MINI TACOS Dipping Sauce Recipes Chef Jake Fisher

Posada Red Jalapeno Chicken Mini Tacos Roasted Corn Guacamole Creamy avocados are blended with grilled red onion, cilantro, roasted red pepper and roasted corn for a chunky roasted guacamole. 4 Ripe Avocados ½ Cup Red Onion, Grilled, Diced ½ Cup Roasted Red Pepper, Diced 1 Cup Roasted Corn ¼ Cup Lime Juice to taste Salt & Pepper 1. In a bowl, mash the avocados and pour the lime juice over them. 2. Add the remaining ingredients to the bowl and mix together. 3. Chill and serve with Posada Blue Corn Mini Tacos. Serving Size: 2 oz. Yields: 16 Servings

Posada Red Jalapeno Chicken Mini Tacos Orange Chipotle Glaze Orange juice is simmered down with brown sugar and chipotle chili's to a syrupy reduction for a spicy and sticky taco glaze. 2 Quarts Orange Juice without Pulp 3 Cups Brown Sugar 2 tsp.Dry Chipotle Powder 2 Tbsp. Salt 1. In a 4 quart saucepan, simmer the orange juice, chipotle powder and brown sugar over medium high heat. 2. Simmer until the orange juice has reduced by half and is thick and syrupy. 3. Brush the warm glaze over the Posada Red Mini Jalapeno Chicken Tacos. Serving Size: 2 oz. Yields: 16 Servings

Posada Blue Corn Mini Tacos Cilantro Ginger Chipotle Crema Cool Mexican crema is blended with fresh chopped cilantro, ginger and smoky chipotle peppers. 3 CupsMexican Crema ¼ CupChipotle Peppers in Adobo, Pureed 1/3 Cup Cilantro, Minced 4 tsp. Ginger, Minced to taste Salt & Pepper 1 Tbsp. Lime Juice 1. Puree all the ingredients together in a bowl and mix till incorporated. 2. Serve chilled with Posada Blue Corn Mini Tacos. Serving Size: 2 oz. Yields: 12 Servings

Posada Blue Corn Mini Tacos Fire & Ice Salsa Finely diced cool cucumber is mixed with diced red bell pepper then tossed in a thin sweet and spicy chili sauce. 1 QuartSeedless Cucumber, Peeled, Diced 1 QuartRed Bell Pepper, Diced ¼ CupSriracha Chili Sauce ½ CupSugar 3 Tbsp.White Wine Vinegar 2 Tbsp.Salt 3/4 Cup Vegetable Oil 1. Mix sugar, salt and vinegar to dissolve. 2. Combine the rest of ingredients in a medium bowl with sugar mixture. 3. Chill and serve with Posada Red Mini Jalapeno Chicken Tacos. Serving Size: 2 oz. Yields: 40 Servings

Posada Steak & Cheese Mini Tacos Grilled Red Pepper Molcajete A rich tomato sauce is blended with spices, garlic and diced grilled red peppers for a savory, chunky salsa. 1 ½ QuartsTomatoes, Diced 1 Cup Red Bell Peppers, Seeded & Quartered 3 Tbsp. Garlic, Minced 2 tsp. Chipotle Powder 3 tsp. Smoked Paprika 4 tsp. Cilantro, Minced ¼ Cup Olive Oil 2 tsp. Salt 1. Toss tomatoes and red bell peppers in Olive Oil. 2. Season with salt and pepper. 3. Broil in oven at 450º F for minutes till roasted. 4. Place in food processor or blender and pulse till blended, but still chunky. 5. Season with spices and cilantro and serve with Posada Mini Beef & Cheese Tacos. Serving Size: 2 oz. Yields: 10 Servings

Posada Steak & Cheese Mini Tacos Guava BBQ Sauce Sweet and smoky barbecue sauce is blended with guava puree for a tropical infused barbecue dipping sauce. 2 Cups Barbecue Sauce 1 Cup Guava Puree ½ CupLime Juice 1. Mix all ingredients in a bowl. 2. Serve as a dipping sauce or glaze for Posada Mini Beef & Cheese Tacos. Serving Size: 2 oz. Yields: 14 Servings

Posada Chicken Mini Tacos Raspberry Mole Traditional style mole sauce is blended with the sweet flavors of raspberries. 1 Cup Prepared Mole Concentrate 5 Cups Water ½ Cup Olive Oil 1 Quart Frozen Raspberries to taste Salt 1. Puree ingredients in a food processor or blender. 2. Season with salt and serve with Posada Chicken Mini Tacos. Serving Size: 2 oz. Yields: 48 Servings

Posada Chicken Mini Tacos Roasted Salsa Verde Poblano peppers and fresh tomatillos are fire roasted and pureed with grilled onions, cilantro and spices for a fiery twist on salsa verde. 3 Cups Roasted Tomatillos, Diced 1 Cup Grilled White Onion, Diced 1 ½ Cups Roasted Poblano Peppers, Diced ¾ Cups Cilantro 4 tsp. Cumin 4 tsp. Coriander 4 tsp. Salt 2 Tbsp. Lime Juice 1 ½ Cups Water 1. Puree all ingredients in a food processor and season with spices. 2. Serve chilled or at room temperature with Posada Mini Beef & Cheese Tacos. Serving Size: 2 oz. Yields: 48 Servings

