4 Reviews

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.

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COOKGIRl November 10, 2012

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!

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DrMommaLaelle May 03, 2010

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!

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Starrynews February 01, 2010

This is amazing stuff!!! As I sit here, I'm dunking cold leftover quesadillas in just-cooked mesa red sauce and having a hard time not licking it off my fingers- it's sooo tasty. Hot, but full of that indispensable Mexican flavor. I ended up using kamut flour, as it was the closest thing I had to the masa farina, but it seems perfect nonetheless. Also used regular chili power- and halved the recipe, as my family isn't too big on hot spicy stuff. However, I'd be reluctant to make quesadillas again without it! Thanks for posting, Katzen!

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White Rose Child July 14, 2009
Mesa Red Sauce