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.
- 2 tablespoons vegetable oil
- 1⁄2 onion, diced
- 6 garlic cloves, minced
- 4 tablespoons masa harina
- 4 tablespoons dried ancho chile powder
- 1⁄2 teaspoon cumin
- 1⁄4 teaspoon cayenne pepper
- 1 teaspoon salt
- 1⁄2 teaspoon cracked pepper
- 1 teaspoon oregano
- 4 cups vegetable stock or 4 cups water, heated
- 2 tablespoons tomato paste
- 1 teaspoon brown sugar
- 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. 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. Simmer partially covered for 30 minutes, stirring regularly. Season to taste.
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.
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!
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!