Get ready to ignite your taste buds with these 18 bold and spicy El Pato sauce recipes! El Pato, a popular hot sauce made from chili peppers, tomatoes, garlic, and spices, adds a depth of flavor and heat to any dish. Whether you’re in the mood for classic Mexican fare or looking to add some excitement to your usual dinner routine, these recipes are sure to satisfy.
From spicy enchiladas and tacos to creamy quesadillas and hearty burritos, we’ve got you covered with our collection of mouth-numbingly delicious El Pato sauce-based dishes. And the best part? These recipes are easy to make and require minimal ingredients, so you can start experimenting with your favorite flavors today.
In this article, we’ll be diving into 18 different recipe ideas that showcase the versatility and spiciness of El Pato sauce. From breakfast to dinner, and from dips to main courses, there’s something for everyone in this collection of bold and spicy recipes.
Spicy El Pato Enchiladas with Cheese
Elevate your enchilada game with this bold and creamy recipe featuring spicy El Pato sauce, melted cheese, and tender chicken. Perfect for a weeknight dinner or a fiesta with friends!
Ingredients:
– 1 pound boneless, skinless chicken breasts, cut into strips
– 1/2 cup El Pato sauce
– 8-10 corn tortillas
– 1 cup shredded Monterey Jack cheese
– 1/4 cup chopped fresh cilantro
– 1 tablespoon olive oil
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, heat the El Pato sauce over medium-high heat.
3. Add chicken strips and cook until browned, about 5-7 minutes.
4. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
5. Assemble enchiladas by dipping each tortilla into the El Pato sauce, then placing chicken on one half of the tortilla and topping with cheese. Roll up and place seam-side down in a baking dish.
6. Pour remaining El Pato sauce over the top and sprinkle with cheese.
7. Bake for 20-25 minutes or until cheese is melted and bubbly.
8. Garnish with cilantro and serve hot!
Cooking Time: 25-30 minutes
El Pato Braised Chicken Tacos
Get ready to experience the bold flavors of Mexico with this hearty and aromatic braised chicken taco recipe. Slow-cooked chicken, rich tomato sauce, and tangy slaw come together in a flavorful fiesta that will leave you wanting more.
Ingredients:
– 1 lb boneless, skinless chicken thighs
– 2 tbsp olive oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 can (14.5 oz) crushed tomatoes
– 1 tsp ground cumin
– 1 tsp smoked paprika
– Salt and pepper to taste
– 8-10 corn tortillas
– Slaw ingredients: 1 cup red cabbage shredded, 1/2 cup lime juice, 1 tsp honey, salt to taste
Instructions:
1. Preheat oven to 300°F (150°C).
2. In a large Dutch oven, heat olive oil over medium-high. Add onion and cook until softened, about 5 minutes.
3. Add garlic and cook for an additional minute.
4. Add chicken, cumin, smoked paprika, salt, and pepper. Cook for 2-3 minutes or until chicken is browned on all sides.
5. Pour in crushed tomatoes and bring to a simmer.
6. Braise chicken for 1 1/2 hours or until tender and falling apart.
7. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
8. Assemble tacos with braised chicken, slaw (mix all slaw ingredients), and any desired toppings.
Cooking Time: 1 1/2 hours
Creamy El Pato Shrimp Quesadillas
Transform your taste buds with this rich and flavorful recipe that combines the creaminess of El Pato tomato sauce, succulent shrimp, and melted cheese inside a crispy tortilla.
Ingredients:
– 1 lb large shrimp, peeled and deveined
– 1/2 cup El Pato tomato sauce
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– 4 large flour tortillas
– 1 cup shredded Monterey Jack cheese
– Salt and pepper to taste
– Optional: cilantro leaves for garnish
Instructions:
1. Preheat a large skillet or griddle over medium-high heat.
2. In a bowl, mix together shrimp, El Pato tomato sauce, garlic, and olive oil. Cook for 2-3 minutes per side, until pink and cooked through.
3. Meanwhile, place a tortilla in the skillet and sprinkle half with cheese. Add cooked shrimp on top of the cheese.
4. Fold the tortilla in half to enclose filling. Cook for 1-2 minutes or until cheese is melted and tortilla is crispy.
5. Flip quesadillas and cook for an additional minute, until crispy and golden brown.
6. Serve hot with your favorite toppings or a side of salsa.
Cooking Time: 15-20 minutes
El Pato Beef and Bean Burritos
Savor the flavors of Mexico with this classic burrito recipe, packed with tender beef, creamy beans, and crispy tortillas.
