediately.

By gem

Ingredients

• ✓ roma tomato
• vegetable oil
• onion
• garlic
• long-grain white rice
• chicken broth
• tomato sauce
• jalapeno pepper
• cilantro
• salt

Instructions

1. 1 Grate tomatoes into a bowl using a box grater; discard tomato skins.
2. 2 Heat vegetable oil in a heavy skillet over medium-high heat. Add onion; cook and stir until tender, about 5 minutes. Stir in garlic and cook until fragrant, about 1 minute.
3. 3 Stir in rice and cook, stirring often, until rice is lightly toasted, about 3 more minutes. Stir in grated tomato, chicken broth, and tomato sauce; bring mixture to a boil.
4. 4 Stir in jalapeño pepper, cilantro, and salt; reduce heat to low. Cover the skillet and simmer until liquid has been absorbed, about 15 minutes. Do not lift the cover while rice is cooking.
5. 5 Turn off the heat; let rice stand, covered, for 8 minutes. Fluff with a fork before transferring rice to a serving dish.

By Paulette

Ingredients

• ✓ roma tomato
• ancho chile pepper
• olive oil
• garlic
• cumin
• shiitake mushroom
• water
• salt
• vegetable broth
• onion
• oregano
• lime
• red pepper flake

Instructions

1. 1 Place tomatoes and ancho peppers in a pot, cover with water, and bring to a boil. Cook until tender, about 5 minutes. Let soak in the hot water for 5 minutes more.
2. 2 Transfer tomatoes, ancho peppers, and 1/2 cup water into a blender. Cover and hold lid down with a potholder; pulse a few times before leaving on to blend. Strain sauce through a sieve, discarding the solids.
3. 3 Heat oil in a saucepan over medium heat. Crush garlic with cumin in a bowl and add to the hot pan. Cook and stir until fragrant, about 1 minute. Add mushrooms; cook and stir until soft, about 5 minutes. Pour tomato sauce over the mushrooms and season with salt. Let simmer until sauce is slightly thickened, about 5 minutes. Add vegetable broth. Bring to a boil. Reduce heat and let soup simmer until flavors meld, about 15 minutes.
4. 4 Pour soup into individual bowls; garnish with onion and oregano. Serve with lime wedges and red pepper flakes on the side.

By Ana Martínez

Ingredients

• ✓ roma tomato
• cheddar cheese
• cornstarch
• butter
• garlic
• scallion
• kosher salt
• chipotle pepper
• cumin
• green chile
• evaporated milk
• cilantro
• cayenne pepper
• tomato

Instructions

1. 1 Grate Cheddar cheese into a bowl. Sprinkle in cornstarch and toss to coat.
2. 2 Melt butter in a saucepan over medium-high heat. Add garlic and light parts of the scallions. Sprinkle in salt, chipotle, and cumin. Cook and stir until fragrant, about 2 minutes. Add green chiles and 1/2 cup tomatoes; cook and stir for 2 minutes more. Pour in evaporated milk and bring to a boil. Add the Cheddar cheese and stir just until melted; immediately remove from heat.
3. 3 Stir in cilantro. Season to taste, adding cayenne if desired. Garnish with reserved green onion parts and 1 tablespoon diced tomato.

By John Mitzewich

Ingredients

• ✓ roma tomato
• pork shoulder
• onion
• garlic
• bay leaf
• salt
• water
• corn husk
• chile de arbol pepper
• guajillo chile pepper
• cornstarch
• lard
• corn masa dough
• salt
• baking powder

