Tampico Sauce Recipes

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HOMEMADE TACO SAUCE



Homemade Taco Sauce image

Simple and easy to make. Competes with any brand you buy off a grocery store shelf at a fraction of the price.

Provided by Michael Beatty

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes

Time 35m

Yield 12

Number Of Ingredients 11

1 (16 ounce) can tomato sauce
⅔ cup water
2 tablespoons white vinegar
1 tablespoon ground cumin
2 teaspoons onion powder
1 teaspoon garlic powder
1 teaspoon garlic salt
½ teaspoon chili powder
½ teaspoon paprika
½ teaspoon white sugar
½ teaspoon cayenne pepper

Steps:

  • Stir tomato sauce, water, vinegar, cumin, onion powder, garlic powder, garlic salt, chili powder, paprika, sugar, and cayenne pepper together in a saucepan over low heat; cook at a simmer until slightly thickened, about 20 minutes. Cool sauce slightly before serving.

Nutrition Facts : Calories 14.7 calories, Carbohydrate 3.1 g, Fat 0.2 g, Fiber 0.7 g, Protein 0.7 g, Sodium 351.9 mg, Sugar 1.9 g

CLASSIC TAPIOCA PUDDING



Classic Tapioca Pudding image

A classic tapioca pudding recipe that requires a lot of attention, but it's worth it. Tapioca pudding is a great comfort food and can be served warm or cold.

Provided by Nicole

Categories     Desserts     Custards and Pudding Recipes

Time 25m

Yield 6

Number Of Ingredients 6

3 cups whole milk
½ cup quick-cooking tapioca
½ cup white sugar
¼ teaspoon salt
2 eggs, beaten
½ teaspoon vanilla extract

Steps:

  • Stir together the milk, tapioca, sugar, and salt in a medium saucepan. Bring the mixture to a boil over medium heat, stirring constantly. Reduce heat to low; cook and stir 5 minutes longer.
  • Whisk 1 cup of the hot milk mixture into the beaten eggs, 2 tablespoons at a time until incorporated. Stir the egg mixture back into the tapioca until well mixed. Bring the pudding to a gentle simmer over medium-low heat; cook and stir 2 minutes longer until the pudding becomes thick enough to evenly coat the back of a metal spoon. Remove from the heat and stir in the vanilla. The pudding may be served hot or poured into serving dishes and refrigerated several hours until cold.

Nutrition Facts : Calories 209.2 calories, Carbohydrate 33 g, Cholesterol 74.2 mg, Fat 5.6 g, Protein 7.4 g, SaturatedFat 2.8 g, Sodium 169.1 mg, Sugar 22.3 g

STEAK TAMPIQUENA (MEXICAN STEAK)



Steak Tampiquena (Mexican Steak) image

I enjoy the blend of green chile and cheese. In this recipe it takes your steak south of the border for an authentic Mexican Steak. No visa or passport required!

Provided by Dawn399

Categories     Steak

Time 25m

Yield 2-3 serving(s)

Number Of Ingredients 8

2 -3 thin sliced quality cuts steak
seasoning salt
1 small onion (minced)
2 roma tomatoes (chopped)
2 cloves garlic (chopped)
2 (4 ounce) cans whole roasted green chili peppers (not chopped)
1 tablespoon olive oil
2 -3 slices monterey jack pepper cheese or 2 -3 slices white Mexican blend cheese (sliced length wise)

Steps:

  • Heat olive oil in pan.
  • Sautee onion, garlic and tomato for 3 minutes or until tender.
  • Set mixture aside.
  • Preheat oven to broil.
  • Cut green chile into long strips and set aside.
  • Sprinkle seasoning salt on both sides of steak.
  • Broil steaks (I broil the thin cuts 3-4 minutes) on one side.
  • Remove from oven and place mixture of tomato, onion and garlic evenly on unbroiled side of steaks.
  • Top with 2-3 strips of green chile.
  • Next,place a slice of cheese on top of each steak (you will cover mixture and green chile strips with cheese slice.) Broil until steak is done and cheese is melted (about 3 minutes).
  • Serve and enjoy!

Nutrition Facts : Calories 417.4, Fat 21.5, SaturatedFat 8.6, Cholesterol 103.9, Sodium 224.2, Carbohydrate 17.7, Fiber 3.1, Sugar 9.1, Protein 39.7

TAMPICO CALVES' LIVER



Tampico Calves' Liver image

Provided by Food Network

Categories     main-dish

Yield 2 servings

Number Of Ingredients 12

2 tablespoons olive oil
1 onion, julienned
1/2 teaspoon salt
5 garlic cloves, slivered
1/2 jalapeno chile, stemmed, seeded and julienned
2 Roma tomatoes, cored, seeded and julienned
12 green olives, pitted and julienned
3 tablespoons red wine vinegar
3/4 cup chicken stock
1 tablespoon cold unsalted butter
1 tablespoon vegetable oil
2 (6-ounce) slices calves' liver, about 1/2 inch thick

Steps:

  • Heat the olive oil in a large skillet over medium-high heat. Saute the onions with the salt until well caramelized, 8 to 10 minutes. Add the garlic and saute 2 to 3 minutes longer to soften.
  • Add the jalapeno, tomatoes, olives and vinegar. Bring to a boil. Pour in the chicken stock, bring back to a boil and simmer 10 minutes. Break the butter into a few pieces and whisk into the sauce. Remove from the heat.
  • Heat the vegetable oil in a large skillet over high heat. Add liver and cook for 3 minutes per side. Then pour in the sauce, bring to a boil and remove from the heat. Serve immediately.

