Mesa Red Sauce

READY IN: 50mins
Recipe by Katzen

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

Top Review by COOKGIRl

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.

Ingredients Nutrition


  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.

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