Instructions

1. 1 Cut pork into 3 chunks and place in a large saucepan. Add onion, garlic, bay leaves, and salt and cover with water. Bring to a boil; skim foam from surface. Reduce heat, cover, and simmer for 1 hour. Remove pork and let cool. Strain broth and reserve.
2. 2 Bring a pot of water to a boil while pork is cooking. Add tomatoes, arbol chiles, and guajillo chiles, and boil until chiles are soft, about 5 minutes. Remove with a slotted spoon, reserving cooking water, and allow to cool.
3. 3 Place corn husks in a bowl, cover with boiling water, and soak for 30 to 60 minutes. Drain, place on a work surface, and cover with a clean, damp towel.
4. 4 Combine tomatoes, 1/2 cup cooking water, chiles de arbol, guajillo chiles, and cornstarch in a blender; blend until smooth. Strain tomato sauce through a fine-mesh sieve.
5. 5 Beat lard with an electric mixer in a large bowl until fluffy. Combine masa, 1 cup reserved pork broth, 1 tablespoon salt, and baking powder in a separate bowl and mix until smooth. Add masa mixture to lard and mix until it has a smooth cookie dough consistency. Test if the masa is ready by dropping a small ball of masa into a glass of cold water; if it floats, it's ready, if not, keep beating for a little longer.
6. 6 Shred cooled pork with 2 forks.
7. 7 Select 1 wide corn husk or 2 small ones. Spread about 2 tablespoons masa mixture onto the the corn husk, filling it up to 2 inches from the bottom and 1/4 inch from the top. Add 1 tablespoon of the tomato sauce and pork down the center of the masa mixture. Fold sides of husk together, 1 over the other. Fold the bottom of the husk over the seam of the 2 folded sides. Repeat with remaining husks.
8. 8 Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add tamales with the open side up and cook until filling is heated through and separates from the husk, about 1 hour. Let tamales rest for 15 minutes before serving.

By mega

Ingredients

• ✓ roma tomato
• oaxaca cheese
• avocado
• cilantro
• green onion
• egg
• vegetable oil
• black pepper
• cumin
• oregano
• salt
• water
• onion
• garlic
• guajillo chili
• salt
• corn tortilla
• oil

Instructions

1. 1 Place skillet on the stove over medium heat and add enough oil to reach 1 inch. Once oil is hot, add cut tortilla pieces without overcrowding the skillet. Fry tortilla pieces in the hot oil, until they crisp up and achieve a golden color, 2 to 3 minutes. Remove tortilla chips with a slotted spoon and set on a plate covered with paper towels to drain. Sprinkle with salt to taste and continue working in batches until all tortilla pieces are fried and done. Reserve frying oil.
2. 2 Set a flat griddle or comal over medium-low heat and toast guajillo chiles until fragrant, about 20 seconds per side.
3. 3 Combine toasted chiles, tomatoes, and garlic in a saucepan and cover with hot water. Simmer over medium-low heat until guajillos are softened and tomatoes are cooked through, about 10 minutes. Reserve 1/2 cup cooking liquid.
4. 4 Combine chiles, tomatoes, garlic, onion, 1 teaspoon salt, oregano, cumin, pepper, and reserved liquid in a blender. Blend on high until smooth. Strain sauce.
5. 5 Heat 1 tablespoon vegetable oil in a saucepan set over medium-high heat. Once oil is hot, pour in sauce, and simmer until salsa thickens, 12 to 15 minutes. Adjust seasoning if desired.
6. 6 Heat 1 tablespoon of reserved frying oil in a skillet over medium heat. Add all tortilla chips once oil is hot and reheat for 1 minute. Pour in eggs and cook and stir until eggs are beginning to set. Add salsa and gently fold into the egg mixture until everything is covered in salsa and the eggs are cooked, about 2 minutes.
7. 7 Remove from the heat and serve immediately topped with green onions, cilantro, avocado, and cheese.