Ingredients:
– 1 lb ground beef
– 1 can black beans, drained and rinsed
– 1 onion, diced
– 2 cloves garlic, minced
– 1 packet El Pato taco seasoning
– 8-10 flour tortillas
– Shredded cheese (optional)
– Salsa, sour cream, and cilantro for toppings
Instructions:
1. Cook ground beef in a large skillet over medium-high heat until browned, breaking it up into small pieces as it cooks.
2. Add diced onion and minced garlic to the skillet and cook until the onion is translucent.
3. Stir in El Pato taco seasoning and cook according to package instructions.
4. Add black beans to the skillet and stir to combine with the beef mixture.
5. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
6. Assemble burritos by spooning the beef and bean mixture onto a tortilla, followed by shredded cheese (if using).
7. Serve with salsa, sour cream, and cilantro for added flavor and fun.
Cook Time: 20-25 minutes
El Pato Sauce Simmered Pork Carnitas
A flavorful and tender Mexican-inspired dish, perfect for tacos, burritos, or served with warm tortillas.
Ingredients:
– 2 lbs pork shoulder, cut into large chunks
– 1/4 cup El Pato sauce (or similar tomato-based sauce)
– 1/4 cup lard or vegetable oil
– 1 onion, sliced
– 3 cloves garlic, minced
– 1 teaspoon dried oregano
– Salt and pepper, to taste
Instructions:
1. Heat the lard or oil in a large Dutch oven over medium heat.
2. Add the pork chunks and cook until browned on all sides, about 5 minutes.
3. Add the sliced onion and cook until translucent, about 3-4 minutes.
4. Stir in the El Pato sauce, garlic, oregano, salt, and pepper.
5. Simmer, covered, for 2-1/2 to 3 hours, or until the pork is tender and easily shreds with a fork.
6. Shred the pork with two forks and serve warm.
Cooking Time: 2-1/2 to 3 hours
Spicy El Pato Rice and Chorizo Skillet
This vibrant skillet combines the bold flavors of spicy chorizo sausage with creamy el pato rice, crunchy bell peppers, and a hint of smoky chipotle peppers. Perfect for a quick weeknight dinner or weekend brunch.
Ingredients:
– 1 cup uncooked white rice
– 2 cups water
– 1 lb Mexican chorizo sausage, sliced
– 1 large onion, diced
– 2 large bell peppers (any color), diced
– 2 cloves garlic, minced
– 1 chipotle pepper in adobo sauce, chopped
– 2 tbsp olive oil
– Salt and pepper to taste
– Optional: chopped cilantro for garnish
Instructions:
1. Cook the rice according to package instructions using 2 cups of water.
2. In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the chorizo sausage and cook until browned, about 5 minutes.
3. Add the onion, bell peppers, and garlic to the skillet. Cook until the vegetables are tender, about 8 minutes.
4. Stir in the cooked rice, chipotle pepper, salt, and pepper. Cook for an additional 2-3 minutes, until heated through.
5. Serve hot, garnished with chopped cilantro if desired.
Cooking Time: 20-25 minutes
El Pato Stuffed Bell Peppers
This flavorful recipe combines the richness of El Pato tomato sauce with the sweetness of bell peppers, creating a satisfying and filling meal. Perfect for a weeknight dinner or a special occasion.
Ingredients:
– 4 large bell peppers, any color
– 1 can (10 oz) El Pato tomato sauce
– 1 pound ground beef
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 cup cooked rice
– Salt and pepper to taste
– Shredded cheese for serving (optional)
Instructions:
1. Preheat oven to 375°F.
2. Cut off the tops of the bell peppers and remove seeds and membranes.
3. In a large skillet, cook ground beef over medium-high heat until browned, breaking into small pieces as it cooks.
4. Add chopped onion and minced garlic; cook until onion is translucent.
5. Stir in El Pato tomato sauce and cooked rice. Season with salt and pepper to taste.
6. Stuff each bell pepper with the meat mixture and top with shredded cheese (if using).
7. Bake for 25-30 minutes or until bell peppers are tender.
Cooking Time: 25-30 minutes
El Pato Marinated Grilled Steak
Elevate your grilling game with this bold and flavorful recipe inspired by the rich flavors of Mexico. This El Pato Marinated Grilled Steak is a game-changer for any steak lover.
