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Mar 28, 2013 11:58 PM

King Taco

Sorry the former thread is so muddled with crap.. thought I would start it over.

it's simple... the quantities are unknown. KISS.. Keep It Simple Stupid

de arbols
rice wine vinegar
knorr or chicken bullion

that's it....

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  1. Is this referring to the "what's in the sauce.." thread? I've never been to King Taco. What's this dish all about? Being that the old thread was such a mess I never took the time to figure it out.

    1 Reply
    1. redmeat,
      I went back and read the whole "messy" thread. You are one persistent and patient CH. I would love to think you have found your answer. Are you happy with the result yet?


      2 Replies
      1. re: ItalianNana

        I'm gonna try something from a tip I got tonight.. I will let you know if it works

        1. re: ItalianNana

          I haven't really come close... Or what I think is close. However, I have come up with some really good sauces in the meantime.

          One of my favorites is just a super simple, de arbol, tomatillo & garlic sauce. Take a big handful of de arbols, de-stemmed and toss them in a pot with about 4 or 5 tomatillos and 4 or 5 cloves of garlic (add salt to taste). Simmer in a little canola or corn oil (not olive) on medium heat until the de arbols start to change color. Take off the heat, let cool and blend... add water to alter the consistency. run it through a medium strainer and boom bam.. you got a tasty red sauce.

          note: I have also made it with Chipotles added and it just gives you a smokey element.

        2. I remember reading that thread last year with fascination. I am dying to taste the original. Next trip to SoCal it is ON!

          I used to crush on a red salsa at a taqueria (Toro Bravo I think) in Capitola CA that haunts me to this day. It was biting hot and brick red. Thick. I've come close to recreating but never happy.

          Have you solved King Taco???

          1 Reply
          1. re: e_bone

            I haven't yet. But, what I made today is almost perfect. I know I have it .... I have to make another batch tomorrow and change one small thing and I think I got it.

          2. Thank you for this, I been meaning to go back to that thread and ask which recipe is the closest so I could try it. I'm assuming this one is the closest. Thanks again, that thread makes me smile. LOVE the effort from all involved.

            1. Someone told me that its the process that is a problem. They said you might get the smokey flavor by cooking the dried de arbols in oil .. to the point where they get charred ..

              1 Reply
              1. re: redmeat

                where do I find these peppers? Are they the dried ones?