Total Time
50mins
Prep 10 mins
Cook 40 mins

The mexican "mother" sauce, to be served with quesadillas, enchiladas, huevos, etc, etc, etc... posted for ZWT5 from Rebar Modern Food Cookbook.

Ingredients Nutrition

Directions

  1. 1. Heat vegetable oil in saucepan over medium-high heat. Add onions and saute until translucent. Add garlic and cook for 3 minutes. Sprinkle in the masa harina and stir constantly as it cooks and turns golden.
  2. 2. Add the spices and stir for another 2 minutes. Slowly whisk in the warm vegetable stock and bring to a boil. Reduce to a simmer and whisk in the tomato paste and sugar.
  3. 3. Simmer partially covered for 30 minutes, stirring regularly. Season to taste.
Most Helpful

4 5

First I cut the recipe down to 1 cup yield. Chipotle powder replaced ancho powder.
We used this to make fluffy egg tostadas: corn tortillas, eggs, arugula and spinach,
grated carrot, cilantro and Mesa red sauce. Served with a side of pinto beans. Very good!
Reviewed for Veg Tag/November.

5 5

I love this red sauce recipe! I lost my Rebar Cookbook after not remembering who I loaned it to. Was so excited to find the recipe here. Thank you! It's a perfect balance of spice and flavor. Made it tonight with chicken and zucchini enchiladas. Yummy!

5 5

Mmm, spicy and flavorful; this is delicious! I omitted the salt and ground up a corn tortilla to use for the masa harina... as I couldn't find loose masa harina, but the corn tortillas were made from it :) Thanks for sharing!