Taco Sauce Food

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.

MEXICAN STREET TACOS

Steps:

• In a medium bowl, combine soy sauce, lime juice, 1 tablespoon canola oil, garlic, chili powder, cumin and oregano. In a gallon size Ziploc bag or large bowl, combine soy sauce mixture and steak; marinate for at least 1 hour up to 4 hours, turning the bag occasionally. Heat remaining 1 tablespoon canola oil in a large skillet over medium high heat. Add steak and marinade, and cook, stirring often, until steak has browned and marinade has reduced, about 5-6 minutes, or until desired doneness. Serve steak in tortillas, topped with onion, cilantro and lime.

MAKE YOUR OWN TACO SAUCE RECIPE {ORTEGA TACO SAUCE COPYCAT}

Steps:

• In a medium bowl add all the ingredients and whisk together until combined.
• If it is a little thick add 1 TBS of water at a time until desired thickness.
• Store in the fridge or freeze half if desired.

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.

EASY TACO SAUCE (BEST FLAVOR!)

Steps:

• In a medium saucepan, whisk together tomato sauce, water, 2 tablespoons white vinegar, hot sauce, sugar, salt, garlic powder, onion powder and cumin. Bring to a boil and then reduce heat to low or medium low. Simmer where the sauce is steadily bubbling for 15 minutes.
• After 15 minutes, stir the cornstarch into 1 tablespoon water in a small bowl until dissolved. Add the cornstarch slurry to the taco sauce and cook for an additional 1 minute, stirring constantly, until the sauce becomes thick and glossy. Remove from the heat and stir in the additional 1 teaspoon vinegar. Store refrigerated; it will thicken even more as it cools.

THE BEST HOMEMADE TACOS RECIPE

Steps:

• Add the beef to a large skillet over medium-high heat. Break the meat apart with a wooden spoon. Add the chili powder, cumin, salt, oregano, garlic powder, and pepper to the meat. Stir well. Cook until the meat is cooked through, about 6-8 minutes, stirring occasionally.
• Reduce the heat to medium. Add the tomato sauce and water. Stir to combine. Cook, stirring occasionally, for 7-8 minutes, until some of the liquid evaporates but the meat mixture is still a little saucy. Remove from the heat.
• Warm the taco shells according to their package directions.
• Fill the taco shells with 2 heaping tablespoons of taco meat. Top with desired taco toppings: shredded cheese, shredded lettuce, chopped tomatoes, diced red onion, taco sauce, sour cream, guacamole, etc.

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.

BIRRIA TACOS RECIPE

Steps:

• Bring a large pot of water to a boil and then remove from heat. Soak your dried guajillo peppers for 15 minutes. Meanwhile, cube your cab sirloin, then season both the steak and the shank with salt and pepper. Set aside.
• Add marinade ingredients to the blender. When the peppers are done soaking, hold them by the tip over the sink and use scissors to cut the stem off and allow the seeds to fall out, then add to blender. Blend the marinade into a smooth paste. Marinate the meats for a minimum of two hours or up to overnight.
• Set your Instant Pot on saute high or use a skillet over medium heat. Add 1-2 tbsp oil, then saute the onions until golden and translucent (6-8 minutes).
• Add the meats, marinade, bay leaves, cinnamon stick, and cloves to the pot. Cover with chicken broth, then set to high pressure for 45 minutes. If using a slow cooker or stovetop, set to low heat for 4-6 hours.
• When the instant pot is finished, allow a natural release, then remove the meat. Shred, set aside, and discard the bones.
• Warm up some tortillas, then dip the tortillas in the stew. Build your tacos, top with any optional toppings, then fry over medium heat on a nonstick skillet. Enjoy immediately, preferably with a margarita or cold Mexican beer.

HOMEMADE TACO SAUCE

Steps:

• Combine all ingredients in a medium saucepan over medium heat.
• Bring to a boil, reduce the heat to low, and simmer for 20 minutes or until sauce has thickened slightly.
• Remove from heat and let the sauce cool slightly before serving.

EASY HOMEMADE TACO SAUCE

Steps:

• Combine all ingredients through the water in a small saucepan. Bring to a simmer over medium-low heat. Simmer, stirring occasionally, for 10 minutes.
• Remove from heat and stir in the lime juice. Cool slightly. Transfer to an airtight container and store in the refrigerator up to 2 weeks.

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.