Lobster Tacos with Toasted Ancho Chile Salsa
Tacos are an everyday affair type of food, but filled with succulent lobster is a whole other story.
- 1 cup dried arbol chiles (about 32 chiles)
- 0.5 tsp kosher salt
- 0.25 cup chopped cilantro
- Juice of 1 lime
- 3 cloves garlic, unpeeled
- 1 small onion, quartered
- Heat a dry cast iron skillet or comal over medium heat. Add chiles (remove the seeds if you'd like it less spicy) and toast until fragrant and skin has darkened. Transfer chiles to a medium bowl and cover with boiling water. Let sit 30 minutes to soften.
- Place onions and garlic in the dry skillet and toast on all sides until almost blackened, transfer to a blender.
- Once chiles are soft, remove them from the soaking liquid (saving the liquid) and place them in the blender. Add remaining ingredients plus 1/2 cup of the soaking liquid and blend until smooth. Taste and adjust the salt or lime juice as needed.
- warm corn tortillas, for serving
- 1 Tbsp lime juice
- 0.5 tsp lime zest
- 2 Tbsp tequila
- 1 Pound cooked lobster meat
- 2 cloves garlic, unpeeled
- 2 Tbsp olive oil
- cilantro-lime slaw, for serving
- Heat oil in a large frying pan over medium heat. Add garlic and cook for a minute or two, then add remaining ingredients. Let cook until sauce has reduced slightly, about 3-4 minutes.
- Remove from heat and serve immediately with warm tortillas, slaw, and a drizzle of salsa.
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