mexican essentials: homemade taco sauce

How To Make mexican essentials: homemade taco sauce

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  Step 1
  PREP/PREPARE
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  Step 2
  Gather your Ingredients (mise en place).
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  Step 3
  THE BASE
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  Step 4
  Take the dried onions and grind them to a powder, and reserve.
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  Step 5
  Chef’s Tip: You can put the onions into a spice blender, grind them using a Mortar and pestle, or cover them with a paper towel, and whack them with a kitchen hammer… up to you.
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  Step 6
  Add the dried onions, cumin, garlic powder, and paprika to a saucepan over medium heat.
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  Step 7
  Cook the dry spices in the pan, until they become fragrant, about 90 seconds.
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  Step 8
  Chef’s Note: Heating up the spices in a dry pan, is called: Blooming… And it greatly enhances their flavor.
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  Step 9
  Add the water and vinegar to the dry spices, and whisk to combine.
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  Step 10
  Add the tomato paste and puree, and then whisk to combine.
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  Step 11
  THE HEAT
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  Step 12
  Play with the chili powder and cayenne, until you like the heat level.
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  Step 13
  Add a tiny pinch of sugar, and kosher salt, to taste.
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  Step 14
  Allow the mixture to lightly simmer for an additional 5 minutes.
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  Step 15
  After the sauce cools, store in non-reactive containers with tight-fitting lids, and store in the fridge until needed.
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  Step 16
  Chef’s Tip: This sauce can be frozen for several months (it will never last that long), or it can be canned.
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  Step 17
  Chef’s Note: If the sauce is too thick you can thin it with a bit of water, a tablespoon at a time, until you have the right consistency.
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  Step 18
  PLATE/PRESENT
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  Step 19
  Use it as a base sauce for tacos, a sauce for Mexican pizzas; even as a sauce for enchiladas, or burritos. Enjoy.
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  Step 20
  Keep the faith, and keep cooking.
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