Del Taco Copycat White Sauce Food

DEL TACO COPYCAT BEEF TACOS RECIPE

Steps:

• Combine your rice flour or potato starch, chili powder, onion powder, paprika, cumin, garlic salt, sugar, & dried onion in a small bowl.
• Heat up oil in a large skillet over medium heat.
• Once hot, add the ground beef. Break up any large chunks with your spatula and continue sauteing until browned.
• Remove from the heat and drain any excess liquid or oil from the pan.
• Return the pan to heat and add your spice mixture, bouillon, & water.
• Bring the sauce to a simmer for at least 15 minutes or until the sauce has thickened & no aftertaste of starch or flour.
• Assemble your hard taco shells and top them with your favorite fresh ingredients to garnish.

DEL TACO WHITE SAUCE

Steps:

• For all recipes: Combine ingredients and whisk together.
• Use on taco's as sauce, or refrigerate for 1 week.

BETTER THAN "DEL TACO" CHICKEN SOFT TACO'S

Steps:

• Sauce:.
• For sauce combine ranch dressing, sour cream, lime juice, garlic powder and salt and whisk well. Refrigerate and store up to 3 weeks.
• Chicken:.
• Cut the chicken into 1 inch pieces.
• In a bowl, add lime juice, garlic, taco seasoning mix, 1 tablespoon of oil and brown sugar. Whisk well and add the cut up chicken. Cover and marinate for 4-6 hours.
• In a pan over medium heat, heat 1 tablespoon oil. Add chicken and cook, stirring occasionally, until lightly browned and cooked through. Remove from heat and keep warm.
• Heat tortillas in oven or microwave.
• To assemble, place chicken in the middle of warmed tortilla, top with lettuce and tomato, drizzle sauce, and sprinkle cheese.

TACO BELL MILD TACO SAUCE (COPYCAT)

Steps:

• WHISK all ingredients together rigorously in a medium saucepan (1 cup cold water, one 8 ounce can tomato sauce, 4 teaspoons arrowroot or cornstarch, 2 tablespoons white vinegar, 1 tablespoon ground cumin, 1 tablespoon dried onion flakes, 1 teaspoon Lawry's Seasoned Salt, 1 teaspoon lime juice, 1 teaspoon orange juice, 1 teaspoon Worcestershire sauce, 1/2 teaspoon dried chipotle powder, 1/2 teaspoon plain new mexico chile powder, 1/2 teaspoon A-1 Steak Sauce, 1/4 teaspoon white pepper, 1-2 drops liquid smoke, measured into a spoon first).
• BRING mixture to boil over high heat.
• WHISK as needed.
• BOIL one full minute.
• REMOVE from heat and cool.
• WHISK sauce occasionally as it cools.
• POUR cooled sauce into a sealable container or a squeeze bottle for convenience.
• SERVE and enjoy with your favorite tacos or burritos, or use as a starter-base for chili.
• REFRIGERATE any unused portion for up to 2 weeks.
• SHAKE well before serving again.