s

Slugworth's Profile

Title Last Reply

King Taco: what's in that sauce?!!?! [moved from Los Angeles board]

Makes sense

Sep 10, 2014
Slugworth in Home Cooking

King Taco: what's in that sauce?!!?! [moved from Los Angeles board]

Go easy with that stuff though. The reason why I did that is because the KT stuff seems to have more Scovilles than the DeArbols or Japoneses give off.

Sep 09, 2014
Slugworth in Home Cooking

King Taco: what's in that sauce?!!?! [moved from Los Angeles board]

And always use flank steak marinated in Mojo Criollo for at least 24hrs. This gives your Carne Asada burritos and tacos that King Taco "Lemony Beef" flavor. This is a MUST!

Sep 09, 2014
Slugworth in Home Cooking

King Taco: what's in that sauce?!!?! [moved from Los Angeles board]

Here's what I've been doing for my last few batches. 1 cup each dried DeArbols, Japones, 3 dried Chipotles, 1/2 tsp smoked Habanero powder (I use "Dave's") 1 small tin tomato paste, 1 packet Sazon Goya, 1 tsp powdered coriander, 2 cups (plus or minus to get the proper consistency) GOYA Mojo Criollo, a dash of Mexican Oregano, juice from 2 fresh limes, 1 tbsp. dried cloves, a splash of cider vinegar and salt to taste. Refrigerate for several days to allow the flavors to blend and settle. This is a GREAT sauce!

Sep 09, 2014
Slugworth in Home Cooking

King Taco: what's in that sauce?!!?! [moved from Los Angeles board]

The Mojo Criollo and Sazon Goya provide the citrusy flavor and apple cider vinegar kicks in the sweet tangy-ness.

Oct 08, 2013
Slugworth in Home Cooking

King Taco: what's in that sauce?!!?! [moved from Los Angeles board]

Yes! I used a spoonful of Habanero powder too. "Dave's" was the brand. He's the guy that makes that "Insanity Sauce". Definitely let it chill overnight to give the flavors a chance to settle and bind. Bon apetit!

Sep 10, 2013
Slugworth in Home Cooking

King Taco: what's in that sauce?!!?! [moved from Los Angeles board]

I think the whole "key" to duplicating this sauce is the combination of 4 central ingredients: DeArbol, Japones, Chipotle peppers and cloves. Everything else added will just be seasoning. I have a quart of delicious sauce so I'm set for a while.

Sep 10, 2013
Slugworth in Home Cooking

King Taco: what's in that sauce?!!?! [moved from Los Angeles board]

The Achiote I used is also called "Sazon Goya con cilantro y achiote" and the packets are about the size of a tea bag. The Goya Mojo Criollo bottles I buy are 24oz, so I used about 12 oz. I made Carne Asada burritos last night and poured on the sauce.. It is delicious, highly addictive, and screams KING TACO!

Sep 10, 2013
Slugworth in Home Cooking

King Taco: what's in that sauce?!!?! [moved from Los Angeles board]

I'll definitely give your recipe a try, Red!

Sep 07, 2013
Slugworth in Home Cooking

King Taco: what's in that sauce?!!?! [moved from Los Angeles board]

Astute observation Red, this is why I tossed in a couple of Guajillos...They add the black bits plus add a sort of citrus-y, fruity flavor to the mix...

Sep 06, 2013
Slugworth in Home Cooking

King Taco: what's in that sauce?!!?! [moved from Los Angeles board]

Here's my latest and it's GOOD!

In a blender, mix:

A handful of DeArbols
4 dried Chipotle peppers
1 Tbsp whole cloves
1 Tbsp onion powder
1 tbsp. allspice berries
1 packte achiote
1 small can tomato paste
1 tbsp. coriander powder
1 tbsp. powdered chili japones
2 dried guajillo chiles
1 half bottle of GOYA Mojo Criollo
1 tsp smoked habanero powder (I used "Daves")
1 Tbsp minced garlic
1 tbsp. salt
1 cube Knorr pollo
1/4 cup apple cider vinegar
Add water to bring to right consistency

Sep 06, 2013
Slugworth in Home Cooking

King Taco: what's in that sauce?!!?! [moved from Los Angeles board]

Almost forgot the Chipotles. They must be the dried type, NOT the canned (en adobo) I think the Adobo sauce adds too much bitter Cumin and shifts both the flavor and color in the wrong direction. PS. I found ALL the ingredients at Food 4 Less.

