Mesa Red Sauce
photo by White Rose Child
- Ready In:
- 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.
Questions & Replies
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First I cut the recipe down to 1 cup yield. Chipotle powder replaced ancho powder.<br/>We used this to make fluffy egg tostadas: corn tortillas, eggs, arugula and spinach,<br/>grated carrot, cilantro and Mesa red sauce. Served with a side of pinto beans. Very good!<br/>Reviewed for Veg Tag/November.
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!
RECIPE SUBMITTED BY
I'm a now vegan who used to make one heck of a souvlaki. I love cooking, I was a huge fan of Moosewood and Molly Katzen prior to going vegan (although that has nothing to do with my choosing the name Katzen - that's just what my German Grandma has called me all my life.) Aside from cooking, I also love scuba diving, cycling, politics, and reading.