Hi All,

I really do not like my seasoning/sauce
that I use on my taco meat. Since the meat
is a natural beef grown by a local rancher,
the meat is very good. Sadly, the problem is
me. :'(

Does anyone have any suggestions as to
how to prepare the sauce from scratch?
(Please no canned sauces. Single herbs and
spices only -- no premade mixes, unless the
individual seasoning are listed. I really
mean from scratch!)

Many thanks,
--Tony





--
-------------------------
I Fish. Therefore, I am.
-------------------------

Try Google.com. They have several taco sauce recipes.

Try Google.com. They have several taco sauce recipes.

Nancree wrote:

Try Google.com. They have several taco sauce recipes.

Hi Nancree,

I get no where with cookbooks and canned recipes. The only
time I have been able to improve my skills is when I get the kind
of person to person advice I get from this group. All the
cookbooks and canned recipes mean nothing to me, but have
someone tell me directly how to cook an egg (a prior posting
of mine) or to make Emeril's Essence and something unique
and fascinating happens. Not only do I suddenly become good at
it, but I actually enjoy doing it!

I think it is just the way I learn.

--Tony


--
-------------------------
I Fish. Therefore, I am.
-------------------------

Anthony Ewell wrote:
Hi All,

I really do not like my seasoning/sauce that I use on my taco meat.
Since the meat is a natural beef grown by a local rancher, the meat
is very good. Sadly, the problem is me. :'(

Does anyone have any suggestions as to how to prepare the sauce from
scratch? (Please no canned sauces. Single herbs and spices only --
no premade mixes, unless the individual seasoning are listed. I
really mean from scratch!)

Many thanks, --Tony



Meat filling for tacos, or a sauce to pour over? I'll assume you
want the filling.

Try this. Soak a couple of dried new mexico chile peppers (the long
flat mahogany ones) in hot water until the soften up a little.
Meanwhile, combine the raw meat and some chopped onion in a frying pan,
and cook until the meat is browned. Take the peppers and a little of
the soaking water and grind them up in a blender. Pour into the meat.
Add a little cumin (not much!), salt, garlic powder, oregano, and cook
rapidly until most of the water is cooked away. Stir in a pinch of
flour to thicken it; reduce heat and cook a few minutes to get rid of
the floury taste. Adjust seasonings with salt, pepper, and cayenne if
it's not hot enough.

Hope this helps,
BOb

Anthony Ewell wrote:
Hi All,

I really do not like my seasoning/sauce that I use on my taco meat.
Since the meat is a natural beef grown by a local rancher, the meat
is very good. Sadly, the problem is me. :'(

Does anyone have any suggestions as to how to prepare the sauce from
scratch? (Please no canned sauces. Single herbs and spices only --
no premade mixes, unless the individual seasoning are listed. I
really mean from scratch!)

Many thanks, --Tony



Meat filling for tacos, or a sauce to pour over? I'll assume you
want the filling.

Try this. Soak a couple of dried new mexico chile peppers (the long
flat mahogany ones) in hot water until the soften up a little.
Meanwhile, combine the raw meat and some chopped onion in a frying pan,
and cook until the meat is browned. Take the peppers and a little of
the soaking water and grind them up in a blender. Pour into the meat.
Add a little cumin (not much!), salt, garlic powder, oregano, and cook
rapidly until most of the water is cooked away. Stir in a pinch of
flour to thicken it; reduce heat and cook a few minutes to get rid of
the floury taste. Adjust seasonings with salt, pepper, and cayenne if
it's not hot enough.

Hope this helps,
BOb

zxcvbob wrote:

Anthony Ewell wrote:

Hi All,

I really do not like my seasoning/sauce that I use on my taco meat.
Since the meat is a natural beef grown by a local rancher, the meat
is very good. Sadly, the problem is me. :'(

Does anyone have any suggestions as to how to prepare the sauce from
scratch? (Please no canned sauces. Single herbs and spices only --
no premade mixes, unless the individual seasoning are listed. I
really mean from scratch!)

