Best 20 Taco Sauce Recipes

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.

FISH TACO SAUCE

Steps:

• Mix sour cream, mayonnaise, lime juice, garlic powder, and sriracha hot sauce together in a bowl until smooth.

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 BELL HOT SAUCE

Steps:

• Combine the tomato paste with the water in a saucepan over medium heat.
• Stir until smooth.
• Add the cayenne pepper; chili powder, salt cornstarch, vinegar, and dried onion and stir.
• Chop the jalapeno slices very fine.
• You can use a food processor, but don't puree.
• The best kind of jalapenos to use are those bottled for nachos or pizza.
• Add them to the mixture.
• Heat the mixture to boiling.
• Continue to stir about 3 minutes and remove from heat.
• Let the sauce stand until cool, and then put in a tightly sealed container and refrigerate.
• This will last for 1 to 2 months.

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.

NEW MEXICAN TOMATO TACO SAUCE FOR CANNING

Steps:

• Combine ingredients in a large saucepan.
• Bring to a boil, then reduce heat and simmer, stirring frequently
• until thick (about 1 hour).
• Ladle hot mixture into pint jars, leaving 1/2-inch headspace. Adjust lids and process in boiling water canner: 15 minutes for 0-1,000 feet
• altitude; 20 minutes at 1,001-6,000 feet; 25 minutes
• above 6,000 feet.

MEXI-MAC BURGERS AND WAFFLE FRIES WITH TACO SAUCE

Steps:

• Preheat oven to 450 degrees F with rack above center.
• Gather your ingredients.
• For the waffle fries: Line a baking sheet with parchment, scatter the waffle fries and place in oven to cook 25 minutes. Give the pan a shake or the fries a flip once, midway. In a small ramekin, combine about 1 teaspoon salt, 1/2 teaspoon pepper, the cumin, chili powder, coriander and granulated garlic. Thinly slice the scallions. To serve, toss fries with spices.
• For the special sauce: In a small bowl, combine sour cream and ketchup. Remove the jalapenos from brine, place on cutting board and add a small splash of brine to sauce. Finely chop peppers and stir into sauce.
• For the burgers: Preheat large cast-iron skillet or griddle over medium-high heat.
• Peel and grate garlic and a quarter of the onion -- save the remaining onion for topping. Cut casing off from fresh chorizo and place in bowl. Add beef and season with salt, pepper, grated garlic and onion and Worcestershire sauce. Combine the sausage and beef. Score the meat into 4 sections. Form 4 meat patties thinner at center than the edges for even cooking. Drizzle the patties with oil.
• Chop the remaining onion and chop some lettuce, about 2 cups.
• Crisp the patties and cook 4 to 5 minutes. Flip the patties and top with a slice of both cheeses and cook another 2 to 3 minutes.
• To build burgers: bun bottom, onions, pickles, lettuce, patties, special sauce, bun top. Pile the fries alongside and top with taco sauce and reserved scallions.
• Add ice, mezcal, juices and simple syrup to a cocktail shaker. Shake or stir then drain into a highball full of ice. Top with a splash of seltzer.

DEL TACO CHICKEN SOFT TACO SAUCE RECIPE - (3.7/5)

Steps:

• Mix all ingredients

TACO BELL STYLE GREEN SAUCE

Steps:

• Husk tomatillos and cut in half. Stem and half peppers.
• Boil tomatillos and peppers in chicken broth for 10 minutes. Strain, reserving broth.
• Combine tomatillos, peppers and remaining ingredients, except for the oil, in a blender and mix until almost smooth.
• Heat oil in frying pan until very hot.
• Carefully add the tomatillo mixture and cook for 5 minutes, stirring constantly until dark and thick. Add reserved broth to mixture and bring to a boil.
• Reduce heat and cook until thickened, about 10 minutes, stirring occasionally. Chill.

SALSA VERDE - GREEN TACO SAUCE

Steps:

• 1. Gather your ingredients. Wash the Tomatllos and Jalapeno throughly.
• 2. Cut the Jalapeno in half and de-seed and de-vein it. Boil in a pan for approx. 7 min until soft. Remove and put it on a baking sheet.
• 3. Put the Tomatillos, Garlic with Peel On, Onion with skin on, & Bellpepper, next to the jalapeno on the baking sheet.
• 4. Turn the oven on broil and place the baking sheet on the middle rack. Cook all the ingredients until they have a nice char turning the tomatillos over to char all sides. The tomatillos are done when they are starting to lighten and turn a slight yellow color. Take out each ingredient as it gets done roasting. Don't burn the garlic.
• 5. Smash the garlic to a paste in a small bowl then add to the blender with the rest of the roasted items. Peel the skins off the tomatillos when they are finished charring then add to the blender.
• 6. Mince in the blender with pulses until it is thick like a salsa. Add the salt, cumin, to taste, and cilantro, and then the vinegar. Pulses a few times. *Note if you want this like a Green Taco Sauce you can strain the seeds from the tomatillos and omit cilantro.
• 7. Serve and Enjoy!