By thedailygourmet

Ingredients

• ✓ roma tomato
• turkey meat
• cinnamon stick
• turkey stock
• oregano
• cumin
• white pepper
• salt
• hot chocolate tablet
• corn tortilla
• almond
• peanut
• dried cranberry
• coriander seed
• sesame seed
• clove
• garlic
• onion
• vegetable oil
• morita chile
• cascabel chile
• ancho chile pepper
• guajillo chili
• pasilla chile

Instructions

1. 1 Heat about 3 cups water in a microwave-safe bowl for 3 minutes.
2. 2 Heat a griddle or comal over medium heat. Toast pasilla chiles, guajillo chiles, ancho chiles, cascabel chile, and morita chile for about 1 minute. Turn chiles over and toast until fragrant, 1 to 2 minutes. Remove stems and seeds. Place chiles in the bowl of water; cover and let soak, 10 to 15 minutes.
3. 3 Place tomatoes on the hot griddle. Cook until blackened on all sides, 10 to 15 minutes. Transfer to a blender.
4. 4 Heat 1/4 cup oil in a skillet over medium heat. Add onion and garlic; cook and stir until onion is translucent, about 5 minutes. Transfer onion and garlic to the blender using tongs, tilting the skillet to reserve the oil.
5. 5 Toast cloves, sesame seeds, and coriander seeds in the hot skillet until fragrant and lightly browned, 30 to 60 seconds. Place in the blender. Cook cranberries in the skillet until toasted, about 1 minute; place in the blender.
6. 6 Pour an additional 1/4 cup oil in the skillet; reheat over medium heat. Stir in peanuts and almonds; cook and stir until fragrant, about 1 minute. Add to the blender, reserving oil in the skillet.
7. 7 Place tortillas in the hot skillet; increase heat to medium-high. Fry until slightly crisped, about 1 minute; place on a plate. Add the remaining oil and chocolate tablet to the skillet; cook and stir until melted, about 2 minutes. Pour into the blender.
8. 8 Place softened chiles and 1/3 of the soaking liquid into the blender. Add salt, white pepper, cumin, and oregano. Blend until smooth. Tear tortillas and add to blender; blend mole until smooth.
9. 9 Pour mixture into a large pot over low heat. Stir in broth slowly and add cinnamon stick. Simmer until slightly thickened and flavors meld, about 1 hour. Remove cinnamon stick. Pour mole over reheated turkey.

By Sherbear1

Ingredients

• ✓ roma tomato
• queso asadero
• cilantro
• onion
• corn tortilla
• black pepper
• salt
• beef chuck roast
• salt
• oregano
• marjoram
• thyme
• cumin
• cinnamon
• clove
• black pepper
• garlic
• white vinegar
• olive oil
• ancho chile
• chile de arbol pepper
• guajillo chile pepper

Instructions

1. 1 Gather all ingredients. Preheat the oven to 325 degrees F (165 degrees C).
2. 2 Fill a pot with water; bring to a boil. Add guajillo, arbol, and ancho chile peppers; boil for 5 minutes.
3. 3 Off heat, allow peppers to soak until cool. Drain; reserve ¼ cup cooking liquid.
4. 4 Meanwhile, rinse beef; pat dry with paper towels. Cut beef into chunks if desired; season with salt and black pepper.
5. 5 Heat oil in a Dutch oven over medium-high heat. Add beef; cook until browned on all sides, about 10 minutes. Remove from the heat.
6. 6 While the beef is searing, line a heavy cast-iron grill pan or griddle with aluminum foil; place over high heat. Arrange tomatoes in a single layer on foil; grill until tomato skins burned on all sides and begins to peel, 3 to 5 minutes.
7. 7 Place cooled chile peppers into a blender; add charred tomatoes, vinegar, garlic, 2 teaspoons black pepper, cloves, cinnamon, cumin, thyme, marjoram, oregano, and salt. Pour in reserved ¼ cup cooking liquid; blend until smooth.
8. 8 Strain chile sauce through a mesh strainer; pour over browned beef in the Dutch oven, turning until completely covered with sauce. Cover the Dutch oven with a lid.
9. 9 Bake in the preheated oven, basting beef every 45 minutes with sauce, until birria begins to fall apart, 3 to 4 hours. Remove the lid; bake, uncovered, until birria is crispy on top, about 20 minutes more. Remove from oven, cover with 2 layers of aluminum foil, and allow to rest in a warm area for 10 minutes.
10. 10 Transfer beef to a cutting board; strain off any fat from sauce. Shred beef with two forks; return it to the pot and stir with sauce to coat.
11. 11 Fill each tortilla with birria; top with Mexican cheese, chopped onion, and cilantro. Warm tortillas on a griddle, flipping until both sides crispy and cheese is melted.
12. 12 Serve with extra sauce on the side for dipping.

