Mexican Essentials Homemade Taco Sauce Recipes

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:

• 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.

MEXICAN ESSENTIALS: SOFRITO SAUCE BASE

Steps:

• 1. PREP/PREPARE
• 2. I listed cumin as an optional item; however, to me it is not optional... it is a necessity.
• 3. Gather your ingredients (mise en place).
• 4. Add the butter and oil to a skillet over medium-low heat.
• 5. When the butter melts, give the pan a swirl to mix the oil and butter, then add the onion, garlic, bell pepper, bay leaves, and rosemary.
• 6. Cook over low heat, until the onions are soft and translucent, but not brown, about 12 - 15 minutes.
• 7. Chef's Tip: The secret to a flavorful sofrito, is to let the veggies slowly cook and release their flavors. This sauce should never come to a boil.
• 8. Add the wine and allow to cook for an additional 4 - 5 minutes, then add the tomatoes, and simmer over low heat for an additional 40 - 50 minutes.
• 9. Chef's Note: While the sauce is simmering, add some salt, and other optional spices, to taste.
• 10. Fish out the bay leaves and keep cool until needed. It will keep a week in the fridge, and several months in the freezer.
• 11. PLATE/PRESENT
• 12. Use as a base sauce for a yummy paella, spooned over rice, or in any South-of-Border recipe. Enjoy.
• 13. Keep the faith, and keep cooking.

SAUCE ESSENTIALS: SPICY MEXICAN WHITE SAUCE

Steps:

• 1. Chef's Note: I did several versions of this recipe before I got the spices correct. The chilies, cayenne, and hot sauce, give it just enough heat so that you know it's there. But, not so much heat that it overpowers the dish you are using it with. It's possible that you may want it even hotter, and if that's the case... GO FOR IT.
• 2. PREP/PREPARE
• 3. Gather your ingredients.
• 4. Add the butter to a saucepan over medium heat.
• 5. When the foaming subsides, add the flour, and whisk, until the butter is fully absorbed into the flour, about 2 - 3 minutes.
• 6. Add about a quarter of the chicken stock, and then whisk until incorporated into the roux.
• 7. Continue adding the stock, about a quarter at a time, until it is completely incorporated, and the mixture is smooth.
• 8. Add the remaining ingredients, and stir to combine.
• 9. Chef's Note: I usually, cut up my own chilies, and then sauté them until nice and soft. If, however, you don't wish to do that, you can always purchase a small 4 ounce can of diced green chilies. Just make sure to thoroughly drain them before adding to the sauce. My favorite canned green chilies are: Hatch brand.
• 10. Allow the sauce to lightly simmer, for 3 - 5 minutes.
• 11. Chef's Note: Do a final taste for proper seasoning.
• 12. Reduce the heat to low (just enough to keep it warm), and then reserve until needed.
• 13. PLATE/PRESENT
• 14. Use any way that you would employ a good Mexican white sauce. This stuff is so good, I could eat is with a spoon. Enjoy.
• 15. Keep the faith, and keep cooking.