This is a great taco sauce.  It works not only on tacos but as a dip and general condiment—everything from scrambled eggs in the morning to that burger you’re working on.

We liked this sauce a little thicker so thickened it with a slurry made with one tablespoon of cornstarch.  Simply mix the cornstarch with a bit of water to make a paste, thin it down till it is the consistency of a thick slurry, and add it to the sauce for the last few minutes of cooking.  Be sure to stir the sauce well as you add your slurry.


  • 1 small onion, finely diced
  • 1 clove garlic, minced
  • 1 cup tomato puree
  • 1 1/3 cups chicken stock
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 2 teaspoon dried oregano
  • salt and pepper to taste


  1. Sauté the onion.  Add the garlic and continue to cook for a few minutes.
  2. Add the puree and spices and cook, simmering, for 8 to 10 minutes or until reduced.  Add the chicken stock and cook for another ten minutes.  Salt and pepper as needed.
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