South Of The Border Essentials Amazing Taco Sauce Recipes

BAB'S SOUTH OF THE BORDER TACO DIP

Steps:

• Cook the ground beef in a large skillet over medium heat until browned and crumbly, about 10 minutes. Drain the excess grease.
• Stir in the garlic, chipotle peppers, cumin, and chili powder; cook just until the flavors combine, about 5 minutes. Set aside to cool.
• In a bowl, mix the cream cheese, red bell pepper, and 2 teaspoons lime juice to make a spreadable mixture. Layer the cream cheese mixture in the bottom of a large springform pan or 9x13-inch baking dish.
• Spread the cooled beef mixture over the cream cheese.
• Top the beef layer with layers of tomato, black olives, Cheddar cheese, half the lettuce, green onion, remaining lettuce, and the taco sauce.
• Lightly toss the avocados with juice and zest of 2 limes; spread the avocados over the taco sauce.
• Finish the dip by dotting dollops of sour cream all over the top of the dish and sprinkling with cilantro.

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.

SOUTH-OF-THE-BORDER ESSENTIALS: AMAZING TACO SAUCE

Steps:

• 1. PREP/PREPARE
• 2. By nature, this is a thin sauce, but if you want it a bit thicker, add the optional arrowroot or cornstarch with the other dry ingredients, and add when directed by the recipe. I would with just 1 tablespoon, and add the other, if needed.
• 3. If you like Worcestershire, but do like the fact that it has anchovies in it, then check out my anchovy-free version: https://www.justapinch.com/recipes/sauce-spread/other-sauce-spread/diy-essentials-homemade-worcestershire-sauce.html?r=1
• 4. You will be using 6 ounces of tomato sauce, and the smallest can of tomato sauce is 8 ounces. I you do not have an immediate use for it, do not forget that you can freeze it. I use an old plastic ice tray, freeze the sauce in one or two-ounce portions, then put the cubes in a Ziploc freezer bag. It will last five-to-seven days in the fridge, and three-to-months, if frozen. Easy/Peasy.
• 5. Use restraint with the liquid smoke (if using). One, maybe two drops is all you are going to need. I would add it in at the end, while it is simmering... one drop then taste.
• 6. Gather your ingredients (mise en place).
• 7. Grind up the dehydrated onions.
• 8. Add the ground onions and other spices to a bowl and mix to combine.
• 9. If you are using the arrowroot or cornstarch, add it now, with the other dry spices.
• 10. Add the wet ingredients to a saucepan, over medium heat.
• 11. Bring up to a slow simmer.
• 12. Add the dry ingredients and whisk to combine.
• 13. Simmer for 10 - 15 minutes, stirring occasionally, then remove from the heat and allow to cool.
• 14. While it is simmering, taste for "proper" seasoning.
• 15. When cool, store in the refrigerator in a glass jar with a tight-fitting lid.
• 16. It will last about 4 - 6 weeks.
• 17. PLATE/PRESENT
• 18. Use as you would any other yummy taco sauce. Enjoy.
• 19. Keep the faith, and keep cooking.

SOUTH-OF-THE-BORDER ESSENTIALS: TACOS, SANS SHELLS

Steps:

• 1. PREP/PREPARE
• 2. You could use mostly canned beans, boxed rice, and jarred taco sauce, but let me give you some recipes that will take this over the top: https://www.justapinch.com/recipes/side/vegetable/south-of-the-border-essentials-refried-beans.html?r=1 https://www.justapinch.com/recipes/side/rice-side/south-of-the-border-essentials-spanish-rice-ii.html?r=12 https://www.justapinch.com/recipes/main-course/main-course-beef/slow-cooker-taco-meat-with-homemade-taco.html?r=7 https://www.justapinch.com/recipes/sauce-spread/other-sauce-spread/south-of-the-border-essentials-amazing-taco-sauce.html?r=1
• 3. Gather your ingredients (mise en place).
• 4. Add the refried beans to a plate and make into a nice round quarter-inch patty.
• 5. Add the rice and taco meat on top and make pretty.
• 6. Top with sour cream.
• 7. And you just must have some cheese.
• 8. PLATE/PRESENT
• 9. Serve with a fork, a margarita, and lots of love. Enjoy.
• 10. Keep the faith, and keep cooking.

