Does anyone here have the skinny? Need that recipe! I have loved it for years. It’s so unique & bright and unlike any other salsa from taco trucks & restaurants I’ve had in town.
They call it aguacate so it definitely has some avocado, but it’s not pasty or thick at all. I can taste lime and tomatillo as well. It’s normally pretty spicy but probably depends on the peppers in each batch.
This recipe looks like the correct color and consistency, so I’m going to give it a shot soon. Just hoping an ex-employee with some first-hand knowledge can share accurate proportions for El Tacorrido’s because it’s just the perfect balance all-around.
Included a shot of the red too because I wouldn’t mind having that recipe as well. It’s more traditional, but great. Thinking there’s some dried peppers in that one. Arbor or Pasilla or something.
Side note: the owners of this micro-chain also owned Tacoba on E 7th for a number of years. It seemed to be under renovation going into the pandemic and never had a chance to reopen, sadly. But they used this sauce for a few entrees like enchiladas and maybe beef tacos. I’d always ask for extra as a dipping sauce.
by omnivorousness
5 Comments
Avocado, tomatillo, cilantro and either jalapeño or serrano
Coming from a former cook and chef, most cooks don’t have “secret” recipes. You should just ask them if you want it to be accurate.
Otherwise it’s some sort of avocado salsa that’s probably thinned out with water a bit.
Just cause I’m reading this from Raleigh and missing Austin – the salsa de aguacate from Tortilleria Rio Grande was excellent and Taqueria Linda (in the La Familia Market gas station at 1st and Ditmar) had such a great spicy sauce. I wish I had asked them for the recipe before leaving.
Tacorrido was just a tad too inconvenient to us for me to remember the flavor of that salsa specifically.
I’d agree with others about the avo/tomatillo mix but maybe it was a Dona Sauce? I love making these, but they’re probably a bit more caloric than most salsas. Super easy to eat a lot of it, too. I don’t like to cook the jalaps beforehand because the crisp flavor is better to me but, up to you.
[https://www.reddit.com/r/SalsaSnobs/comments/ok8p2s/creamy_jalape%C3%B1o_salsa_inspired_by_tacodelis_do%C3%B1a/](https://www.reddit.com/r/SalsaSnobs/comments/ok8p2s/creamy_jalape%C3%B1o_salsa_inspired_by_tacodelis_do%C3%B1a/)
Tacorrido also has the best salsa de molcajete.