Ingredients:
– 1.5-2 lbs flank steak
– 1/4 cup El Pato tomato sauce
– 1/4 cup lime juice
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– 1 teaspoon dried oregano
– Salt and pepper to taste
Instructions:
1. In a large ziplock bag, combine El Pato tomato sauce, lime juice, garlic, olive oil, and oregano.
2. Add the flank steak to the marinade, making sure it’s coated evenly. Seal the bag and refrigerate for at least 4 hours or overnight.
3. Preheat grill to medium-high heat. Remove the steak from the marinade, letting any excess liquid drip off.
4. Grill the steak for 5-7 minutes per side, or until it reaches your desired level of doneness.
5. Let the steak rest for 5 minutes before slicing and serving.
Cooking Time: 15-20 minutes
El Pato Chicken Tortilla Soup
Warm up with this hearty and flavorful Mexican-inspired soup that combines tender chicken, crunchy tortillas, and a rich broth.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs, cut into bite-sized pieces
– 2 cups chicken broth
– 1 can (14.5 oz) diced tomatoes
– 1/2 cup chopped onion
– 1/2 cup chopped bell pepper
– 2 cloves garlic, minced
– 1 tsp cumin
– 1 tsp paprika
– Salt and pepper to taste
– 6-8 corn tortillas, cut into strips
– Optional: sour cream, shredded cheese, cilantro for toppings
Instructions:
1. In a large pot, combine chicken, broth, tomatoes, onion, bell pepper, garlic, cumin, paprika, salt, and pepper.
2. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until chicken is cooked through.
3. Add tortilla strips and cook for an additional 5-7 minutes or until they’re tender and soup has thickened slightly.
4. Serve hot, topped with your choice of sour cream, shredded cheese, and cilantro.
Cooking Time: 30-40 minutes
Spicy El Pato Black Bean Dip
Elevate your snack game with this creamy and spicy black bean dip inspired by the flavors of Mexico. Perfect for dipping chips, veggies, or crackers, this recipe is sure to become a new favorite.
Ingredients:
– 1 (15 ounce) can black beans, drained and rinsed
– 1/2 cup mayonnaise
– 1/4 cup sour cream
– 1 tablespoon lime juice
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– 1/4 teaspoon cayenne pepper (adjust to taste)
– Salt and pepper, to taste
– 1/4 cup chopped fresh cilantro (optional)
Instructions:
1. In a blender or food processor, combine black beans, mayonnaise, sour cream, lime juice, cumin, smoked paprika, and cayenne pepper.
2. Blend until smooth, stopping to scrape down the sides of the blender as needed.
3. Taste and adjust seasoning with salt, pepper, and additional cayenne pepper if desired.
4. Transfer dip to a serving bowl and garnish with chopped cilantro, if using.
5. Serve immediately or refrigerate for up to 24 hours.
Cooking Time: 5 minutes (active)
El Pato Sauce Glazed Meatballs
A twist on classic meatballs, these bite-sized treats are smothered in a rich and tangy El Pato sauce, perfect for any occasion.
Ingredients:
– 1 pound ground beef
– 1/2 cup breadcrumbs
– 1 egg
– 1/4 cup grated Parmesan cheese
– 1 tablespoon olive oil
– 1/4 cup El Pato sauce (homemade or store-bought)
– Salt and pepper, to taste
Instructions:
1. Preheat oven to 375°F.
2. In a large mixing bowl, combine ground beef, breadcrumbs, egg, Parmesan cheese, and salt and pepper to taste. Mix well with your hands until just combined.
3. Use your hands to shape the mixture into meatballs, about 1 1/2 inches in diameter. Place on a baking sheet lined with parchment paper.
4. Drizzle olive oil over the meatballs and gently roll them around to coat evenly.
5. Bake for 18-20 minutes or until cooked through.
6. While the meatballs are baking, heat El Pato sauce in a saucepan over medium heat.
7. Once the meatballs are done, remove from oven and place in the saucepan with the warm El Pato sauce. Toss to coat evenly.