By gem

Ingredients

• ✓ roma tomato
• avocado
• vegetable oil
• corn tortilla
• black pepper
• salt
• jalapeno pepper
• cabbage
• oregano
• shrimp
• garlic
• onion
• vegetable oil
• cabbage
• black pepper
• salt
• garlic
• oregano
• cilantro
• onion
• water
• chile de arbol pepper
• tomato

Instructions

1. 1 Place 4 chopped roma tomatoes and arbol chiles in a saucepan. Add water; bring to a boil. Reduce heat to medium; simmer for 1 minute. Remove from heat; cool to room temperature.
2. 2 Transfer cooled tomatoes and chiles to a blender or food processor. Add 1/2 of the cooking water, 1/2 chopped onion, cilantro, 1 tablespoon oregano, 1 clove minced garlic, salt, and pepper. Pulse 6 to 8 times to chop ingredients. Transfer mixture to a bowl; stir in 1/2 of the shredded cabbage. Cover and refrigerate until serving.
3. 3 Heat 1 tablespoon oil in a skillet over medium heat. Add 1/2 chopped onion; cook and stir until beginning to soften, 3 to 5 minutes. Stir in 2 cloves minced garlic and 2 diced tomatoes; cook 1 more minute. Add shrimp and 1 tablespoon oregano; cook and stir for 1 minute. Add 1/2 cup shredded cabbage, jalapeno pepper, salt, and ground black pepper. Cook and stir until shrimp turns opaque, about 3 minutes. Remove skillet from heat.
4. 4 Heat oil in large saucepan to 350 degrees F (175 degrees C).
5. 5 Place 3 tablespoons of the shrimp mixture in the center of each tortilla. Fold in half. Place filled tortillas in hot oil, working in batches if needed. Fry until golden brown, about 3 minutes. Turn carefully with tongs. Brown the other side, about 3 minutes more. Transfer cooked tacos to a paper-towel-lined plate to drain.
6. 6 Top with cabbage salsa and a slice of avocado.

By jimwolverine

Ingredients

• ✓ roma tomato
• salt

Instructions

1. 1 Wash tomatoes, cut in half, and remove cores. Roughly chop tomatoes and place into a large pot with salt.
2. 2 Bring tomatoes to a boil over medium-high heat. Reduce heat to medium and continue to cook, stirring occasionally, until tomatoes are soft and reduced down, about 20 minutes. Remove from the heat and let cool, about 30 minutes.
3. 3 Place tomatoes in a blender and puree until smooth, about 30 seconds. Strain tomatoes through a fine mesh strainer, pushing the mixture through with the back of a spoon to remove bits of skin and seeds.
4. 4 Ladle into 2 clean pint-sized jars and store in the refrigerator for up to 1 week. If you prefer a thicker puree, return to the pot and simmer to desired consistency, then cool and place in jars.

By France Cevallos

Ingredients

• ✓ roma tomato
• butter
• garlic
• thyme
• black pepper
• kosher salt

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper or aluminum foil.
2. 2 Toss tomatoes, butter, garlic, and thyme together in a bowl; pour onto prepared baking sheet.
3. 3 Roast in the preheated oven until tomatoes are slightly charred and have reduced in size, about 1 hour.
4. 4 Transfer tomato mixture to a blender; add black pepper and kosher salt. Blend until smooth.

By Brandon Squige Johnson