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

I solved it...

Well, to everyone.. I do believe I really have it. My last batch recipe was a couple ingredients/products off.. slight adjustments make all the difference in the world. A 16 year KT former employee gave me three tips (he didn't know the recipe, just made suggestions after he tried mine).

What I thought was 90% close, I think I have 97% close.

I tastes perfect, I even have a cup of KT right here to compare, it is pretty dead on. I seriously don't know what else can be done to make it perfect (100%).

I am going to let it sit in the fridge for a half day then if it tastes like I think I will post my final recipe then.... I'm done.

Sep 17, 2013
redmeat in Home Cooking

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

I'm not adding anything different to my sauce, it's too perfect. Maybe a quantity adjustment on some of the ingredients or ways of preparation that might change.

Sep 07, 2013
redmeat in Home Cooking

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

I don't think it changes the heat.

Sep 07, 2013
redmeat in Home Cooking

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

PS... the japones (JAPANESE CHILIS) was a suggestion from a new cook I hired in my restaurant (whose family owns taco trucks .. and he was raised in that biz.. and worked for them for 10 years). He tasted the KT sauce that I brought from KT (he had never had KT) and he immediately said, try Japanese Chilis... and those are so readily available at places like Northgate Market that it made sense.

Sep 06, 2013
redmeat in Home Cooking

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

Thanks mr pimm... let me know how toasting affects the flavor.

I think we are there or as close as you can get....

Of course, in large batches made in a factory there will be some additives and preservatives that might change the flavor a bit. However, at home, super easy, super quick ... (or on a taco truck) it is pretty damn good.

The toasting of the chilis might work because there are some black bits in KT's sauce that don't appear in mine.

Now I gotta try it on some tacos....

Sep 06, 2013
redmeat in Home Cooking

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

Here it is...

Here is my closest yet... And I have to "Eat Major Crow" because I said NO to Cloves and i used Cloves in small quantities and it is pretty damn close.

I used:
a small handful of de arbols
a small handful of japones
(maybe 20 each)
2 tbsp Chipotle Chili Powder
3 Cloves Garlic
1tsp Knorr
3 tbsp White Vinegar
3-4 Cloves
1 tsp Salt and cracked Black Pepper

I didn't toast or do much d-seeding.
Boiled Water. added de-stemmed de arbol and japones as is. Let them soak for 20 minutes or so.
Added the chilis and garlic to the blender with the Vinegar, Knorr, Chipotle Powder, Cloves, Salt, Pepper and enough Chili water to cover. Blended it really good - a good minute or longer.

I didn't strain or anything... that's the sauce. Add more chili water if it's too thick. Keep adding until you get the right consistency.

It fooled 2 big KT Fans... it is right on.... I would let it sit out for a bit to get to room temperature. Then put it in the fridge over night. if it thickens up on you, you can just add a little water.

Trust me, I have been on this board for years... this is it.

Sep 06, 2013
redmeat in Home Cooking
2

King Taco

I brought it to work and had two KT fans try it and they agreed that without the original recipe or knowing exactly what the factory that produces it for KT puts in their sauce.. ... the one I made was a dead-ringer for the KT Red Sauce.

Sep 06, 2013
redmeat in Home Cooking

King Taco

tsp is teaspoon ...

trust me, just try it..

the japones (japanese) pepper idea came from a new employee of mine. his family owns lunch trucks and does a lot of tacos and stuff.. i asked him to taste KT and give me his thoughts.

He basically said, either or both peppers, vinegar, garlic, salt and pepper... that's it.

I made it like that, but it was missing something, so i put the chipotle powder in, the 3 cloves, and teaspoon of knorr.

Sep 05, 2013
redmeat in Home Cooking

King Taco

I let it sit in the fridge for 24 hours and it tastes even more like it than I originally reported. It thickened up on me a bit, I just diluted it with a bit of fresh water.

I think it is it.

I don't think you can much closer.

Somebody try and make it and let me know what you think.

Sep 04, 2013
redmeat in Home Cooking

King Taco

hi

Sep 04, 2013
redmeat in Home Cooking

King Taco

Here is my closest yet... And I have to "Eat Major Crow" because I said NO to Cloves and i used Cloves in small quantities and it is pretty damn close.

