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Recipe

Taco Sauce

Authentic-tasting sauce to cook meat in for taco’s, or to serve as a side sauce for rice, beans, or chips.

Ingredients

  • 2 tablespoons paprika
  • 1-1/2 tablespoons tapioca starch, or potato starch, or cornstarch, or arrowroot starch
  • 1-1/2 tablespoons red lentil flour, brown rice flour, or white rice flour, or sorghum flour, or millet flour
  • 1 tablespoon garlic powder
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon sea salt
  • 2-1/2 cups GF chicken broth, or GF broth of choice
  • 1/2 cup tomato sauce, or ground cooked carrot, or ground cooked beet
  • 2 tablespoons pure olive oil, or palm oil, or soy-free vegan buttery spread (Earth Balance®), or butter of choice

Method

  1. In small container combine paprika, tapioca starch, red lentil flour, garlic powder, cumin, and sea salt; place on lid and shake vigorously to combine.
  2. In medium bowl stir together GF broth and tomato sauce; set aside.
  3. Place large skillet over medium heat; add pure olive oil; pour dry mix into heated oil; cook 2 minutes; stir constantly.
  4. Slowly add tomato-water mix; stir constantly; cook 5 – 6 minutes, or to desired thickness.
  5. Cool slightly then use to prepare tacos.

Cool completely then pour into airtight container and store in refrigerator up to 3 days. Servings: 2-1/2 cups. Preheat: Medium-heat. Prep Time: 10 minutes. Cooking Time: 6 minutes.

To freeze: once completely cooled, scoop sauce into plastic freezer bag; lay sealed bag flat on plate or small baking sheet; place baking sheet in freezer; remove sheet once package is completely frozen. Store up to 3 months.