May 05, 2011

Red Sauce ~ Cinco de Mayo

This recipe comes from my Grandmothers recipe box. I love this sauce. It works well for wet burritos, enchiladas, and really anything you might want to drowned in it. It is perfectly spicy, the mole adds a subtle richness. It also works great for spicing up your taco meat.

If I had to rank foods in order of my favorites, I would have to say Mexican food is my first love. I could eat it everyday! So in the spirit of celebrating Cinco de Mayo I wanted to share this family favorite with you as well as my technique for making Wet Burritos.



The sauce calls for quite a list of ingredients but outside of the Mole I would bet my first child that you have all the ingredients in your pantry.

Red Sauce ingredient list:
1/2 cup Crisco Shortening
3/4 cup Flour
1 heaping tablespoon Mole
4 cups Beef Stock
2 tablespoons Chili Powder
1 1/2 teaspoons ground Cumin
1/2 teaspoon Oregano
1 teaspoon Salt
1/2 teaspoon Pepper
1/4 teaspoon Garlic Powder
1/4 teaspoon Red Pepper Flakes
1/2 cup Milk
2 8 ounce cans Tomato Sauce
1 6 ounce can Tomato Paste
2 tomato sauce cans of water


I find this sauce comes together quite quickly if you have all your ingredients out and ready. Oh and you will also need a whisk...the whisk is very important to this sauce. You want it nice and smooth. No lumps allowed.


First melt shortening.



Whisk in flour.



Let the shortening and flour bubble for a couple minutes.



Whisk in one tablespoon of Mole. Not familiar with Mole...you can find it in the Mexican section of you grocery store. Here's the kind I buy.


Whisk, whisk, whisk your mole.....



Continue by gradually adding your Beef Stock, whisking it smooth as you go.







After you have incorporated all of the Beef Stock you can add the chili powder, cumin, oregano, salt, pepper, garlic powder, and red pepper flakes.



Now add the milk and whisk again...I told you you would need to whip your whisk into shape!







Once you have whisked all the spices into the sauce you can add the tomatoes. Add in both cans of sauce and the paste.



Now fill one of the empty cans with water and pour it into the sauce.



Now fill the other can with water and pour it into the sauce. This will give you the amount of water you need and will also clean out your cans. One can't argue with clean cans.....clean cans of any sort. Kenny and I recently turned in 980 pop cans for a can drive that my kiddos did at church. I will always, always rinse out my pop cans when I'm done for as long as I live! EwGRody!



After you have given your sauce one last whiskin'. Plop the lid on the sauce pot and simmer on low for 30 minutes to 1 hour, stirring occasionally.



There you have it! Red sauce. Stay tuned......the Wet Burritos will follow the announcement of the Blessed giveaway winner.

Happy Cinco De Mayo!

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2 comments:

  1. Thanks for sharing the recipe with details step by step and complete with good picture. It's really useful for beginner like me. I'd like to try this recipes,it's look yummy :)
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  2. Made this tonight and love the flavor. Only did a few things different: left out mole (didn't want to buy it for just 1 T.) used a 15 oz. can of tomato sauce instead of 2 8oz cans (so I did 15 oz. of water), and only used a couple of shakes of red pepper flakes (I know 1/4 t is not much but wanted to make sure my kiddos wouldn't say "It's to hot"). This will be wonderful on burritos or enchiladas. Make sure to use a big pot.....I had to get a bigger pot half way through! Thanks :-)

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