Mesa Red Sauce

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Adapted by myself from the Rebar cookbook. This sauce is ideal with huevos rancheros, quesadillas, enchiladas, Mexican poached eggs, and more! They say. It was soooooo good. A bit reminiscent of mole sauce, says Allison.

2 tbsp vegetable oil
1/2 onion, very finely chopped
6 garlic cloves, minced
2 tbsp cornmeal
2 tbsp chili powder
3/4 tsp cumin
1/4 tsp cayenne
1 tsp salt
pepper
1 tbsp oregano
1/2 cup chicken stock, 1/2 cup water
3 tbsp tomato paste
1 tbsp brown sugar

Heat the oil in a saucepan. Add the onion, and cook on low with the pot covered, about 10 minutes until very soft. Uncover pan. Increase heat to medium. Add garlic, stir 1 minute. Add cornmeal. Stir, 2 minutes. Add seasonings. Cook and stir about another minute or so. Stir in the stock and water, and then the tomato paste and sugar. Simmer, partially covered about 30 minutes, stirring every once in a while.

Comments

  1. MaureenNovember 12, 2012 at 1:59 PM

    This comment has been removed by the author.

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  2. MaureenNovember 12, 2012 at 3:33 PM

    This was really good. Spicy. Lots of garlic. Gerard liked it!

    ReplyDelete

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