I used:
a small handful of de arbols
a small handful of japones
(maybe 20 each)
2 tbsp Chipotle Chili Powder
3 Cloves Garlic
1tsp Knorr
3 tbsp White Vinegar
3-4 Cloves
1 tsp Salt and cracked Black Pepper

I didn't toast or do much d-seeding.
Boiled Water. added de-stemmed de arbol and japones as is. Let them soak for 20 minutes or so.
Added the chilis and garlic to the blender with the Vinegar, Knorr, Chipotle Powder, Cloves, Salt, Pepper and enough Chili water to cover. Blended it really good - a good minute or longer.

I didn't strain or anything... that's the sauce. Add more chili water if it's too thick. Keep adding until you get the right consistency.

It's is almost there. about 90% I would say.. the only missing element is the unique tangy-zinginess... It has some of that from the vinegar ... I'm thinking Citric Acid - but don't know exactly what that tastes like.

Lime is too sweet... it's not fruit...Vinegar works but it it has that sweet/sour taste... All the flavors are there, it's just a matter of finding that one item ...

Sep 02, 2013
redmeat in Home Cooking

King Taco

I jacked something up on the "i have a secret." I am doing something wrong. I think I am going to do a batch without straining. I am getting my sauce too watery and I am losing that strong chili flavor. The white vinegar jacked it up. I think I am going to give tomatillos another try.

Aug 30, 2013
redmeat in Home Cooking

King Taco

Don't add habaneros... I have a possible secret. I will test it in a day or so and report back.. I have a restaurant and one of my brand new cooks works part time for his family on a taco truck... he tasted the KT sauce I brought in and told exactly what he thinks it is... give me a day or two and I will try what he told me..

Aug 29, 2013
redmeat in Home Cooking

King Taco

I mean it's personal preference. The pumpkin seeds will (blended) add a nutty flavor and a creamy texture... I don't think that goes with KT's Red Sauce. Plus, it probably will lighten the color, which doesn't match KT's Sauce....

And, Yes, I toasted the de arbols, lightly...

Aug 28, 2013
redmeat in Home Cooking

King Taco

I used the exact recipe Boxfan1 put up. Although everyone agreed it was very very close, the consensus was a tad too sweet. I attribute that to the Red Wine Vinegar.

I toast the de arbols just to release the oils. In a non stick pan, maybe a minute or two.

I basically start to boil water to reconstitute the dried Chills. However I ad a few cloves of garlic and knorr to the water. So it makes a flavored broth. I add the de arbols to the broth and soak them until they are soft.

I transfer the soften de arbols, chipotles (which I rinse the adobo off - somehow I think KT uses dried chipotles and not the ones in adobo), garlic and ladel enough broth to cover in the blender. I add a little vinegar, salt and pepper and blend really really good.. careful if its hot (hold the lid on with a towell).

I press it through a medium strainer and refrigerate. I think actually adding a little oil to the pan and cooking it to reduce it to the proper thickness might be needed here but I didn't do it. Cooking it does take away some of the bitterness of the chili.

I just ate King Taco about 3 seconds ago and the sauce I made was not as hot. I am thinking all dried chilis toasted and reconstituted in water, de arbols, chipotles and cayenne. add the garlic, salt, pepper and vinegar....

For sure the flavors are there.

Quantities...

One Large Handful of de arbols, destemmed and deseeded.
One Can Chipotles ( i washed off the adobo)
2-3 Cloves of Garlic
2 TBSP Knorr
approx 3 cups of water
3 TBSP Vinegar
salt and pepper to taste.

Aug 27, 2013
redmeat in Home Cooking

King Taco

Made it, consistency and color are perfect, flavor is super close.. I think the Red Wine Vinegar is a little too sweet. I am gonna try it with Regular White Vinegar (not White Wine).

