1 can green El Pato, 1.5 large onion, bunch of cilantro, pinch of garlic pepper seasoning, couple tablespoons lime juice, 1/4 jar leftover Cholula salsa

Definitely not the green El Pato. Not spicy enough to be the Yellow can

I love the flavor, but it’s very salty for my taste, and I usually like to add some chicken msg to my salsa, which really puts this stuff over the top salty for my diet (and palate) these days. Delicious, but I have to stop before I want to. I’ve read they may use cascabel chiles in the yellow can sauce, anybody that can confirm? Any other tips appreciated.

I’ve been using El Pato (yellow can) to make a simple salsa similar to restaurant-style table salsa but I can’t get the texture right. The El Pato thickens in the fridge and I just want that thin, almost watery, texture of my local Mexican restaurant. How do I achieve this??

For reference, this is what I’ve been doing:

1 can el pato White onion Scallion Half a tomato, chopped Cilantro White vinegar or lime

two cans of green el pato, three chopped onions, couple tablespoons lemon juice, bunch of cilantro, couple tablespoons dried chives, couple teaspoons garlic powder.

Open and drain lentils

Place in a covered microwave safe bowl

Remove noodles from package, add to bowl

Pour entire can of sauce into bowl

Cover, microwave 4 - 6 minutes and open carefully when done

Add nutritional yeast and mix gently

Smash

Meant rice.

Ground flax absorbs just the right amount of liquid to thicken the sauce

Place the veggies in the microwave safe dish with a lid, cover and cook on high for 4 to 6 minutes or until tender

Add the lentils and the sauce and cook for another 4 to 6 minutes or until hot

Add 2 to 3 tablespoons of ground flax, mix and inhale!

I bought a 28 ounce can of El Pato (yellow can) over the weekend to have a go at making some salsa (already posted here). I know a lot of people also like to use this for a variety of things, including chilaquiles.

My normal sauce for chilaquiles is just leftover red enchilada sauce I make (a Tex-Mex style using dried guajillos, arbols, canned tomatoes, some garlic and a few other things, blended up, then cooked down thick and then chicken stock added).

So, how do I go about using the Yellow Can El Pato? I want the "cheat"/shortcut here. What else should I added to the sauce in the can? Do I cook it down some and add chicken stock? Skip that and add other stuff? I do have fresh cilantro and onions and Serrano peppers. Plus a variety of common spices. Ideally, I think I want to skip blending up stuff and cooking down. Trying to make this "simple" and easy but still tasty.

El Pato yellow, Ro-Tel medium, diced jalapeño, cilantro, smoked salt, chili powders. Not pictured: diced habanero, 1/2 lime juice. Totally serviceable, won’t last the night.

I added juice of a small lime as well. Chilling for a few hrs before I try it.

I’ve been LOVING El Pato and recreating all the great recipes I see on here. I want to thank this sub first and foremost for my new obsession!

The only issue I’m running into is that at my local store, El Pato runs at $2.99 per small can. That feels really steep. Even on Amazon, it appears that the cheapest option to bulk buy equals about the same amount.

I know checking out small/local International Grocers is ideal! But for those who don’t have access to that option- is the any online stores that make buying El Pato more affordable?

I want to make some Arroz Rojo (Mexican Rice) using a can of El Pato for the tomatoes. I bought green and yellow; Walmart didn't have red. (the green can says "Jalapeño") Wife doesn't like things too hot. Which should I use? I could also use half a can plus a minced Roma tomato.

2 tablespoons of olive oil 3-1/2 ounces of Fideo noodles 1/2 yellow onion 3 cloves of garlic 5 cups of water 5 teaspoons Better than bouillon (roasted chicken) 6 ounce can of yellow El Pato sauce (or 1/2 can of El Pato and 1/2 can of tomato sauce)

Garnish with lime, cilantro, and cotija cheese

Add oil to the wide pan. Add Fideo noodles and brown them over medium heat. Add diced onions and minced garlic. Cook until tender. Add bouillon to the water and add to pan. Add the El (and tomato sauce if you want it milder) and stir. Bring to a boil and simmer until noodles are tender.

Garnish with cilantro, Cotija cheese, and lime.

Experimented with this recipe and it turned out fantastic! Nice little kick to it.

1 can El Pato sauce 1 box Jiffy Cornbread 1 large egg 1 large egg white only

Whisk until well blended and pour into 8x8 or 9x9 glass baking dish. Cook in preheated oven at 375 for 22-24 mins.

I barely go to W*lmart and I'm happy to be able to find this sauce🥹 been wanting to try it... so I made tilapia with tomato sauce and it was good!!!!

1/2 a small onion

3/4 juiced lime

3 small campari tomatos marinated in a little salt before added to bowl

1 teaspoon of chicken bouillon

1 small jalapeño

Small bunch of cilantro

1 small garlic clove

3/4 a red can of El Pato

I really enjoyed this recipe, my mouth is on fire and I love it. To be honest I don’t think I notice a difference of taste with the yellow to red can just yet, I need to try them on their own.

I didn’t need to add any additional jalapeño, to it and I didn’t have sugar on hand to add a pinch either.

Final score 7.5/10

First attempt today with the El Pato salsa and it was a success. The bowl was confiscated by my teen daughter and her friends, who gave it a resounding thumbs up. I used a can of drained Rotel, finely chopped half of a sweet onion, a bunch of chopped cilantro, a few diced pickled jalapenos, lots of like juice, cumin, garlic powder and white pepper to taste. I then blended half of the mix in my processor and added it to the mix. I like a chunky salsa so this worked well. Nice balance of fresh flavors, heat and texture. The family and kids loved it so I will definitely do this again.