Homemade Taco Sauce Food

TACO SAUCE

Steps:

• Whisk together the garlic, sugar, cumin, salt, mustard, cayenne pepper, and vinegar in a bowl. Whisk in the olive oil until incorporated.

TACO SAUCE

Steps:

• Combine the tomato paste with the water in a large stainless or enamel saucepan over medium heat.
• Stir until smooth.
• Add the cayenne, chili powder, salt, cornstarch, and vinegar.
• In a food processor puree the onion and jalapeno until smooth.
• Add to tomato water mixture and bring to a boil, stirring often.
• Once you have reached the hard boil stage cook for 3 minutes, then remove from heat.
• Let stand to cool.
• Place in a tightly sealed container and place in the fridge.
• This will keep up to 2 months.
• If you wish to can this product you pour the hot liquid into clean, sterile hot half pint jars and process in a boiling water bath for 20 minutes.

HOMEMADE TACO SAUCE

Steps:

• Stir tomato sauce, water, vinegar, cumin, onion powder, garlic powder, garlic salt, chili powder, paprika, sugar, and cayenne pepper together in a saucepan over low heat; cook at a simmer until slightly thickened, about 20 minutes. Cool sauce slightly before serving.

HOMEMADE TACO SAUCE

Steps:

• Saute onion in a bit of olive oil. Add garlic and cook a few minutes more. Add tomato puree and spices. Cook 8-10 minutes. Add chicken stock and cook 10 minutes. Add salt and pepper to taste. To thicken sauce; mix 1 Tblsp. cornstarch with a little water to make a paste. Add to sauce for the last few minutes.

TACO BELL TACO SAUCE

Steps:

• Place in sauce pan and stir well, simmer at a very low temperature for 15- 20 minutes.
• Remove and cool.
• May be kept in refrigerator for several days.

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.

MEXICAN ESSENTIALS: HOMEMADE TACO SAUCE

Steps:

• 1. PREP/PREPARE
• 2. Gather your Ingredients (mise en place).
• 3. THE BASE
• 4. Take the dried onions and grind them to a powder, and reserve.
• 5. Chef's Tip: You can put the onions into a spice blender, grind them using a Mortar and pestle, or cover them with a paper towel, and whack them with a kitchen hammer... up to you.
• 6. Add the dried onions, cumin, garlic powder, and paprika to a saucepan over medium heat.
• 7. Cook the dry spices in the pan, until they become fragrant, about 90 seconds.
• 8. Chef's Note: Heating up the spices in a dry pan, is called: Blooming... And it greatly enhances their flavor.
• 9. Add the water and vinegar to the dry spices, and whisk to combine.
• 10. Add the tomato paste and puree, and then whisk to combine.
• 11. THE HEAT
• 12. Play with the chili powder and cayenne, until you like the heat level.
• 13. Add a tiny pinch of sugar, and kosher salt, to taste.
• 14. Allow the mixture to lightly simmer for an additional 5 minutes.
• 15. After the sauce cools, store in non-reactive containers with tight-fitting lids, and store in the fridge until needed.
• 16. Chef's Tip: This sauce can be frozen for several months (it will never last that long), or it can be canned.
• 17. Chef's Note: If the sauce is too thick you can thin it with a bit of water, a tablespoon at a time, until you have the right consistency.
• 18. PLATE/PRESENT
• 19. Use it as a base sauce for tacos, a sauce for Mexican pizzas; even as a sauce for enchiladas, or burritos. Enjoy.
• 20. Keep the faith, and keep cooking.

HOMEMADE TACO SAUCE

Steps:

• 1. Put all ingredients in a small sauce pan and bring to a boil. Boil for 5 minutes. This will blend all of the flavors and thicken the sauce a little bit. Let cool before use.

HOMEMADE TACO SAUCE

Steps:

• Combine all ingredients in a small saucepan. Heat over medium-low heat; simmer, uncovered, until thickened slightly, 5-7 minutes. Cool slightly. Transfer to an airtight container, refrigerate up to 3 days.