Many thanks, --Tony



Meat filling for tacos, or a sauce to pour over? I'll assume you
want the filling.

Try this. Soak a couple of dried new mexico chile peppers (the long
flat mahogany ones) in hot water until the soften up a little.
Meanwhile, combine the raw meat and some chopped onion in a frying pan,
and cook until the meat is browned. Take the peppers and a little of
the soaking water and grind them up in a blender. Pour into the meat.
Add a little cumin (not much!), salt, garlic powder, oregano, and cook
rapidly until most of the water is cooked away. Stir in a pinch of
flour to thicken it; reduce heat and cook a few minutes to get rid of
the floury taste. Adjust seasonings with salt, pepper, and cayenne if
it's not hot enough.

Hope this helps,
BOb


Thank you!

Where do you find your new Mexico chile peppers? If I can not find
them, what would be the closest substitute?

--Tony



--
-------------------------
I Fish. Therefore, I am.
-------------------------

Anthony Ewell wrote:
zxcvbob wrote:

Anthony Ewell wrote:

Hi All,

I really do not like my seasoning/sauce that I use on my taco meat.
Since the meat is a natural beef grown by a local rancher, the meat
is very good. Sadly, the problem is me. :'(

Does anyone have any suggestions as to how to prepare the sauce from
scratch? (Please no canned sauces. Single herbs and spices only --
no premade mixes, unless the individual seasoning are listed. I
really mean from scratch!)

Many thanks, --Tony



Meat filling for tacos, or a sauce to pour over? I'll assume you
want the filling.

Try this. Soak a couple of dried new mexico chile peppers (the long
flat mahogany ones) in hot water until the soften up a little.
Meanwhile, combine the raw meat and some chopped onion in a frying
pan, and cook until the meat is browned. Take the peppers and a
little of the soaking water and grind them up in a blender. Pour into
the meat. Add a little cumin (not much!), salt, garlic powder,
oregano, and cook rapidly until most of the water is cooked away.
Stir in a pinch of flour to thicken it; reduce heat and cook a few
minutes to get rid of the floury taste. Adjust seasonings with salt,
pepper, and cayenne if it's not hot enough.

Hope this helps,
BOb


Thank you!

Where do you find your new Mexico chile peppers? If I can not find
them, what would be the closest substitute?

--Tony





The closest substitute is guajillo peppers, but they are harder to find
than New Mexico types. NewMex peppers are usually easy to find; look in
the ethnic aisle of the supermarket, the peppers will be in crinkly
cellophane bags. Sometimes they are near the produce dept.

Or, you can buy whole or preground peppers online (check out the
"chimayo hot"):

http://www.myspicer.com/Data_Returns/listbytype.php?id=3&tname=Crushed%20and%20Powdered %20Chiles

Best regards,
Bob

zxcvbob wrote:

Anthony Ewell wrote:

zxcvbob wrote:

Anthony Ewell wrote:

Hi All,

I really do not like my seasoning/sauce that I use on my taco meat.
Since the meat is a natural beef grown by a local rancher, the meat
is very good. Sadly, the problem is me. :'(

Does anyone have any suggestions as to how to prepare the sauce from
scratch? (Please no canned sauces. Single herbs and spices only --
no premade mixes, unless the individual seasoning are listed. I
really mean from scratch!)

Many thanks, --Tony



Meat filling for tacos, or a sauce to pour over? I'll assume you
want the filling.

Try this. Soak a couple of dried new mexico chile peppers (the long
flat mahogany ones) in hot water until the soften up a little.
Meanwhile, combine the raw meat and some chopped onion in a frying
pan, and cook until the meat is browned. Take the peppers and a
little of the soaking water and grind them up in a blender. Pour
into the meat. Add a little cumin (not much!), salt, garlic powder,
oregano, and cook rapidly until most of the water is cooked away.
Stir in a pinch of flour to thicken it; reduce heat and cook a few
minutes to get rid of the floury taste. Adjust seasonings with salt,
pepper, and cayenne if it's not hot enough.

