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

TerryP

TerryP

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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.
 
Krimson said:
Just can't decide how I feel about that so I guess I'll have to try it. Do you season the ground beef with traditional taco seasoning?
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Yes. Browned, 3T seasoning, 1C water...simmer. Nothing new other than the dressing.

Based on what you've told me about how you eat...I'm thinking you'll like this. I know I've eaten about a third of the pound since lunch ...
 
TerryP said:
Yes. Browned, 3T seasoning, 1C water...simmer. Nothing new other than the dressing.

Based on what you've told me about how you eat...I'm thinking you'll like this. I know I've eaten about a third of the pound since lunch ...
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😁

But the recipe looks good. I might have to pick some ingredients this weekend and give it a try.
 
sean said:
rookie-numbers.gif


😁

But the recipe looks good. I might have to pick some ingredients this weekend and give it a try.
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All I can tell ya is this. I know a few here are from that area. If they've eaten there I'm betting they'll attest to the taste.

After high school I spent a few years in Memphis. I knew a lot of people in the restaurant business at the time. When I decided to attend UA I took a few bottles with me. After awhile I stopped and Taco Casa took its place.

Several years ago ... one afternoon ... the memory hit and I replicated the recipe. I looked a few minutes ago and it has been published a few times around the 'net: same recipe I came up with. (It wasn't too difficult to figure out...just proportions.)

You run a search on Pancho's > Taco > Sauce > recipe and you'll see it put together. (at least I saw a few videos.)

**I may have this confused. I think COVID got the original in W Memphis, Arkansas.
 
TerryP said:
Yes. Browned, 3T seasoning, 1C water...simmer. Nothing new other than the dressing.

Based on what you've told me about how you eat...I'm thinking you'll like this. I know I've eaten about a third of the pound since lunch ...
Click to expand...
Can't remember the last time I had ground beef tacos but it sounds interesting, will give it a try.
 
Krimson said:
I've done ground sirloin I just haven't eaten any ground meat besides sausage in a long time.
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I hear ya. I'm picky, but I'll admit I keep ground sirloin, buffalo, or 80/20 ground chuck (lasagna's, ravioli's, etc) on hand. Eating four and five small meals a day tends to lead me to making a quick burger for a bite in the afternoon: munch and go type of thing.

Side story: I had a fifth grade teacher, Mr. Jones, who invited me and my mom over for burgers when I was in school. He cooked his in a cast iron skillet, L/Med heat, and always covered with a stainless steel lid. He'd made a dry mix he put with his meat...combo of dried onions, garlic, etc. Today, we call it "Lipton's Mushroom/Onion Soup Mix." He was making his own...but, no doubt, it was as close to Lipton's as one could get before that really hit the shelves.

So, we have to figure...30+ years and I'm still doing the same thing he did when I was in elementary.

** Funny thing about Mr. Jones (Napoleon was his first name. Red hair, receding, short, and over weight. The teacher you can Invision with his "IBM suit and shirt," but always a striped tie.) He carried a rep in elementary: if you cut up in his class your ass it getting cut up in front of the class (well, hallway, for everyone to hear.) We knew that rep in third grade and feared it by fourth. We didn't utter a squeak in fifth. Then going to sixth where my teacher was a true MILF!?! OH, the pressures and anxieties of youth!
 
TerryP said:
I hear ya. I'm picky, but I'll admit I keep ground sirloin, buffalo, or 80/20 ground chuck (lasagna's, ravioli's, etc) on hand. Eating four and five small meals a day tends to lead me to making a quick burger for a bite in the afternoon: munch and go type of thing.

Side story: I had a fifth grade teacher, Mr. Jones, who invited me and my mom over for burgers when I was in school. He cooked his in a cast iron skillet, L/Med heat, and always covered with a stainless steel lid. He'd made a dry mix he put with his meat...combo of dried onions, garlic, etc. Today, we call it "Lipton's Mushroom/Onion Soup Mix." He was making his own...but, no doubt, it was as close to Lipton's as one could get before that really hit the shelves.

So, we have to figure...30+ years and I'm still doing the same thing he did when I was in elementary.

** Funny thing about Mr. Jones (Napoleon was his first name. Red hair, receding, short, and over weight. The teacher you can Invision with his "IBM suit and shirt," but always a striped tie.) He carried a rep in elementary: if you cut up in his class your ass it getting cut up in front of the class (well, hallway, for everyone to hear.) We knew that rep in third grade and feared it by fourth. We didn't utter a squeak in fifth. Then going to sixth where my teacher was a true MILF!?! OH, the pressures and anxieties of youth!
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Kinda lied about the ground beef but not intentionally, I do eat burgers probably 4 to 6 times a year. Strange that I thought about sausage but not burgers. I don't have anything against ground beef but I was trying to think of a dish that I eat it in and forgot all about burgers. Wife and kids will make spaghetti and occasionally they want hamburger helper but I eat something else when they have those, don't like either. Used to eat ground beef tacos regularly and make soup with ground beef but found I like tacos with other meats better and haven't made soup because we haven't been in cold weather. Ground beef is just something that we don't keep on hand, buy it when we decide to cook something that requires it.

Funny how we can relate to those teachers, think we all had at least one of each.

I like grilled burgers but prefer to eat one cooked in cast iron.
 
Krimson said:
Used to eat ground beef tacos regularly and make soup with ground beef but found I like tacos with other meats better and haven't made soup because we haven't been in cold weather. Ground beef is just something that we don't keep on hand, buy it when we decide to cook something that requires it.
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LOL! Black Bean Soup on the menu today...yes, Mex again. But, it's fresh Pico.
 
Krimson said:
I like grilled burgers but prefer to eat one cooked in cast iron.
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Thank you. It may take a few more minutes. You will not have a hockey puck.

Jonathan Kellerman has written a series of books that are crime/psychological thrillers. One of the 'sub plots' of the series is sandwiches. He often mentions "gotta eat it over the sink." (You ought to see my meatloaf sandwich)

If your plate isn't a little nasty after a burger...ya know? It just drips between the fingers.
 
TerryP said:
Thank you. It may take a few more minutes. You will not have a hockey puck.

Jonathan Kellerman has written a series of books that are crime/psychological thrillers. One of the 'sub plots' of the series is sandwiches. He often mentions "gotta eat it over the sink." (You ought to see my meatloaf sandwich)

If your plate isn't a little nasty after a burger...ya know? It just drips between the fingers.
Click to expand...
Yes. I always say if I don't need at least 6 napkins for a burger it probably sucked.

I rarely grill hockey pucks but cast iron is just much more controlled and the only way to get the perfect sear on the outside so you get that little crunch to go with all that greasy saucy goodness. I usually grill because I can't fit 8 or 9 burgers in a pan and my wife likes for all of us to eat at the same time. Cooking for 2 though it's always cast iron. I could get a bigger pan but the rv stove doesn't have enough juice to heat it properly, same issue with a wok. Love to cook asian but hard to do correctly in a camper.
 

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