SOUTH-OF-THE-BORDER ESSENTIALS: ENCHILADA STACKER

Steps:

• 1. PREP/PREPARE
• 2. If you are looking for a good enchilada sauce, this one is my favorite: https://www.justapinch.com/recipes/sauce-spread/other-sauce-spread/amazing-mexican-enchilada-red-sauce.html?r=1
• 3. Obviously, you can choose any size tortillas that you want (you could even use a corn variety); however, the proportions of the recipe are geared to 6-inches (15cm).
• 4. For the best results, make sure your pork and sirloin are finely ground.
• 5. To keep this stacker from getting soggy, make the tortillas super crispy, and serve it as soon as it is ready. The longer you wait, the longer the tortillas have a chance to absorb the sauce and become soggy... I HATE it when that happens.
• 6. Gather your Ingredients (mise en place).
• 7. Place a rack in the middle position, and preheat the oven to 365f (185c).
• 8. Add half the butter, and oil to a sauté pan over medium heat.
• 9. When the foaming subsides, toast two of the flour tortillas, then add the remainder of the butter/oil, and toast the other two.
• 10. Chef's Note: make then as crispy as you can without burning them. You might want to have a few extra tortillas on hand, just in case you go too far.
• 11. Chef's Note: Remove them from the pan, and allow to air dry on the counter, while you are making the rest of the recipe.
• 12. In the same skillet, add the chopped onions, and sauté until soft and translucent, but not browned, about 3 - 5 minutes.
• 13. Add the garlic, and stir until fragrant, 60 seconds.
• 14. Add the ground pork, and sirloin, and cook until no longer pink, about 3 - 5 minutes.
• 15. Add the enchilada sauce, and stir to combine, 60 seconds.
• 16. Stir in the cumin, paprika, salt, and white pepper, 60 seconds.
• 17. Reduce the heat to a simmer, and cook until the sauce reduces and begins to thicken, about 15 minutes.
• 18. Chef's Note: Do not rush this process... The slow heat will remove some moisture, and that will prevent the tortillas from becoming soggy; in addition, the slow heat will help the flavors blend together.
• 19. Chef's Tip: While the sauce is simmering taste for proper seasoning and adjust. If you want the sauce hotter... GO FOR IT.
• 20. Take a baking dish, or pie plate, and brush on a bit of oil or butter.
• 21. Take one of the flour tortillas, apply a layer of refried beans, and then place (bean side up) in the dish.
• 22. Add a layer of the sauce/meat mixture, and sprinkle on some cheese, and a few olives.
• 23. Take another one of the tortillas, and add some beans, and place in the dish, bean-side down. Then, add some sauce/meat mixture, cheese, and olives.
• 24. For the third tortilla, repeat steps 22 and 23.
• 25. For the forth, and last tortilla, add some beans, and press lightly into the top, bean-side down.
• 26. Add a light layer of beans, and cheese.
• 27. Cover and bake in the preheated oven until the cheese is nice and bubbly, and beginning to brown in spots, about 20 - 25 minutes.
• 28. PLATE/PRESENT
• 29. Serve while still nice and hot, and top with some Mexican cheese, black olives, jalapenos... whatever suits your fancy. Do not forget to serve with some some extra (meatless) enchilada sauce on the side, and a few cold beers. Enjoy.
• 30. Keep the faith, and keep cooking.

TACO SALAD (SOUTH OF THE BORDER)

Steps:

• Brown and cook ground beef in an iron skilled. Add beans to beef. Set to one side. Tear Lettuce into small pieces and put in a large salad bowl. Cut up tomatoes, onion and avocados and add to lettuce. Add grated cheese, beef and beans to salad. Take a bag of chips, crush them and add to salad. Let people choose which dressing, cheese dip, sour cream or hot sauce they want to put on their salads.