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.

JACK IN THE BOX TACO SAUCE (COPYCAT)

Steps:

• WHISK all ingredients together rigorously in a medium saucepan (1 cup cold water, 1/4 cup chili sauce, 2 1/2 tablespoons white vinegar, 1 tablespoon arrowroot or 1 tablespoon cornstarch, 1/2 teaspoon red pepper flakes, 1/2 teaspoon Season-All salt, 3/8 teaspoon granulated garlic, 1/4 teaspoon granulated onion, 1/4 teaspoon white pepper, 1/4 teaspoon Worcestershire sauce, 1/8 teaspoon ground coriander, 1/8 teaspoon ground cumin, 1 pinch ground cloves, 1 pinch smoked paprika or chipotle chile powder).
• BRING mixture to boil over high heat.
• WHISK as needed.
• BOIL one full minute.
• REMOVE from heat and cool (sauce will seem hotter while warm and the spice-heat subsides after cooled).
• 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 use as a starter-base for chili.
• REFRIGERATE any unused portion for up to 2 weeks.
• SHAKE well before serving again.

TACO BELL FIRE BORDER SAUCE

Steps:

• 1. Combine the tomato paste with the water in a medium saucepan and whisk until smooth.
• 2. Add remaining ingredients and stir until combined.
• 3. Heat mixture over medium heat until it begins to boil. Continue to cook for about 3 minutes, stirring often. Remove from heat.
• 4. When sauce has cooled, pour into a sealed container and refrigerate.

TACO BELL WILD SAUCE

Steps:

• Combine the tomato paste and water in a saucepan; whisk until smooth.
• Add the remaining ingredients to the tomato mixture; bring to a boil, and stir for 1 minute.
• Remove from heat and allow to cool. Store in refrigerator.

AVOCADO-TOMATILLO TACO TRUCK SAUCE

Steps:

• In food processor or blender, put tomatillos, chiles, cilantro, onions and water; blend until smooth. Add avocado flesh; blend until smooth.
• Transfer sauce to serving bowl; season with lime juice, salt, and pepper.

FISH TACO TARTAR SAUCE

Steps:

• Mix all ingredients together -- best when chilled an hour before you need it.

TACO BELL CHEESE SAUCE

Steps:

• Combine the softened rondelle cheddar, cream cheese, and butter into a microwave safe bowl.
• Microwave on high for 40 seconds or until it just begins to melt.
• Stir in the worcestershire and hot sauce.
• Microwave for 20-30 seconds more until hot and melted.

KITTENCAL'S RED ENCHILADA OR TACO SAUCE

Steps:

• Heat oil in a medium saucepan over medium heat; add in onion, red pepper flakes, oregano, basil, chili powder and cumin and saute for 3 minutes.
• Add in fresh garlic and saute for 2 minutes.
• Add in salsa, tomato sauce and beef broth or water; mix with a spoon to combine.
• Reduce heat to low and simmer uncovered stirring occasionally for 30-40 minutes or until reduced slightly.
• Adjust all spices to taste then season with seasoned salt and pepper to taste.
• Mix in sour cream if using and heat through (do not allow to boil).
• OPTIONAL: you may cool the mixture then process on a food processor or a blender for a smoother texture.

CHIPOTLE SALSA (TACO SAUCE)

Steps:

• Throw all the ingredients in a blender or food processor and turn on for about 30 seconds until you reach your desired thickness.

MINUTE STEAKS WITH TACO SAUCE

Steps:

• Heat the butter and oil in a frying pan.
• Season the steaks with salt and pepper and fry for 1 minute on each side on fairly high heat.
• (add other spice if desired) Place the cooked steaks into a serving dish and Place in the oven to keep warm.
• Add mushrooms to the pan.
• Cook on high heat and lightly brown.
• Remove from pan and place in oven to keep warm.
• Pour the taco sauce in the pan and simmer for about 1 minute.
• Place the mushrooms and steaks on a plate and pour the taco sauce over the steaks.
• Garnish with the parsley.
• Serve.