8. Serve hot and enjoy!
Cooking Time: 20-25 minutes
El Pato Breakfast Huevos Rancheros
Start your day with a flavorful twist on traditional huevos rancheros, featuring El Pato’s signature tomato-based sauce and crispy tortillas. This recipe is perfect for a weekend brunch or a quick weeknight dinner.
Ingredients:
– 4 corn tortillas
– 1 can of El Pato Tomato Sauce (14.5 oz)
– 1 cup shredded cheese (Monterey Jack or Cheddar work well)
– 2 large eggs
– Salt and pepper to taste
– Optional toppings: diced onions, cilantro, sour cream, or sliced radishes
Instructions:
1. Preheat your oven to 400°F (200°C).
2. In a small bowl, whisk together the eggs and a pinch of salt.
3. Heat a non-stick skillet over medium heat and pour in the egg mixture. Scramble the eggs until cooked through, breaking them up into small curds as they cook.
4. Meanwhile, warm the tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
5. To assemble, place a warmed tortilla on a plate, followed by a spoonful of the scrambled eggs, a sprinkle of shredded cheese, and a dollop of El Pato Tomato Sauce.
6. Cook for an additional 2-3 minutes to melt the cheese and combine the flavors.
Cooking Time: 15-20 minutes
El Pato Slow-Cooked Pulled Pork
Get ready for tender, juicy pulled pork infused with the rich flavor of El Pato tomatoes. This simple slow-cooked recipe is perfect for a weeknight dinner or a weekend gathering.
Ingredients:
– 2 pounds boneless pork shoulder
– 1 can (14.5 oz) El Pato Tomato Sauce
– 1 onion, sliced
– 3 cloves garlic, minced
– 1 tablespoon brown sugar
– 1 teaspoon smoked paprika
– Salt and pepper to taste
Instructions:
1. Preheat your slow cooker to low heat.
2. In a large bowl, whisk together El Pato Tomato Sauce, brown sugar, smoked paprika, salt, and pepper.
3. Add the sliced onion and minced garlic to the bowl and stir to combine.
4. Place the pork shoulder in the slow cooker and pour the sauce mixture over it.
5. Cook for 8-10 hours or until the pork is tender and easily shreds with a fork.
6. Shred the pork with two forks and serve.
Cooking Time: 8-10 hours
Spicy El Pato Cornbread Casserole
This spicy twist on classic cornbread casserole combines the flavors of El Pato hot sauce and crispy cornbread with a savory chicken and vegetable mixture. Perfect for a weeknight dinner or a special occasion.
Ingredients:
– 1 cup cornmeal
– 1/2 cup all-purpose flour
– 1/2 cup grated cheddar cheese
– 1/4 cup unsalted butter, melted
– 1 can El Pato hot sauce (7 oz)
– 1 cup chicken broth
– 1/2 cup diced cooked chicken
– 1 cup frozen corn kernels
– 1 red bell pepper, diced
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F.
2. In a large bowl, combine cornmeal, flour, and cheese. Add melted butter and mix until crumbly.
3. In a separate bowl, whisk together El Pato hot sauce and chicken broth. Pour over cornbread mixture and stir until just combined.
4. Add diced chicken, corn kernels, and red bell pepper to the mixture. Season with salt and pepper to taste.
5. Pour into a 9×13-inch baking dish and bake for 35-40 minutes or until golden brown.
Cooking Time: 35-40 minutes
El Pato Sauce Infused Chili
A flavorful and spicy chili recipe that combines the bold flavors of El Pato hot sauce with ground beef, beans, and vegetables.
