Mesa Red Sauce

Name: Mesa Red Sauce
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 4 cups, 8 serving(s)
Ingredients: 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

(4)

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.

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READY IN: 50mins

SERVES: 8

YIELD: 4 cups

UNITS: US

INGREDIENTS

Nutrition

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

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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