Dec 09, 2012
Slugworth in Home Cooking

King Taco: what's in that sauce?!!?! [moved from Los Angeles board]

Here's another one, and wow, it's GOOD!

3/4 pouch Chili De Arbol
6 dried Puya chiles (de-stemmed)
3 Dried (NOT CANNED) de-stemmed whole Chipotle peppers.
2 dried Guajillo chiles (de-stemmed)
1 Tbsp powdered Mexican Cayenne
2 tbsp dried Mexican Oregano
1 packet Sazon Goya
1 Tbsp Mexican black peppercorns
1 Tbsp dried Mexican Allpsice berries,
1 Tbsp ground Coriander seed.
1/2 tbsp dried whole Mexican cloves
1/4 cup Goya Mojo Criollo
2 tbsp dried Pequin chiles
1/3 bunch fresh Cilantro
1 cube Knorr pollo
Juice of one large lemon (save peels)
1 1/4 tbsp sugar. 1 tsp Kosher salt.

Liquefy all ingredients in a blender adding hot water to gain the correct consistency. Transfer to a large soup pot. Add 1 bay leaf and the conserved lemon peels. Simmer for 15 minutes. Remove bay leaf and lemon peels. Allow to cool for 30 minutes and transfer into a 1QT jar. (this should yield amost EXACTLY 1 quart) Seal jar and place jar into ice bath for 45 min.

Man this is great stuff. The heat "creeps" up just like KT. The "aftertaste" is there. The color is dead on. So is the "complex" "spicy", "savory" "lemony" taste and "aromatic" smell. All peppers were used dried, straight out of their packages. NO cumin or pumpkin seeds were added.

I just finished eating a HUGE burrito made with flank steak marinated 3 days in Mojo Criollo, fresh cilantro and onions and canned pinto beans simmered in a packet of Sazon Goya. I dumped about 4 Tbsp on the burrito before rolling and added more as I went.

This stuff is fantastic. Really, really tasty. Let me know what you think!

Dec 09, 2012
Slugworth in Home Cooking

King Taco: what's in that sauce?!!?! [moved from Los Angeles board]

Here's another one, and wow, it's GOOD!

3/4 pouch Chili De Arbol
6 dried Puya chiles (de-stemmed)
2 dried Guajillo chiles (de-stemmed)
1 Tbsp powdered Mexican Cayenne
2 tbsp dried Mexican Oregano
1 packet Sazon Goya
1 Tbsp Mexican black pepper
1 Tbsp dried Mexican Allpsice berries
1/2 tbsp dried whole Mexican cloves
1/4 cup Goya Mojo Criollo
2 tbsp dried Pequin chiles
1/3 bunch fresh Cilantro
1 cube Knorr pollo
Juice of one large lemon (save peels)
1 1/4 tbsp sugar. 1 tsp Kosher salt.

Liquefy all ingredients in a blender adding hot water to gain the correct consistency. Transfer to a large soup pot. Add 1 bay leaf and the conserved lemon peels. Simmer for 15 minutes. Remove bay leaf and lemon peels. Allow to cool for 30 minutes and transfer into a 1QT jar. (this should yield amost EXACTLY 1 quart) Seal jar and place jar into ice bath for 45 min.

Man this is great stuff. The heat "creeps" up just like KT. The "aftertaste" is there. The color is dead on. So is the "complex" "spicy", "savory" "lemony" taste and "aromatic" smell. All peppers were used dried, straight out of their packages. NO cumin or pumpkin seeds were added.

I just finished eating a HUGE burrito made with flank steak marinated 3 days in Mojo Criollo, fresh cilantro and onions and canned pinto beans simmered in a packet of Sazon Goya.

This stuff is fantastic. Really, really tasty. Let me know what you think!

Dec 09, 2012
Slugworth in Home Cooking

King Taco: what's in that sauce?!!?! [moved from Los Angeles board]

I'm thinking outside the box and looking at combining other chiles into the mix, namely "Pequin" and "Guajillo Puya" for flavor, color and heat. Cayenne has not been ruled out.