Ingredients:
– 1 lb ground beef
– 1 large onion, diced
– 2 cloves garlic, minced
– 1 red bell pepper, diced
– 2 tbsp olive oil
– 1 can (14.5 oz) diced tomatoes
– 1 can (15 oz) kidney beans, drained and rinsed
– 1 tsp chili powder
– 1/2 tsp ground cumin
– 1/4 tsp cayenne pepper
– Salt and pepper to taste
– 8 oz El Pato hot sauce
Instructions:
1. Brown the ground beef in a large pot over medium-high heat, breaking it up into small pieces as it cooks.
2. Add the onion, garlic, and red bell pepper to the pot and cook until the vegetables are tender.
3. Stir in the chili powder, cumin, and cayenne pepper. Cook for 1 minute.
4. Add the diced tomatoes, kidney beans, salt, and pepper to the pot. Stir to combine.
5. Reduce heat to low and simmer the chili for 30 minutes, stirring occasionally.
6. Stir in the El Pato hot sauce and adjust seasoning as needed.
Cooking Time: 30 minutes
El Pato Grilled Fish Tacos
Experience the vibrant flavors of Mexico with this simple yet delicious recipe. Pan-seared fish, crunchy slaw, and creamy avocado come together to create a mouthwatering taco that’s sure to please.
Ingredients:
– 4 pieces of white fish (such as tilapia or mahi-mahi), cut into small strips
– 1/2 cup lime juice
– 1/4 cup olive oil
– 2 cloves garlic, minced
– 1 teaspoon cumin
– 1/2 teaspoon chili powder
– Salt and pepper to taste
– 8-10 corn tortillas
– Shredded cabbage and carrot mixture (store-bought or homemade)
– Diced avocado
– Sour cream
– Queso fresco or shredded cheese (optional)
Instructions:
1. In a shallow dish, whisk together lime juice, olive oil, garlic, cumin, chili powder, salt, and pepper.
2. Add the fish strips to the marinade and refrigerate for at least 30 minutes.
3. Preheat grill to medium-high heat. Remove fish from marinade and cook for 4-5 minutes per side, or until cooked through.
4. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
5. Assemble tacos by placing grilled fish on a tortilla, topping with slaw, avocado, sour cream, and queso fresco (if using).
6. Serve immediately and enjoy!
Cooking Time: 15-20 minutes
El Pato Roasted Vegetable Medley
Elevate your roasted vegetable game with this colorful medley, perfect as a side dish or added to salads and wraps. This recipe is a flavorful celebration of nature’s colors.
Ingredients:
– 1 large sweet potato, peeled and cubed
– 2 medium zucchinis, sliced
– 2 medium bell peppers (any color), sliced
– 1 medium red onion, sliced
– 3 cloves garlic, minced
– 2 tbsp olive oil
– Salt and pepper to taste
– Optional: your choice of herbs and spices
Instructions:
1. Preheat oven to 425°F (220°C).
2. In a large bowl, toss together sweet potato, zucchinis, bell peppers, red onion, and garlic.
3. Drizzle with olive oil and sprinkle with salt and pepper to taste.
4. Spread the vegetable mixture on a baking sheet in a single layer.
5. Roast for 30-40 minutes or until tender, flipping halfway through.
Cooking Time: 30-40 minutes
Spicy El Pato Nacho Cheese Dip
Get ready to elevate your nacho game with this creamy, spicy dip inspired by the bold flavors of El Pato. This addictive recipe is perfect for game day gatherings or casual get-togethers.
Ingredients:
– 1 (8 oz) block cream cheese, softened
– 1/2 cup mayonnaise
– 1/4 cup chopped fresh cilantro
– 1 tablespoon lime juice
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– 1/4 teaspoon cayenne pepper (adjust to taste)
– 1 cup shredded cheddar cheese (divided)
Instructions:
1. Preheat oven to 350°F.
2. In a medium bowl, combine cream cheese, mayonnaise, cilantro, lime juice, cumin, smoked paprika, and cayenne pepper. Mix until smooth.
3. Transfer the mixture to a baking dish or ramekin.
4. Sprinkle half of the shredded cheddar on top of the dip.
5. Bake for 15-20 minutes or until the cheese is melted and bubbly.
6. Remove from oven and sprinkle with remaining cheddar. Serve warm.
Cooking Time: 15-20 minutes
Summary
Get ready to spice up your meals with these 18 bold and flavorful recipes featuring El Pato sauce! From classic enchiladas and tacos to quesadillas, burritos, and more, this collection has something for everyone. Try braised chicken tacos or slow-cooked pulled pork, or go for a spicy kick with shrimp quesadillas or black bean dip. Whether you’re in the mood for breakfast huevos rancheros or a hearty meatball sub, these recipes are sure to please. With El Pato sauce as the star of the show, you’ll be adding flavor and excitement to your meals in no time!