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–+ servings
Lobster Tacos
Kate Ramos

Lobster Tacos with Toasted Ancho Chile Salsa

Arbol chile salsa can be made up to a week in advance. Keep covered in the refrigerator until ready to use.
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Servings: 8 -10 Tacos
Ingredients Method

Ingredients
  

For the Tacos:
  • 2 tablespoons olive oil
  • 2 cloves garlic minced
  • 1 pound cooked lobster meat
  • 2 tablespoons tequila
  • 1/2 teaspoon lime zest
  • 1 tablespoon lime juice
For the Salsa:
  • 1 cup dried arbol chiles about 32 chiles
  • 1 small onion quartered
  • 3 cloves garlic unpeeled
  • Juice of 1 lime
  • 1/4 cup chopped cilantro
  • 1/2 teaspoon kosher salt
For Serving:

Method
 

To make the Salsa:
  1. 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.
  2. Place onions and garlic in the dry skillet and toast on all sides until almost blackened, transfer to a blender.
  3. 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.
For the Tacos:
  1. 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.
  2. Remove from heat and serve immediately with warm tortillas, slaw, and a drizzle of salsa.

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