This is a tasty little recipe for grilled BBQ chicken tacos that is both quick and simple to prepare. Mexican components are combined with flavors from the American Southwest. Add sour cream and guacamole as garnish.
| Prep Time: | 5 mins |
| Cook Time: | 20 mins |
| Total Time: | 25 mins |
| Servings: | 8 |
Ingredients
- 1 cup mashed strawberries
- ¾ cup water, or more if needed
- ¾ cup white sugar
- 3 tablespoons cornstarch
- 1 tablespoon lemon juice
- ¼ teaspoon salt
- 4 cups sliced strawberries
Instructions
- Combine mashed strawberries and water in a saucepan; bring to a boil and simmer for about 3 minutes.
- Strain juice from cooked strawberries and add enough water to make 1 cup of juice. Discard pulp.
- Combine sugar, cornstarch, lemon juice, and salt in a saucepan; stir strawberry juice into the sugar mixture. Bring to a boil, stirring constantly, until clear and thick, 3 to 5 minutes. Remove from heat and cool slightly.
- Stir sliced strawberries into the strawberry sauce.
Reviews
Delicious! It was a great way to use some strawberries that were starting to get soft. I used the filling in an Amish Friendship bread recipe. I plan to make it again sometime for strawberry shortcake!
Turned out great! I added some blackberries that I picked and the pie turned out delicious! Thanks for the recipe.
It was amazing!!! very easy to follow and is super delicious!! Just make sure to follow “caden16c”‘s directions- they were super helpful! Thank you for this AMAZING recipe!!!
Tasted wonderful and was well-received. Final product is runny but not overly so, with a consistency closer to syrup. Best thing was how beautifully clear it was providing the pie with a beautiful finish.
Very easy & very few ingredients!
I loved this recipe! Turned out great! I did not use fresh strawberries, but frozen unsweetened ones. I ran out, and used 3/4 cup sweetened strawberry halves to add to the mashed mixture. I strained my sliced strawberries to get rid of the excess juice. I used the juice from the bag and from the mashed pulp. Didn’t have to add water. I’m incorporating the pulp in my sweetened strawberry container to use in my punch bowl cake. I used the filling for a Jell-O mold with sweetened condensed milk, crushed pineapple, strawberry jello, cool whip, and pecans. The fresher filling brought the mold to another level! Thank you for this recipe! Will definitely be making this again!
Thank you fotoe!78, this recipe came out better than expected! An interesting thing to add about the filling is that you can control the color of the finished product by adjusting the heat, which is pretty cool.
Made a homemade strawberry pie with whip cream. Super easy and delicious! Much better than the store bought goop you pour over fresh strawberries.
It was easy and great flavor. Used it as the topping for for the Kraft cream cheese/cool Whip cheese cake. Every one raved at how good it was.
No idea what everyone else was talking about! It was not too liquidy, not dry, it’s just right! I was worried because a lot of people said it was too liquidy, but mine came out like a slightly more liquidy jam. I used the recipe to make mini strawberry pies (tarts). My only regret is not making more! If I knew they’d turn out this good, I would’ve filled them way more, but I was worried about it being liquidy enough as it was because of those reviews… I pre-baked my tart shells for half the amount of time for a full bake (5 mins), then let it cool, added the filling, then baked it again for the proper amount of time minus 2 (8 minutes). I did it this way because I didn’t want the bottom to be undercooked from being too liquidy. And minus 2 because I already baked it for half of the bake time but it had already been out of the oven for a while so I wanted it to continue properly. I don’t know if it makes sense to you but it makes sense to me ☺️ Thank you so much for the recipe! I’ll definitely use it again! Maybe I’ll try it with cheesecake like another review said
Yum! Perfect recipe for strawberry pie filling, topping for pancakes ir cheesecake!
Instructions were a little confusing, if I hadn’t had prior cooking experience in making stuff like this it might accidentally get soupy. Make sure y’all have a thick paste from the cornstarch, sugar, salt, & lemon juice (do an extra tablespoon if you want it less sweet) in your pot before you add the strawberry juice reduction, then stir in the juice and have ur stove at around a 6/7/mid-high so it gets bubbly. You HAVE to constantly stir, doesn’t have to be fast but it does need to be fully incorporated. DONT use less sugar or you will have issues with it thickening, just add extra lemon juice to help counteract the sweetness.
Technically I would say 3.5 stars as written. Quite disappointed with the outcome for the time it took to make this. Followed the recipe exactly other than only using 1/2c sugar. Still a bit too sweet for us and it was like soupy goo after setting. Perhaps additional cornstarch would fix the soupy goo but not going bother making it again.
Perfect. One reviewer said she reduced the sugar and it came out soupy, reducing the sugar can do that, the sugar does help with thickening. If you have every made homemade jam you would understand that, don’t reduce the sugar please. lemon juice and salt help balance out the sugar. Using fresh lemon juice is better then bottled and don’t skimp on the salt.
No need to go through the second step of straining etc. Just do it all at once. I sliced the strawberries instead of mashing as the simmering will break them down. I added sugar to the water and berries and simmered, then added 4 T cornstarch mixed into a little cold water and added to the pot. Let simmer 10 minutes at least. Note, I nearly doubled the sliced strawberries. I sliced some other strawberries and put them in the baked shell and poured the warm strawberry mixture over the rest in the pie. Yummo – My standard go to recipe for strawberry pie filling.
I followed recipe exactly, sauce looked perfect when I took off stove. I let it cool awhile and then added fresh cut up strawberry’s and it turned to soup! Also way too sweet. Does the sauce have to be cold before you add strawberries, mine was cooled but still luke warm. And I would not add that much sugar.
Delicious. Turned out better than I expected for making the first time. The store ran out of the pie filling, of course so close to Christmas, so I pulled up allrecipes to see what I needed to make it myself. I had everything at except the strawberries
Substituted monk fruit sweetener for sugar.
Made this for filling when making turnovers. Turned out great, tasted great. Family loved it.
Love it!!!
The sauce tasted great! We are baking the pie now, can’t wait!