🧑‍🍳 Here's a "non-traditional" taco sauce for you to give a try. I don't think you'll be disappointed.

[TerryP]

Man that's a limiting factor

Hear! Hear!

Geez, I have purple, white, Vidalia, yellow, and green onions on hand right now! I'm not big on processed foods but I have a bag of Nathan's Onion Rings in the freezer. Uncle Ken's dressing for salads in the fride ...

"They're everywhere. They're everywhere!" (Brief hat tip to Bugs.)

 

[TerryP]

I'm doing patty melts. All that talk about ground beef made me want a burger.

I got a hair up my ass last week and started a sour dough bread mix...had a patty melt on sourdough a few days ago...used Kraft's four cheese Mexican blend topped with sauteed purple onions. Damn good!

 

[Krimson]

I got a hair up my ass last week and started a sour dough bread mix...had a patty melt on sourdough a few days ago...used Kraft's four cheese Mexican blend topped with sauteed purple onions. Damn good!

Did Colby and pepper jack with caramelized Vidalia on texas toast. Hit the spot.

 

[TerryP]

pepper jack

I'll be damned if I didn't just shred about a third of a block for loaded/twice baked potatoes for lunch today. It's been one of those "prepare while cleaning up breakfast" mornings. Just a toss in the oven now, ya know? I've got the "norma" stuff...going with grilled Canadian bacon and 'Welsh onions.'

(I told a friend to stop by after she gets off work this morning. I told her I was using Welsh onions. I'm wondering how long it took for her to head to Google.)

 

[sean]

So I just made this sauce (got it chillin' in the fridge). And I must say...AMAZING!!! Can hardly wait to get the tacos done so I can get the full effect.

 

[Justneedme81]

Back story: I haven't thrown this together in awhile. After browning some ground sirloin this morning for a "Mexican" style lunch I remembered this ...

It's from a place called Pancho's. @Kirk Van de Graaff might remember this from when he was in Memphis. It was on the corner of Perkins and Park Avenue as I recall. Pancho's, just like it sounds, was the Memphis version of what you'd consider Taco Casa in Tuscaloosa. Fast food that beats the hell out of Taco Bell.

Soft taco's, hard, taco salad...all kinds of dishes you can top with this.

1/2 C prepared mustard
1/2 C salad oil
1/2 C of sugar
1/3 C of white wine vinegar
1T of pepper (I used freshly ground black)
1 t of Oregeno
4 green onions.

Blender, mixer, whatever...turn it into liquid. Chill, and serve.

You'll still have your taco seasoning/taste but it's adding a touch ... a lot like Uncle Ken's Vidalia Onion Dressing: a little tart, a little sweet.

Judge me.

I'll need a pic.

 

[TerryP]

I'll need a pic.

OF....?

 

[Justneedme81]

OF....?

The sauce

 

[TerryP]

The sauce

Ate it all. After refrigeration it turns to a green tint: sort of like a green Tabasco without the pepper spice. Sort of like a good, thick Italian dressing with a light green tint.

It's not like a Picante that you can see on the dish...the oil makes it "drip" through the dish so you really don't see the dressing: you just taste it.

from the 'net...look at the right side of the image. It looks like a salad dressing.

 

[TerryP]

The messed up thing about that picture? Using shredded cheese...you have to do that on your own.

 

[sean]

On the weekends, I usually eat a couple hot dogs for lunch. But use Johnsonville brats. So today I decided to coat each one in the taco sauce before heating them up. And I gotta say...DAMN! I normally put mustard and dill relish on them, but this time I just put a little mustard. And they were amazing.

That sauce is so good I could probably heat it up and use it as as dip for fries, chicken fingers/tenders, chips, etc.

 

[TerryP]

On the weekends, I usually eat a couple hot dogs for lunch. But use Johnsonville brats. So today I decided to coat each one in the taco sauce before heating them up. And I gotta say...DAMN! I normally put mustard and dill relish on them, but this time I just put a little mustard. And they were amazing.

That sauce is so good I could probably heat it up and use it as as dip for fries, chicken fingers/tenders, chips, etc.

I've got one of the mini-food choppers...Cuisinart, I think. However you spell that. Here's your chicken thing ...

Reminds me. I had a neighbor that made tortilla's one night. I asked him a few questions, he said, "it's a secret recipe" thing...something like that. I know this is an actual quote. "That's the stupidest shit I've ever heard in my life." Our "friendship" went downhill from that point...he moved. Oh well. I started making my own tortillas. They are pretty easy once you get the hang of it...but, there's always the ones you can buy at the store.

Back to the chicken. A few breasts, diced, cooked in your iron cast skillet with taco seasoning (I make my own...but, there's always store bought) Then, chicken into the chopper until it's shredded.

DON'T use shredded cheese. It has a coating on it...shred it yourself...with the chicken, in the wrap and topped with the taco sauce. Inside, right?

Then top the tortilla...

It's an enchilada, but it's not. A soft taco, but it's not. A burrito...but it's not.

Good sauce recipe...and versatile.