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

I had the good fortune of having my first taste of this sauce this last weekend. Had both the red and the green. Both are excellent, and very different. I've used the Slugworth 12/9/2012 and Redmeat 9/6/2013 recipes as guides for two sauces I've made. They are both good recipes; I'd say the Redmeat recipe is closer. What do others think? In his last post, Redmeat stated there would be a change to his 9/6 recipe, to make it closer to KT.

Nov 13, 2013
blackd77 in Home Cooking

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

Slugworth,

I have a couple of questions about the recipe above:

1. How large was the pouch of de Arbols?
2. The Sazon Goya...I see several "versions" of the packets...which did you use? (Annatto, Azafran, etc...).
3. No garlic? (Just checking).
4. You mentioned onions in the marinade. None in the sauce? (Again, just checking).
5. Are Puya chiles similar to "Pulla" chiles? I

I made this sauce (minus the chipotles) and it was great...very well received.

Jan 01, 2013
blackd77 in Home Cooking