An old family favorite that we rescued from our more than 30-year-old cookbook. This tastes good when put over egg noodles. I prefer to use a complete green pepper, a 15 12-ounce can of tomatoes, and a teaspoon of paprika.
| Prep Time: | 10 mins |
| Total Time: | 10 mins |
| Servings: | 48 |
| Yield: | 1 /2 cup |
Ingredients
- 1 clove garlic, minced
- 1 teaspoon white sugar
- 1 teaspoon ground cumin
- ½ teaspoon salt
- ½ teaspoon ground mustard
- 1 dash cayenne pepper
- 1 tablespoon distilled white vinegar
- ½ cup olive oil
Instructions
- Whisk together the garlic, sugar, cumin, salt, mustard, cayenne pepper, and vinegar in a bowl. Whisk in the olive oil until incorporated.
Reviews
This is a fantastic recipe! I cut the oil in half and added some fresh lime juice, and then it was perfect. We use this on chicken taco bowls, and it makes it taste like a restaurant. Thanks!
There is too much oil, so I ended up using it as a salad dressing. Even then, it wasn’t all that tasty.
This made for some amazingly flavorful ground beef! I cooked the beef and then let it simmer in this sauce, and my entire family loved it (even the picky 3 and 5 year old)! I doubled everything except the oil as suggested by another reviewer. It was perfect with one pound of ground beef.
This has a good flavor and would taste fine on tacos, I think. Since I was using this as an ingredient for another recipe (Chicken Ole from this site), I added a few squirts of ketchup to give it the tomato flavor I would normally expect. (However, I did try the sauce without it and thought it was good without the ketchup too.) Additionally, I followed the advice of other reviewers to double the spice amounts and use 1/4 cup olive oil and 1/4 cup canola oil instead of just the olive oil. Next time I may add a few dashes of chili powder and paprika if I want a more traditional “taco sauce” flavor.
I liked it. Helped me out in a pinch as I had no sauce or salsa. Did seem a bit too oily as I spooned it on, but it tasted great and I will make it again. Oh also we were out of Cheyenne so I used Cajun seasoning. Gonna put it in a squeeze bottle and label, shake well. 🙂
This is a great recipe! I used it for guacamole too! Yummy!
Works great with enchiladas.
oh my gosh, thank you soooo much. I love Pancho’s taco sauce and I hate buying it in the store because it is costly compared to the amount we like to use. I’m going to try it tonight!!
Used this for a fajita pizza, but If I was making tacos I would have been very disappointed. It was not like traditional taco sauce. Great for a pizza tough, just brush the dough with it and sprinkle a bit over the toppings.
I wouldn’t call this a taco sauce sorry, and there needs to be more seasoning in the mixture & waaaay less oil.
It took some adjusting. We like some spices more than others. But this recipe works great in a pinch.
I used this recipe, with a couple alterations, as the sauce on a taco pizza and it turned out great! I doubled the recipe since it makes such a small batch, but I kept the amount of oil the same since it seemed like too much to me. I actually used 1/4 c olive oil and 1/4 c canola oil so the olive oil flavor wasn’t so overpowering. I added one tsp of chili powder and about 2 Tblsp of ketchup to thicken it up and balance out the flavor a little bit. It turned out great! Now it’s a keeper!
This tasted strange with tacos. Tasted great as a dressing on a salad of lettuce, green peppers, olives, onion, black beans, and corn that went WITH the tacos though. In fact I will actually save this recipe just for that.