The Orange Sauce (aka Crack Sauce) - Cathy

So, there's a story behind the name of this amazing, addicting sauce...The recipe itself comes from a wonderful cookbook by a San Francisco Bay area restaurant of the same name, "Tacolicious", available here--and I highly recommend getting it! Among many other wonderful recipes, I was thrilled to see in there one for a sauce "modeled after what is called nothing sexier than 'The Orange Sauce' by the devoted regulars of La Victoria taqueria in San Jose, California."  Having been to that restaurant with Keegan and Jaymie before, and yes, having found the sauce--and the tacos--to be highly addicting (hence the second name, "Crack Sauce") I was so excited to try the recipe!

As it says in the cookbook, it is such a surprise to find that this creamy sauce actually has no cream in it; just oil that is emulsified in the blender with the other ingredients that gives it such a wonderful texture.  Absolutely brilliant.  And so very addicting.  It's surprisingly subtle in flavor and heat level; just a very slow burn that is so very delicious on any taco or meat, as a salad dressing, to dip tortillas or bread into, as a sandwich spread, on eggs...pretty much anything, really. It keeps for a long time in the fridge, so make the full batch and share it with someone you love. 

Try serving with Pork Carnitas and Carnitas Tacos and Two Minute Pomegranate Margaritas! 

One year ago: Fruit and Oat High Protein Muffins, Tangled Thai Salad
Two years ago: Grilled Rib Eye Steak with Crisp Herbs, Roasted Fingerling Potatoes with Sage, Hawaiian Style Kalbi Short Ribs, Seven Layer Bean Dip
Three years ago: Quick Spinach and Tortellini Soup, Cheesy Blasters
Four years ago: Paprika Shrimp Pasta, Balsamic Asparagus with Parmesan

what you will need:

2 Roma tomatoes, halved lengthwise

1/2 yellow onion, sliced into 1/2-inch-thick rounds

1 cup vegetable oil

3 large cloves garlic

1/2 cup packed dried arbol chiles, stemmed

1/3 cup cider vinegar

1/2 cup water 

1 Tbsp. kosher salt

Turn on your oven broiler and make sure that you have a rack about 4 inches from the top.  Line a baking sheet with foil and place the tomatoes, cut side down and the onion slices onto the sheet.  Broil for 10 to 12 minutes, until soft and charred in spots.  Cool for a bit while you toast the garlic and chiles.

Heat 2 Tbsp. of the vegetable oil in a small saute pan over medium-ish heat.  (The author says medium-high, but I burned a batch on my stove at that heat--use your judgement.)  Cook the garlic for 2-3 minutes just until lightly browned.  Now add the chiles and heat, turning them when you need to until just browned in spots.  Be careful not to burn them!  Makes you mad to have to start again!

Transfer the chiles and garlic into a blender, scraping in all of that good oil and all of the seeds.  Pour in the vinegar, water, and salt and let it soak for about 5 minutes or so to soften up.  Add in the roasted onions and tomatoes and any juices from the pan (including the charred bits--they add some beautiful flecks of color). Blend at high speed until smooth.

Turn the blender speed to low and add the remaining oil slowly through the hole in the lid, allowing mixture to gradually thicken.  If necessary, blend at high speed to fully smooth out sauce to your satisfaction.  This sauce will be just slightly thick and still pourable. 

Makes about 3 cups.  

One year ago: Fruit and Oat High Protein Muffins, Tangled Thai Salad
Two years ago: Grilled Rib Eye Steak with Crisp Herbs, Roasted Fingerling Potatoes with Sage, Hawaiian Style Kalbi Short Ribs, Seven Layer Bean Dip
Three years ago: Quick Spinach and Tortellini Soup, Cheesy Blasters
Four years ago: Paprika Shrimp Pasta, Balsamic Asparagus with Parmesan