Hope this helps,
BOb


Thank you!

Where do you find your new Mexico chile peppers? If I can not find
them, what would be the closest substitute?

--Tony





The closest substitute is guajillo peppers, but they are harder to find
than New Mexico types. NewMex peppers are usually easy to find; look in
the ethnic aisle of the supermarket, the peppers will be in crinkly
cellophane bags. Sometimes they are near the produce dept.

Or, you can buy whole or preground peppers online (check out the
"chimayo hot"):

http://www.myspicer.com/Data_Returns/listbytype.php?id=3&tname=Crushed%20and%20Powdered %20Chiles


Best regards,
Bob


Thank you!

--
-------------------------
I Fish. Therefore, I am.
-------------------------

Anthony Ewell wrote:


Does anyone have any suggestions as to
how to prepare the sauce from scratch?
(Please no canned sauces. Single herbs and
spices only -- no premade mixes, unless the
individual seasoning are listed. I really
mean from scratch!)

Onions, garlic, cumin, cinnamon, dried chilis, salt and pepper,
ketchup.

Does anyone have any suggestions as to
how to prepare the sauce from scratch?
(Please no canned sauces. Single herbs and
spices only -- no premade mixes, unless the
individual seasoning are listed. I really
mean from scratch!)

good cumin and good chili powder from penzy's salt pepper garlic and onion. a
small can of roasted green Chiles a small can of tomato sauce and some salsa
dumped in. that's for about 2 to 4 pounds of meat. the seasonings need to be
adjusted to what you like.

--
Knight-Toolworks & Custom Planes
Custom made wooden planes at reasonable prices
See http://www.knight-toolworks.com For prices and ordering instructions.

In article , says...
Hi All,

I really do not like my seasoning/sauce
that I use on my taco meat. Since the meat
is a natural beef grown by a local rancher,
the meat is very good. Sadly, the problem is
me. :'(

Does anyone have any suggestions as to
how to prepare the sauce from scratch?
(Please no canned sauces. Single herbs and
spices only -- no premade mixes, unless the
individual seasoning are listed. I really
mean from scratch!)

Many thanks,
--Tony






Here is what I do (saw this on some web site).

1 pound low fat hamburger
1 small can of diced chili peppers (such as Old El Paso)
1 T chili powder (or more)
1 tsp cayenne (or more).

Brown the hamburger, then add the rest of the ingredients with a little
water. Simmer for 10 minutes or so.

Netguy wrote:
In article , says...
Hi All,

Does anyone have any suggestions as to
how to prepare the sauce from scratch?
Many thanks,
--Tony






Here is what I do (saw this on some web site).

1 pound low fat hamburger
1 small can of diced chili peppers (such as Old El Paso)
1 T chili powder (or more)
1 tsp cayenne (or more).

Brown the hamburger, then add the rest of the ingredients with a
little water. Simmer for 10 minutes or so.

What, no cumin?

Jill

Netguy wrote:
In article , says...
Hi All,

Does anyone have any suggestions as to
how to prepare the sauce from scratch?
Many thanks,
--Tony






Here is what I do (saw this on some web site).

1 pound low fat hamburger
1 small can of diced chili peppers (such as Old El Paso)
1 T chili powder (or more)
1 tsp cayenne (or more).

Brown the hamburger, then add the rest of the ingredients with a
little water. Simmer for 10 minutes or so.

What, no cumin?

Jill

In news:rec.food.cooking, Dave Smith posted on
Sat, 21 Aug 2004 08:11:29 -0400:

Onions, garlic, cumin, cinnamon, dried chilis, salt and pepper,
ketchup.

KETCHUP!?!?!? BLECH!

I'd go along with a small can of petite cut tomatoes, but not ketchup!