Best 2 Titos Tacos Meat Sauce Copycat Recipes

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TITO'S TACOS MEAT SAUCE (COPYCAT)



Tito's Tacos Meat Sauce (Copycat) image

Call Culver City's Titos Tacos a dive or an institution, but they have one of the most famous all meat burritos in West Los Angeles. They have been in business for over 50 years with a line that never ends, no matter what time of day you go. Everything is homemade. When I was a kid I used to visit Titos Tacos when vacationing from Florida, and would order extra to freeze and take back to Florida with me. Now you can just make them at home, though not exact, they are pretty darn close. Now if I could only get their Salsa recipe.....

Provided by RobertGoodman

Categories     Meat

Time 8h15m

Yield 12 Burritos, 12 serving(s)

Number Of Ingredients 9

1 teaspoon paprika
1/8 teaspoon Mexican chili powder
5 tablespoons flour
1/4 teaspoon garlic powder
1 pinch ground cloves
2 (14 ounce) cans beef broth
2 lbs chuck roast
salt
12 large flour tortillas

Steps:

  • Cut Chuck Roast into 1 inch cubes.
  • Use a crockpot.
  • Mix dry ingredients together and coat the meat in the crockpot.
  • Pour in broth and mix well.
  • Cook on high for a minimum of 8 hours or until meat is tender. If sauce is too thin, remove the lid and cook an hour longer so it will thicken.
  • This sauce gets better after it sits for a while. I usually make it a day before, it will also thicken more in time.
  • If desired, shred beef with a fork.
  • Roll into Flour Totilla Burrito Style.

Nutrition Facts : Calories 478.9, Fat 13.6, SaturatedFat 4.3, Cholesterol 49.9, Sodium 1033.1, Carbohydrate 61.5, Fiber 3.7, Sugar 2.2, Protein 26.6

KNOCKOFF TITO'S TACOS SALSA



Knockoff Tito's Tacos Salsa image

Knockoff Tito's Tacos Salsa tastes just like the cult Los Angeles taco stand's famous tangy, fresh red salsa with jalapeño coriander and lime!

Provided by Courtney O'Dell

Categories     Dips

Time 5m

Number Of Ingredients 8

6 tomatoes, roma
1 bunch green onion - white part only
2 tablespoons lime juice
2 red chili peppers
1/4 cup jalapeño juice
10-15 slices jalapeño, pickled
1/2 teaspoon ground coriander
pinch of ground clove

Steps:

  • In a blender, mix all ingredients to desired consistency.
  • If salsa is too runny, you can always add back 1/4 cup finely chopped tomatoes and green onions, and stir them in.
  • Let sit half hour, or preferably covered in an airtight container in a refrigerator overnight.

Nutrition Facts : Calories 32 calories, Carbohydrate 7 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 0 grams fat, Fiber 1 grams fiber, Protein 1 grams protein, SaturatedFat 0 grams saturated fat, ServingSize 1/4 cup, Sodium 17 milligrams sodium, Sugar 5 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 0 grams unsaturated fat

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