Aug 23, 2013
redmeat in Home Cooking

King Taco

Aug 17, 2013
redmeat in Home Cooking

King Taco

I have been talking to my good friend and he says his wife (who cooks authentic mexican all the time) uses a lot of homemade pineapple vinegar in her cooking. I asked him to ask her what applications. I wasn't sure if it was just for dressings or did they use it in cooking.

Aug 12, 2013
redmeat in Home Cooking

King Taco

I have all those ingredients here.. and I agree all those flavors are in there somewhere.. maybe I will make a batch with red wine vinegar and I still want to try it with tomatillos. I have used tomatillos, but never with chipotles...

Aug 11, 2013
redmeat in Home Cooking

King Taco

I haven't really come close... Or what I think is close. However, I have come up with some really good sauces in the meantime.

One of my favorites is just a super simple, de arbol, tomatillo & garlic sauce. Take a big handful of de arbols, de-stemmed and toss them in a pot with about 4 or 5 tomatillos and 4 or 5 cloves of garlic (add salt to taste). Simmer in a little canola or corn oil (not olive) on medium heat until the de arbols start to change color. Take off the heat, let cool and blend... add water to alter the consistency. run it through a medium strainer and boom bam.. you got a tasty red sauce.

note: I have also made it with Chipotles added and it just gives you a smokey element.

Jul 25, 2013
redmeat in Home Cooking
1

King Taco

Yeah... Haha... I am certain the employees don't know the recipe.

I have a restaurant. We don't do Tacos regularly. We screw around in the kitchen sometimes trying to copy it. All of our attempts has come up with some tasty red sauces. And, we use them when we run specials.

May 20, 2013
redmeat in Home Cooking

King Taco

I don't know about all those ingredients. I think it is super simple. Like I said in the other thread, I will go to my grave contending that there is NO CLOVES in the red sauce.

I'm working on a simple, de arbol - tomatillo sauce. I made one last week and it was really good.

May 19, 2013
redmeat in Home Cooking

King Taco

Someone told me that its the process that is a problem. They said you might get the smokey flavor by cooking the dried de arbols in oil .. to the point where they get charred ..

Apr 30, 2013
redmeat in Home Cooking

King Taco

I'm gonna try something from a tip I got tonight.. I will let you know if it works

Apr 28, 2013
redmeat in Home Cooking

King Taco

I haven't yet. But, what I made today is almost perfect. I know I have it .... I have to make another batch tomorrow and change one small thing and I think I got it.

Apr 04, 2013
redmeat in Home Cooking

King Taco

Sorry the former thread is so muddled with crap.. thought I would start it over.

it's simple... the quantities are unknown. KISS.. Keep It Simple Stupid

de arbols
chipotles
rice wine vinegar
knorr or chicken bullion
garlic
salt

that's it....

Mar 28, 2013
redmeat in Home Cooking
1

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

I don't smell clove. I do taste a clove-like after taste (eating and smelling it now). All Spice seems to give that sensation. Like I said, I have been eating KT for 28 years, never have I seen a chunk of anything in Red Sauce. I smell KT and smell an smokey chipotle type smell.

Dec 07, 2012
redmeat in Home Cooking

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

Can you post pictures? I made this, it looks right, but doesn't taste like KT to me. I have been eating KT for 28 years, still eat it twice a week and bring home a couple of large cups of the red sauce every time I go. I just don't taste it in your sauce. It's decent, it has some of the characteristics, but it is off. I'm gonna make it today minus a few ingredients.

Dec 07, 2012
redmeat in Home Cooking

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

It doesn't have to be Agave.... it could be just straight sugar.

Oct 18, 2012
redmeat in Home Cooking

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

Slugworth... do you think to balance the salt in the knorr and salt in general there is a small (very small) amount of sweetness.. like a little Agave Syrup.. kind of common in some mexican sauces.

My thoughts were, (first off I like the idea of lemon zest) your lemon zest, knorr, salt pepper, other spices, cider vinegar and..... a little sweetness... not crazy but some?

The only reason I asked is for the hell of it, I made a small pot full of knorr, hot water, cider vinegar and agave and it had a really unique flavor.

I'm not swearing on it or saying that's what it is... just a suggestion.

Oct 17, 2012
redmeat in Home Cooking