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Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 8 |
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The mexican mother sauce, to be served with quesadillas, enchiladas, huevos, etc, etc, etc. 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 |
Directions:
1. 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. 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. 3. Simmer partially covered for 30 minutes, stirring regularly. Season to taste.
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