Street Tacos w/ Salsa Verde + Spicy Salsa Roja

Step 1

Begin by roasting your veggies for the salsas - preheat your oven to 425 degrees F. I roasted the veggies for both salsas on the same tray. For the salsa verde veggies, cut the tomatillos in half, and roast the 1/4 onion and garlic cloves as is (not chopped). For the salsa roja veggies, cut the roma tomatoes in half and keep the 1/2 onion and garlic cloves whole. Roast the veggies for about 20 minutes, keeping an eye on them at the end so they don't burn.

Step 2

While the veggies are roasting, prep the baby potatoes - wash thoroughly and dry, then chop into bite sized pieces (I quartered mine). Lay on a baking sheet and drizzle with extra virgin olive oil (about 1-2 tbs), and sprinkle with a pinch of pepper and salt.

Step 3

When the roasted veggies are done, stick the potatoes in the oven at the same temperature. Cook for about 20-30 minutes, flipping them halfway. When the potatoes are done they should be a nice, crispy golden brown.

Step 4

Heat about 1/2 tbs olive oil in a skillet or sauté pan to medium-high heat. While pan is heating, julienne bell peppers and onion into thin slices. Once pan is hot, sauté veggie slices lightly for about 2-3 minutes.

Step 5

Let the roasted veggies cool slightly. In a blender or food processor, combine roasted tomatillos, 1/4 onion, and 2 cloves garlic with 1/2 jalapeño chopped (keep seeds if you like spice, remove if you don't), plus 1/8 cup packed fresh cilantro, juice squeezed from 1 lime, and 1/2 tsp salt. Blend for about 30 seconds - 1 minute, or until roughly combined. Taste, and adjust salt and pepper as desired.

Step 6

In a blender, combine 1 7-oz can adobo chiles, roasted roma tomatoes, 1/2 white onion, 3 cloves garlic, 1 tsp salt, and juice squeezed from 1 lime. Blend for about a minute, until ingredients are evenly mixed.

Step 7

These tacos are best served fajita style, so everyone can build theirs how they like. I built mine with a few fajita veggies in the corn tortilla first, then the potatoes, then a few pieces of diced avocado. I drizzled both salsa on top, with some extra cholula on top. A few leaves of fresh cilantro create a perfect garnish.