Best Taco Bell Style Green Sauce Recipes

TACO TRUCK GREEN SAUCE RECIPE

Steps:

• Boil Jalapenos: Bring a medium pot of water to a boil. Carefully add whole jalapenos and simmer until jalapenos are very tender (about 10 to 15 minutes). Once the jalapenos are cooked, remove them from the water and carefully (they will be hot) cut the stems off and discard the stems.
• Blend: Blend together cooked jalapenos, raw garlic, raw onion (optional), vegetable oil, salt, and MSG (optional) until the sauce is smooth and creamy. You may need to add additional vegetable oil if it is not emulsifying well.
• To serve: Eat with chips or drizzle on your favorite taco.

COPYCAT TACO BELL GREEN SAUCE

Steps:

• Remove the husks from the tomatillos and slice each in half. Slice the jalapenos in half and remove the stems and seeds. Bring the chicken broth to a boil in a saucepan over medium-high heat. Add the tomatillos and jalapenos to the broth and boil for 10 minutes. Transfer the tomatillos and jalapenos to a blender, reserving the broth. Add the onion, garlic, and cilantro to the blender. Process until smooth. Heat the oil in a deep skillet over medium-high heat. Add the tomatillo puree and cook, stirring constantly, for 5 minutes or until dark and thick. While stirring, slowly stir in the reserved broth and bring to a boil. Reduce the heat to a simmer and let cook for 10 minutes or until thick, stirring frequently. Let the sauce cool, then store in an airtight container in the refrigerator for up to 10 days.

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.

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.

TACO BELL MILD TACO SAUCE (COPYCAT)

Steps:

• WHISK all ingredients together rigorously in a medium saucepan (1 cup cold water, one 8 ounce can tomato sauce, 4 teaspoons arrowroot or cornstarch, 2 tablespoons white vinegar, 1 tablespoon ground cumin, 1 tablespoon dried onion flakes, 1 teaspoon Lawry's Seasoned Salt, 1 teaspoon lime juice, 1 teaspoon orange juice, 1 teaspoon Worcestershire sauce, 1/2 teaspoon dried chipotle powder, 1/2 teaspoon plain new mexico chile powder, 1/2 teaspoon A-1 Steak Sauce, 1/4 teaspoon white pepper, 1-2 drops liquid smoke, measured into a spoon first).
• BRING mixture to boil over high heat.
• WHISK as needed.
• BOIL one full minute.
• REMOVE from heat and cool.
• 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 burritos, or use as a starter-base for chili.
• REFRIGERATE any unused portion for up to 2 weeks.
• SHAKE well before serving again.

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.