Dec 09, 2012
Slugworth in Home Cooking

King Taco: what's in that sauce?!!?! [moved from Los Angeles board]

I just had some of my sauce with a bowl of chili. It's very tasty, and very close. I really don't know how it could get any closer, but it's almost as I've "forced" the taste. Some flavor components are overstated, while others seem understated. I'm going to keep this recipe and probably make some more when I run out, but I'm also going to keep experimenting. Next time, I think I'll abandon the straight Chili De Arbol route and start with a combination of peppers close in Scovilles and maybe Puyas instead. Even on KT's website it says, and I quote: "Red Salsa - Salsa made from a variety of chilis and mixed spices that give it its very spicy hot flavor, that follows a very secret King Taco family recipe"

Dec 08, 2012
Slugworth in Home Cooking

King Taco: what's in that sauce?!!?! [moved from Los Angeles board]

Bayless says use both.....He also says let the stuff age...."Up to several weeks". I first tried KT in 1982 or so, same with El Tepeyac. I still drive up to Boyle Heights to get my Machaca Burrito fix! A tweak here and a tweak there is probably needed, but I'm gonna let my stuff mature for a while longer before I make any changes.

Dec 07, 2012
Slugworth in Home Cooking

King Taco: what's in that sauce?!!?! [moved from Los Angeles board]

Here's a Rick Bayless recipe. This guy is amazing. http://www.cookstr.com/recipes/chile-...

Dec 07, 2012
Slugworth in Home Cooking

King Taco: what's in that sauce?!!?! [moved from Los Angeles board]

I'll try to shoot some pix over the weekend, but the color is pretty much dead on. It also took 3 days in the fridge to really settle in. Friend of mine came over for tacos last nite, he refused to leave until I parted with a good sized jar for him to take home. He said "It tastes like King Taco", so I'm going to stick with this as a main recipe and do some minor tweaking next time. As far as cloves go, there's GOT to be cloves or allspice (or some combination of both) in their sauce. Too many people have reported finding chunks of the stuff in the sauce. The aromatic clovey-ness has always hit me right in the nose every time I have KT.

Dec 07, 2012
Slugworth in Home Cooking

King Taco: what's in that sauce?!!?! [moved from Los Angeles board]

I took my jar of sauce out of the fridge, opened the lid and took a great big sniff. Gang, this is it. I can't see how we could get any closer. A few days refrigeration really did the trick. I'm sticking with this recipe. It's delicious. I'm happy. Almost perfect. Having some friends over tomorrow nite for a tasting session. Looking forward to seeing their faces after that first bite. Another big piece of this puzzle is to simmer your beef in Mojo Criollo. This is a MUST. I stocked up today. Bought 3 more bottles from Food4Less. What this stuff does to Carne Asada is sinful. Good luck gang, and Bon Apetit! Cheers.

Dec 05, 2012
Slugworth in Home Cooking

King Taco: what's in that sauce?!!?! [moved from Los Angeles board]

I usually only order Carne Asada tacos or burritos. Once in a while Al Pastor with Green. There definitely is something very aromatic in that green sauce. Whether it's Mexican Basil, Rosemary, or Hoja Santa, I have no idea. Hopefully someone figures it out; the red sauce is too hot for mi esposa.

Dec 04, 2012
Slugworth in Home Cooking

King Taco: what's in that sauce?!!?! [moved from Los Angeles board]

I have a large Rosemary bush growing in the yard. I never thought of using it in Mexican food, but It's worth a try. I haven't really tried to do a Green sauce yet, maybe next time.

Dec 04, 2012
Slugworth in Home Cooking

King Taco: what's in that sauce?!!?! [moved from Los Angeles board]

"Naranja Agria" is a orange based marinade made by Goya. I found it at Food For Less in a quart glass bottle. Kinda like the counterpart to their lemon based "Mojo Criollo". Right now I'm enjoying my made from scratch sauce and El Cocina De Slugworth esta cerrado, but I'm open to trying anything that, in the end, tastes good! My sauce is in the fridge in a plastic Mayonnaise jar getting happy, happy, happy. I'm having some friends over on Thurs for Carne Asada tacos. I'll see what they think of my latest concoction. Salud!

Dec 04, 2012
Slugworth in Home Cooking

King Taco: what's in that sauce?!!?! [moved from Los Angeles board]

Tapatio is now located in a "30,000 SF state-of-the-art facility" They also sell cases of their sauce containing 4 one gallon bottles. I guess anything is possible. If KT is using Tapatio as a supplier, it's also possible that it's a custom formula or a *part* of a formula that KT processes further. At the restaurants, KT"s sauces are always in large heat sealed plastic bags.