TAMPICO GREEN SAUCE (SALSA VERDE DE TAMPICO)



Tampico Green Sauce (Salsa verde de tampico) image

If this amount of chile makes you gulp, use only 2 or 4 for a less explosive sauce. Deseeding them will further temper the heat. In Coconut Shrimp (Camarones con coco) I resauté the sauce, but it is also excellent served fresh.

Provided by Zarela

Categories     Condiment     Salsa

Number Of Ingredients 7

8 fresh jalapeño or serrano chiles (stems and tops removed, halved crosswise; use fewer if desired)
1 medium white onion (peeled and quartered)
5 cloves garlic
¼ cup vegetable or olive oil
½ cup fresh cilantro leaves (not packed down)
1 teaspoon Mexican oregano (crushed between fingers)
1 teaspoon chicken boullion granules

Steps:

  • Place all ingredients in blender or food processor and pulse until coarsely chopped, then process to desired consistency. (It is nicest when slightly coarse.)

Nutrition Facts : Calories 94 kcal, Carbohydrate 3 g, Protein 1 g, Fat 9 g, SaturatedFat 7 g, Cholesterol 1 mg, Sodium 82 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

CRAB TAMPICO



Crab Tampico image

Make and share this Crab Tampico recipe from Food.com.

Provided by Mexi-Rosie

Categories     Crab

Time 30m

Yield 6 serving(s)

Number Of Ingredients 8

1 cup unsalted butter
2 tablespoons finely chopped onions
2 lbs cooked and shelled crabmeat
1 1/4 cups manchego cheese or 1 1/4 cups gouda cheese, shredded
1 (8 ounce) package cream cheese
1/3 cup dry white wine
1 dash white pepper
salt

Steps:

  • Melt butter in a skillet.
  • Sauté the onion until transparent.
  • Add rest of the ingredients and cook on low to medium heat until cheeses melt.
  • Serve hot or warm.

Nutrition Facts : Calories 542.4, Fat 44.8, SaturatedFat 27.9, Cholesterol 186.4, Sodium 1380.1, Carbohydrate 1.7, Fiber 0.1, Sugar 0.4, Protein 30.9

GRILLED TAMPICO CHICKEN BREAST



Grilled Tampico Chicken Breast image

Based on a So Cal Mexican favorite involving marinating chicken thigh meat in Tampico brand citrus juice. In my version, I used whole chicken breast and use a blend of carrot and fruit juices for a healthier alternative! Great on the BBQ grill but works in a pan or in the oven too...Enjoy!

Provided by Chef Beorn Hockenhu

Categories     Lunch/Snacks

Time 20m

Yield 1 Grilled Chicken Breast, 1 serving(s)

Number Of Ingredients 10

6 ounces chicken breasts
1/8 teaspoon kosher salt
1/8 teaspoon pepper
1 ounce carrot juice
1 ounce orange juice
1 ounce pear juice
1 ounce apple cider vinegar
1/2 teaspoon minced ginger
1/2 teaspoon minced garlic clove
1/2 teaspoon sriracha hot chili sauce

Steps:

  • In a bowl season the breast with salt and pepper.
  • Add carrot, orange, and pear juices along with apple cider vinegar.
  • Now incorporate ginger, garlic and chili sauce.
  • Use a rubber spatula or your hand to mix items together.
  • Cover bowl with plastic wrap and refrigerate for at least 20 minutes. (Okay to marinate overnight).
  • Remove from refridgerator and grill for 7 minutes on the first side, flip and grill 5 minutes on other side. (Internal temperature of 160-165 degrees).
  • Remove from grill and allow chicken breast to rest in a small bowl for 2 to 5 minutes.
  • Slice the breast at an angle.
  • Note: You can create a delightful reduction sauce to accompany your dish by doubling the amount of marinade made and saving half for your sauce before beginning your prep. Start with a hot sauce pan, add the reserved marinade liquid with 2 ounces of chicken broth and reduce sauce by half.

Nutrition Facts : Calories 327.9, Fat 15.9, SaturatedFat 4.5, Cholesterol 108.9, Sodium 470.5, Carbohydrate 6.9, Fiber 0.4, Sugar 3.8, Protein 36.1

MEXICAN STYLE TAMPIQUENA STEAK



Mexican Style Tampiquena Steak image

Marinated steak served with cheese enchiladas make a delicious meal in this tasty Mexican-style recipe. Time does not include marinating.

Provided by English_Rose

Categories     Steak

Time 20m

Yield 2 serving(s)

Number Of Ingredients 12

4 tablespoons vegetable oil
2 garlic cloves, minced
2 limes, juice of, only
1 teaspoon salt
fresh coarse ground black pepper
2 white onions, finely sliced
2 beef rib eye steaks
4 flour tortillas
8 tablespoons enchilada sauce
9 ounces sharp cheddar cheese, grated
guacamole, to serve
green chili, sliced, to garnish

Steps:

  • Mix together the vegetable oil, garlic, lime juice, salt, black pepper and white onion.
  • Coat the meat with the onion mixture, cover and marinate in the refrigerator for 24 hours.
  • Preheat the oven to 350°F
  • Spread the tortillas with enchilada sauce (reserving a little), fill with cheddar cheese (reserving a little) and roll up over the cheese.
  • Place the filled tortillas in an ovenproof dish. Spread with the remaining enchilada sauce and sprinkle over the reserved Cheddar.
  • Bake in the oven for 5-10 minutes until the cheese has melted.
  • Meanwhile, preheat a grill or griddle pan until very hot. Cook the steak on the grill or griddle until cooked to taste.
  • Serve the freshly grilled steak with the tortillas and guacamole, garnishing with the green chili.

Nutrition Facts : Calories 1006.8, Fat 74.5, SaturatedFat 31.6, Cholesterol 133.9, Sodium 2437.9, Carbohydrate 48.4, Fiber 3.7, Sugar 7.3, Protein 38.1

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