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
- Sauté the onion. Add the garlic and continue to cook for a few minutes.
- 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.