Mesa Red Sauce
The mexican "mother" sauce, to be served with quesadillas, enchiladas, huevos, etc, etc, etc... posted for ZWT5 from Rebar Modern Food Cookbook.
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INGREDIENTS
Nutrition- 2tablespoons vegetable oil
- 1⁄2
- 6
- 4tablespoons masa harina
- 4tablespoons dried ancho chile powder
- 1⁄2teaspoon cumin
- 1⁄4teaspoon cayenne pepper
- 1teaspoon salt
- 1⁄2teaspoon cracked pepper
- 1teaspoon oregano
- 4
- 2tablespoons tomato paste
- 1teaspoon brown sugar
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DIRECTIONS
- 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.
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