Most corn burrito aficionados agree, it is the sauce that makes it. Whether you enjoy smothering your corn burritos with sauce with cheese on top, or leaving the sauce on the side to dip so that your cheese melts directly on the corn burritos, the sauce is key! Of course, NO sauce at all is still pretty good!
Here are some sauce recipes that may get you close to what you remember from your favorite local corn-burrito-serving restaurant.
Fosters Freeze Corn Burrito Sauce:
15 oz. tomato sauce
1/8th tsp. ground Oregano
1/4 tsp. Cayenne
1/4 tsp. Garlic Powder
1 tsp. oil
heat and mix well
Santa Paula Mr Fish ‘N Chips Corn Burrito Sauce:
Created by the sweet Asian couple back in the 50’s
1 cup ketchup (cheap is fine)
1+1/2 cup water
1 Teaspoon of corn starch (for thickener)
1 Tablespoon dried red chili flakes (like the kind they use in pizza places.
Add just a drip of red food coloring, but not really necessary due to ketchup.
Mix all together, and bring to a boil, then simmer for a few minutes.
You can add more chili flakes if its not hot enough for you.
Makes enough for about 30 corn burritos.
Green Sauce (Tia Babe’s Knockoff)
Get the big can of green chilis. Pour the sauce from it into a big pan. Pour almost the same amount of water in. While its heating up, dice up some of those green Chilis. Once your sauce comes to a boil, add some “mild” cheddar cheese. Not sharp. It won’t melt in. It has to be a softer cheese. Add the cheese slowly. Now add in your diced green Chilis. You can eat it as a soup. If you do use the sauce as a soup, add cooked chicken.
Tony’s Burrito Hut
One 8 oz can of tomato sauce
1/3 of the same can water
Two ounces of Tapitio
15 flakes of crushed red pepper
Pinch of salt
Hi Ho (Bulk)
3 gallons ketchup
2 cups yellow chili juice (from the yellow chilis they gave away)
1 cup dried mustard
2-3 cups red chili flakes
salt and pepper
Cook until bubbly then on low until desired thickness. Reduction is important.
Acceptable Alternatives
In a pinch or don’t want to make sauce? Just use El Pato!
Do you have a corn burrito restaurant sauce recipe to share? Leave a comment below and I’ll add it!
If you have a homemade sauce you love, please share those too!
I used the El Pato with our favorite salsa. La Victoria’s Ranchera- hot salsa. Blend it in the blender and then cook it together. Spices to your taste. It was pretty good. Not to much salsa.
La Victoria Mild Taco sauce. Bottle with green lid. I grew up in Ventura born and raised. Moved to Utah in 1990. Have used law Victoria for my corn burritos. Works great for me. The El Pato just doesn’t taste great plus it’s too hot for me
Fabulous
Thank you so much!!!
Now my mom can eat some too
I have made Mr Chips sauce very good Tia Babe’s I have had really good I will try the recipe to see how it compares to the real sauce
Chickaweedy’s sauce if the best and they need to come back so we can all enjoy it
In a hurry?
Ketchup + some La Victoria Salsa Brava and just stir and enjoy.
Does anyone know ANYTHING about how Corrales does theirs?? I want to know what oil they use, the type of tortillas (they are always so crisp and the perfect length!) and the CB sauce and/or hot sauce recipes !
Corrales just uses enchilada sauce with some spice for their sauce. It is a little too pungent for me. Tonys in Ventura is similar to the above recipe. But it uses oregano powder.
For Cheese: I seem to remember it was grated American cheese at Fish and chips!
Yes it was and it melted really good when the sauce was poured over it
El Pato sauce on my corn burritos is the way to go….so good!! Jalapeño one works well also!!
Does anyone know how they make their sauce at Jolly Cone in Ojai or Super Taco in Oxnard?
This Is the recipe I’m
looking for. Please
The sauce from HI Ho is how we made it when I worked at Billy’s hamburger stand on the corner of Seaward and Pierpont. I worked there in 1967 and 68. That to me is the original sauce. Love it!
Where’s the corrales sauce recipe? They definitely have one of the best corn burrito sauces in Ventura.
I love the corn burritos at B&J’s in Saticoy. Not sure what kind of sauce they use. I make them at home, in Sacramento, but for the sauce, I’ve been opting for a can of tomato sauce and a can of Rotel (original or hot), mixed together and warmed up. Recently went down south, now planning to try other sauce versions.
Anyone looking for Tia Babe’s corny sauce, try this: https://mybestcookbook.wordpress.com/2013/09/04/green-chile-gravy/amp/
For the Fish and Chips sauce I use tomato soup and a can of water. The flavor is very close to the original flavor.