Dec 04, 2012
Slugworth in Home Cooking

King Taco: what's in that sauce?!!?! [moved from Los Angeles board]

If KT is using Tapatio in their sauce, I highly doubt they are getting it in 5oz bottles. 5gal buckets maybe, and also, Tapatio could be custom formulating for KT with a non-disclosure agreement.

Dec 04, 2012
Slugworth in Home Cooking

King Taco: what's in that sauce?!!?! [moved from Los Angeles board]

I used apple cider vinegar in a prior batch. It didn't seem to move the flavor significantly in any particular direction but adding the splash of Goya's Mojo Criollo and Naranja Agria absolutely did.

Dec 04, 2012
Slugworth in Home Cooking

King Taco: what's in that sauce?!!?! [moved from Los Angeles board]

Hard to believe. How did you get this information? Do you know for a *fact* that King Taco's corporate office or central commissary receives shipments of Tapatio? I've had many a bottle of Tapatio. It's just a generic red Mexican hot sauce and the flavor is unremarkable. There's probably Chile DeArbol in it, but that's where the similarities seem to end. Tapatio started in 1971, so the time frame is right, but KT's sauce has got far more going on in it that Tapatio, and the stuff that I made over the weekend is incredibly close.

Dec 04, 2012
Slugworth in Home Cooking

King Taco: what's in that sauce?!!?! [moved from Los Angeles board]

Wow. After 24+ hours of refrigeration, my sauce has really begun to settle in. The heat has backed off a bit and the fiery, smoky, citrus and spice notes have melded together very nicely. The key is getting the ratio of DeArbol/Chipotle just right and being generous with the Allspice. I might do a very small amount of adjustment on my next batch, but it will be very very slight. Also, I marinated a piece of flank steak in Goya's "Mojo Criollo" overnight and roasted it slowly in my outdoor BBQ. Chopped it into taco meat and put it back into a deep skillet and added a splash of Mojo Criollo. Steamed a few corn tortillas by setting them on top of the simmering meat for about 2 minutes and assembled a couple of tacos with chopped onions, cilantro, the sauce and a squirt of lemon juice. The result? Sabroso!!!!

Dec 03, 2012
Slugworth in Home Cooking

King Taco: what's in that sauce?!!?! [moved from Los Angeles board]

Here's my latest recipe and by far my best: Toast a pouch of Chili De Arbol until you see wisps of smoke and they just start to darken. Turn off the heat and allow to cool slightly. Add 1 tsp crushed garlic and slightly toast it. Allow this to cool further and transer to a blender. Add about 6oz of Embasa's Chipotles in Adobo. (I was aiming for about 3-1 Arbol vs. Chipoltles) Drop in 1 Knorr chicken cube and add hot water until the mix blends smoothly. Add 1 tbsp Dona Maria pipian mole and 2 Tbsp roasted/salted pumpkin seeds. Add 1/2 tbsp of each: black peppercorns, whole allspice and whole cloves. Add 1 tbsp powdered coriander seed, 1tbsp California chile powder and 1/8th of a bunch of fresh cilantro. And for the sweetness/zesty taste add 1/4 cup Goya Mollo Criollo and 1/4 cup bitter orange. Transfer this back into a pot to simmer for 10 minutes. This is incredibly close to KT's red sauce. The smell, color and consistency are almost exactly dead on. The heat level is higher, but I think this will mellow out with a few days of refrigeration. It's all there..Fine tune as you like. Some very minor adjustments could probably be made, and I don't think we'll ever get it 100%, but this is very, very close. Buen Provecho!

Dec 02, 2012
Slugworth in Home Cooking

King Taco: what's in that sauce?!!?! [moved from Los Angeles board]

I was thinking Epazote or HojaSanta in the green stuff; I've seen "Cinnamon Basil" plants at H.D, I never knew this was a.k.a Mexican Basil, good find! I'll plant some in my herb garden next spring...As far as the Red sauce, I'd be happy to get to 90%. When I do my next batch, I'm going to grind a combination of the spices mentioned here in various posts in a molcajete, then put them in an herb steeping bag to do what's called an "infusion" and simmer this in the DeArbol based sauce; you get the flavors and aromatic qualities of the spices without having to consume the bitter grinds and tailings. I've done this with many of my holiday homebrew beer recipes with excellent results. I'm gonna keep experimenting..

Nov 29, 2012
Slugworth in Home Cooking