Pato Sauce Recipe

I make this homemade Pato-style sauce when I want bold tomato flavor with gentle heat. It’s smooth, balanced, and perfect for tacos, enchiladas, rice, beans, and everyday cooking.

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Prep Time 5

Cook Time 10

Total Time 20

Servings: 4 People

Course: Condiment, Sauce

Cuisine: Mexican, Mexican-American

Calories: 25

Ingredients Equipment Method Notes

Ingredients

28 oz Tomato sauce Plain smooth
2 tsp Ground cumin Adds warmth
2 tsp Paprika Smoked or regular
1 tsp Dried oregano Mexican oregano preferred
2 tsp Chile powder Adjust to taste
1 tsp Garlic salt Or garlic powder + salt
½ tsp Onion salt Optional
1 tsp Vinegar White or apple cider
¼ tsp Ground allspice Optional warmth
¼ tsp Ground clove Use lightly

Equipment

1 Medium saucepan Heavy-bottom works best
1 Whisk or wooden spoon Helps prevent clumps
1 Measuring spoon set For balanced seasoning
1 Airtight glass jar For storage
1 Heat-safe spatula Optional but helpful

Method

Step 1:

I place the saucepan over medium heat and pour in the tomato sauce. I let it warm gently for about one minute so the spices blend smoothly later.

Step 2:

I slowly add the cumin, paprika, oregano, chile powder, garlic salt, onion salt, allspice, and clove while whisking continuously. I don’t rush this part because even mixing really matters.

Step 3:

I reduce the heat to low and let the sauce simmer gently for 8 to 10 minutes, stirring every minute. This helps the spices bloom and deepen the flavor.

Step 4:

I stir in the vinegar during the final two minutes of simmering. This keeps the acidity bright instead of sharp.

Step 5:

I remove the pan from the heat and let the sauce cool slightly. Once it’s warm, not hot, I taste and adjust seasoning if needed.

Notes

I like making this sauce ahead because the flavor improves after resting overnight.
If it thickens in the fridge, I just add a splash of water when reheating.
For more heat, I add a pinch of cayenne or chile de árbol powder, but I always go slow.