r

redmeat's Profile

Title Last Reply

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

Good point, I do that when I make my bolognese ..

Sep 19, 2014
redmeat in Home Cooking

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

Where you do you buy the Daves smoked Habanero .. Id like to try it out.. online?/?? my local grocery strores don't carry it

Sep 19, 2014
redmeat in Home Cooking

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

I thought I would give this sauce another shot. Of course I went to King Taco today and had to eat it before I got ready to work on it. Plus I brought some red sauce home. All the attempts in here are good and we have made some pretty good sauces, but they still don't come anywhere close to KT, so we are obviously doing something wrong. I called King Taco today.. to try and eliminate ingredients. Of course the will never tell you whats in it, but getting them to tell you whats not in it helps too.

I said I was a vegetarian and needed to know if they used chicken stock of any kind in the red sauce, then I also told them I am allergic to MSG, they had to call me back & they did. NO MSG which rules out most powdered chicken stocks & it is vegetarian (no chicken stock) so Knorr and any stocks are out.

I told him I called because it had a richness that resembled the flavor of chicken stock, that is why I questioned him... he said it gets its richness & red color from tomato sauce.

Sep 19, 2014
redmeat in Home Cooking

French Kids Don't Get Fat: Why?

Drive Thru's, Sugary Snacks and Sugary Sodas..

Remove all trips to drive throughs, sugary sodas and stuff like all packaged cookies, ice cream bars, candies (basically anything with sugar) & the problem is solved.

Sep 13, 2014
redmeat in France

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

Yeah... but adding Cayenne gave me the same lip, tongue and linger heat KT does.

Sep 09, 2014
redmeat in Home Cooking
1

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

I like the smoked habanero powder idea...

Sep 09, 2014
redmeat in Home Cooking

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

Thanks... I would like someone when they get a chance to give my last posted recipe a try... It's pretty solid. Simple, quick, easy...

The only thing I am going to try on the next batch is to maybe add more water and cook it down like you would when reducing a sauce.

I know cooking takes the bitterness of the chiles away... that is why so many recipes in mexican cooking have you do a quick 5 second fry in oil first with the chilies.

Sep 09, 2014
redmeat in Home Cooking
1

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

I think people are still way overcomplicating this... it's bold spicy flavors, toasted nuts and seeds just give it a dull earthy taste and pasty feel. Keep it simple. I have talked to so many people who have families that cook traditional. I have not mastered the recipe, but I gave up trying. I think I made some pretty good sauces in the meantime.

I was thinking maybe what we are tasting now from KT is different from the original served on the old converted ice cream truck. Because, I doubt the are pan toasting chiles all day and roasting garlic and soaking chiles, etc. I see how it comes to the stores, in a 5 lb polybag. So, the sauce might be made with powders, that is what I use when I am making a similar version of KT... it's not KT, it's similar.

1 oz pack of de arbol Powder *
1-2 TBSP of Chipotle Powder **
1 TSP of Lemon Pepper Seasoning
2 TSP Cayenne Pepper
1 TBSP Garlic Powder
White Vinegar
Water
Salt

I add the de arbol powder, Chipotle, Lemon Pepper, Cayenne, Garlic and Water (enough to get the right consistency, too thick add more water, start small), and blend. Taste and add a little Vinegar, Salt and more water if needed. Keep repeating that until you get the consistency & flavor to your liking.

Super Simple, tastes good resembles a KT type sauce..

* if you can't find the powder you can toast for 30 seconds and reconstitute with boiling water.

** if you can't find chipotle powder you can use a few in the adobo sauce

Also wanted to mention play with the Lemon Pepper, the citric acid will give you that citrusy taste, just don't overdo it... however you may like more.

Sep 09, 2014
redmeat in Home Cooking

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.

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