Dipping Sauce Recipes

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Posada® Red Jalapeño Chicken Mini Tacos Dipping Sauce Recipes

Plate of foodservice Posada® Red Jalapeño Chicken Mini Tacos with a bowl of Mexican Roasted Corn Guacamole Dipping Sauce in a restaurant setting

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 Red Corn Mini Tacos #0251265.

 

Serving Size: 2 oz.
Yields: 16 Servings

Plate of foodservice Posada® Red Jalapeño Chicken Mini Tacos with a bowl of Mexican Orange Chipotle Glaze Dipping Sauce in a restaurant setting

Orange Chipotle Glaze Dipping Sauce

Orange juice is simmered down with brown sugar and chipotle chilis 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 Jalapeño Chicken Tacos #0251265.

 

Serving Size: 2 oz.
Yields: 16 Servings

Smoky Arbol Peanut Dipping Sauce

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 Quarts Natural Creamy Peanut Butter
¼ Cup Ancho Chile Powder
2 Tbsp. Smoke Flavor
¾ Cup Brown Sugar
¼ Cup Salt
½ Cup Water
 
1. Mix all ingredients into the peanut butter.
2. Serve at room temperature with Posada Red Mini Jalapeño Chicken Tacos #0251265.

Serving Size: 2 oz.
Yields: 32 Servings

Avocado Kiwi Salsa

Fresh and vibrant kiwis are diced and tossed with ripe avocado, scallions, and yellow bell pepper.
 
2 Ripe Avocado, Diced
4 Ripe Kiwis, Diced
4 Scallions, Diced
2/3 Cup Yellow 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 Jalapeño Chicken Tacos #0251265.

Serving Size: 2 oz.
Yields: 16 Servings

Posada® Steak & Cheese Mini Tacos Dipping Sauce Recipes

Roasted Poblano Cheese Dipping Sauce

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 Cups Monterey 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 #0252920.

Serving Size: 2 oz.
Yields: 16 Servings

Sun-Dried Tomato and Olive Spread

Sun-dried tomatoes are pureed with olive oil, Spanish olives, jalapeño and onions.
 
2 Cups Sun-Dried Tomatoes
2 Cups Spanish Green Olives
6 Jalapeño, Seeded
1 ½ Cups Red Onion, Diced
2 Tbsp. Smoked Paprika
1 Cup Olive Oil
to taste Salt & Pepper
 
1. In a food processor, pulse all ingredients into small chunks, but not completely pureed.
2. Serve with Posada Chicken Mini Tacos #0251020.

Serving Size: 2 oz.
Yields: 20 Servings

Plate of foodservice Posada® Steak & Cheese Mini Tacos with a bowl of Mexican Grilled Red Pepper Molcajete Dipping Sauce in a restaurant setting

Grilled Red Pepper Molcajete Dipping Sauce

A rich tomato sauce is blended with spices, garlic and diced grilled red peppers for a savory, chunky salsa.
 
1 ½ Quarts Tomatoes, 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 15-20 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 #0252920.
Serving Size: 2 oz.
Yields: 10 Servings

Posada® Chicken Mini Tacos Dipping Sauce Recipes

Plate of foodservice Posada® Chicken Mini Tacos with a bowl of Mexican Raspberry Mole Dipping Sauce in a restaurant setting

Raspberry Mole Dipping Sauce

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 #0251020.

Serving Size: 2 oz.
Yields: 48 Servings

Plate of foodservice Posada® Chicken Mini Tacos with a bowl of Mexican Roasted Salsa Verde Dipping Sauce in a restaurant setting

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 #0252920.

Serving Size: 2 oz.
Yields: 48 Servings

Smoked Citrus Mojo Dipping Sauce

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 #0251020.

Serving Size: 2 oz.
Yields: 20 Servings

Cherry Chipotle Dipping Sauce

Smoky 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 Quarts Tomatoes, Large Diced
2 Tbsp. Chipotle Peppers in Adobo, Pureed
½ Cup Olive Oil
¼ Cup Sugar
2 tsp. Salt
2 tsp. Pepper
 
1. Toss tomatoes in Olive Oil.
2. Season with salt and pepper.
3. Broil at 450º F for 15-20 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 withPosada Chicken Mini Tacos #0251020.

Serving Size: 2 oz.
Yields: 32 Servings

Posada® Chorizo & Queso Blanco Mini Tacos Dipping Sauce Recipes

Creamy Scorpion Pepper and Lime Crema

Scorpion pepper puree with cilantro and lime mixed together in a cool crema.
 
1 Cup Sour Cream
2 Tbsp. Lime Juice
1 Tbsp. Scorpion Pepper
2 Tbsp. Chopped Cilantro
To taste Salt
 
1. In a bowl, blend together all ingredients
2. Serve on a dipping dish with Chorizo & Queso Blanco Mini Tacos #0250965.

Yields: 4 Servings

Roasted Green Chili Mole

New Mexico roasted green chilis are blended with tomatillos, pepitas and spices to form a rich and savory sauce.
 
1 Cup Green chilies, roasted
1 Cup Tomatillo
1/3 Cup Pepitas
1 Tbsp. Garlic
2 Tsp. Allspice
To taste Salt
1. In a blender, mix together and pour on a dipping dish
2. Serve on a dipping dish with Chorizo & Queso Blanco Mini Tacos #0250965.

Yields: 4 Servings

Peruvian Aji Verde

Cilantro, fresh garlic, jalapenos and Aji Amarillo puree are blended with citrus mayo and cotija cheese for a silky and spicy sauce.
 
1 Tbsp. Garlic
1/2 Jalapeno, diced and seeded
1 Cup Aji Amarillo
1 Cup Citrus Mayo
1/4 Cup Cotiha Cheese
To taste Salt
 
1. In a bowl, mix all ingredients together and place on a dipping dish
2. Serve on a dipping dish with Chorizo & Queso Blanco Mini Tacos #0250965.

Yields: 4 Servings