Pineapple Shrimp Ceviche Dip – Posada Queso Blue Corn Tacos Finely diced shrimp are marinated in lime juice and tossed with red bell pepper, cilantro, red onion and pineapple. 1.5 pounds Shrimp, Raw, Chopped 2 Cup Lime Juice 2 Cans Pineapple Chunks, Drained and Juices Reserved ½ Cup Red Onion, Diced ½ Cup Red Bell Pepper, Diced 1/3 Cup Cilantro to taste Salt & Pepper 1. Place the chopped shrimp in a plastic container and cover with lime juice then refrigerate overnight. 2. The next day drain the shrimp and toss with the chopped vegetables and cilantro. 3. Chill and serve with Posada Blue Corn Mini Tacos. Serving Size: 2 oz.Yields: 32 Servings Watermelon Mint Gazpacho Dip - Posada Queso Blue Corn Tacos Fresh seedless watermelon is pureed with fresh mint, cucumber, lime juice and spices for a cool and unique dipping sauce. 2 Quarts Seedless Watermelon, Cubed 2 Cup Cucumber, Seeded, Peeled, Diced ½ Cup Lime Juice ¼ Cup Granulated Sugar 4 tsp. Arbol Chile Powder ¼ Cup Olive Oil 1 Tbsp. Mint, Diced to taste Salt 1. Puree the watermelon, cucumber and lime juice in a blender or food processor. 2. Pour the puree into a bowl and stir in the spices and mint. 3. Chill overnight and serve with Posada Blue Corn Mini Tacos. Serving Size: 2 oz.Yields: 48 Servings

Smokey Arbol Peanut Sauce - Posada Red Jalapeno Mini Chicken Tacos A creamy peanut sauce is spiked with ancho chili powder for a spicy and creamy Latin twist on a traditional Thai peanut sauce. 1 ½ QuartsNatural Creamy Peanut Butter ¼ Cup Ancho Chile Powder 2 Tbsp.Smoke Flavor ¾ Cup Brown Sugar ¼ CupSalt ½ Cup Water 1. Mix all ingredients into the peanut butter. 2. Serve at room temperature with Posada Red Mini Jalapeno Chicken Tacos. Serving Size: 2 oz.Yields: 32 Servings Avocado Kiwi Salsa – Posada Red Mini Jalapeno Chicken Tacos Fresh and vibrant kiwis are diced and tossed with ripe avocado, scallions, and yellow bell pepper. 2Ripe Avocado, Diced 4 Ripe Kiwis, Diced 4 Scallions, Diced 2/3 CupYellow Bell Pepper 3 Tbsp. Lime Juice ½ Cup Italian Dressing 2 tsp. Coriander to taste Salt & Pepper 1. Mix all ingredients except kiwi in blender. 2. Fold in Kiwi. 3. Season with lime juice and spices, then chill and serve with Posada Red Mini Jalapeno Chicken Tacos. Serving Size: 2 oz.Yields: 16 Servings

Cherry Chipotle Sauce - Posada Chicken Mini Tacos Smokey chipotle peppers are pureed with sweet black cherries and fire-roasted tomatoes for a smooth and spicy dipping sauce with a hint of sweetness. 3 Cups Frozen Black Cherries 1 ½ QuartsTomatoes, Large Diced 2 Tbsp.Chipotle Peppers in Adobo, Pureed ½ Cup Olive Oil ¼ CupSugar 2 tsp.Salt 2 tsp.Pepper 1. Toss tomatoes in Olive Oil. 2. Season with salt and pepper. 3. Broil at 450º F for minutes till roasted. 4. In a food processor, pulse the cherries and tomatoes into small chunks, but not completely pureed. 5. Mix the cherries with the peppers and spices and serve with Posada Chicken Mini Tacos. Serving Size: 2 oz.Yields: 32 Servings Smoked Citrus Mojo - Posada Chicken Mini Tacos Sour orange mojo marinade is blended with chipotle peppers for a sweet and spicy sauce loaded with fresh citrus flavor. 1 Quart Sour Orange Mojo ¼ Cup Chipotle Peppers in Adobo, pureed 2 Tbsp.Shallot, Diced ¼ Cup Garlic, Peeled ¼ Cup Honey 4 tsp. Salt 1. Puree all ingredients in a food processor or blender. 2. Serve at room temperature with Posada Chicken Mini Tacos. Serving Size: 2 oz.Yields: 20 Servings

Roasted Poblano Cheese Sauce –Posada Steak & Cheese Mini Tacos Fire roasted poblano peppers are diced and blended with melted manchego and Monterey jack cheeses for a smooth and spicy cream sauce. 3 Cups Heavy Cream 1 ½ CupsMonterey Jack Cheese, Shredded 1 Cup Manchego Cheese, Shredded 1 ½ Cups Roasted Poblano Peppers, Diced 4 tsp. Cumin 4 tsp. Salt 1. Heat the cream in a heavy bottomed saucepan over medium heat. 2. Add the shredded cheese and roasted peppers to the cheese sauce. 3. Season with salt and cumin and serve warm with Posada Steak & Cheese Mini Tacos. Serving Size: 2 oz. `Yields: 16 Servings Sun-Dried Tomato and Olive Spread - Posada Chicken Mini Tacos Sun-dried tomatoes are pureed with olive oil, Spanish olives, jalapeno and onions. 2 Cups Sun-Dried Tomatoes 2 Cups Spanish Green Olives 6 Jalapeno, Seeded 1 ½ CupsRed Onion, Diced 2 Tbsp. Smoked Paprika 1 CupOlive Oil to tasteSalt & Pepper 1. In a food processor, pulse all ingredients into small chunks, but not completely pureed. 2. Serve with Posada Chicken Mini Tacos. Serving Size: 2 oz. Yields: 20 Servings