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tex mex essentials: down & dirty red sauce

33 Pinches 14 Photos
Andy59 avatar
Wichita, KS
Updated on Jul 7, 2018

If you were to ask 25 chefs what the difference is between Mexican and Tex Mex cuisine, you would probably get 25 different responses. The problem is that unlike traditional Mexican dishes that have deep historical roots, Tex Mex is constantly evolving and reinventing itself. And, that is a good thing. This red sauce has aspects of its roots in Mexico, and its neighbor to the North. It is simple to make, and can be prepared hot or mild, depending on your tastes. So, you ready… Let’s get into the kitchen.

prep time 5 Min
cook time 15 Min
method Stove Top
yield Several

Ingredients

  • PLAN/PURCHASE
  • 2 tablespoons grapeseed oil
  • 1 1/2 tablespoons ancho chili powder
  • 1 1/2 tablespoons chili powder, regular variety, hot or mild
  • 2 teaspoons dehydrated onions, crushed to a powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon garlic powder
  • 2 cups chicken stock, not broth
  • 2 tablespoons flour, all-purpose variety
  • OPTIONAL ITEMS
  • - salt, kosher variety, to taste

How To Make tex mex essentials: down & dirty red sauce

  • Step 1
    The heat of this dish is in the chili powder. Keep the balance at 3 tablespoons, but if you want it hotter, use a larger portion of ancho chili powder, and if you want it milder, use less. Just remember, whatever chili powders you choose, you still need a total of three tablespoons.
  • Step 2
    Gather your Ingredients (mise en place).
  • Step 3
    Add the grapeseed oil to a saucepan over medium heat.
  • Step 4
    When the pan heats up, add all the dry spices, except the flour and salt.
  • Step 5
    Stir and cook until fragrant, about 2 – 3 minutes.
  • Step 6
    Chef’s Note: There are two ways to “bloom” spices: 1. Dry Bloom: Stick the spices in a hot pan, and let them heat up… This draws out some of essential oils within the spices. 2. Oil Bloom: Combine the spices with some non-flavored oil in a hot pan, and allow them to mix. In either case, you are enhancing the flavors of the original spices. And, if the spices are old, it can bring new “flavor” life to them.
  • Step 7
    Whisk the flour into the chicken stock.
  • Step 8
    Slowly add the chicken stock to the spices, while whisking.
  • Step 9
    Allow to simmer, until thickened, about 3 – 5 minutes.
  • Step 10
    Taste for proper seasoning, and add salt, if needed. Depending on the type of chili powders I use, I find that in most cases adding salt is unnecessary. But, you are the chef, and the choice is yours to make.
  • Step 11
    Store in the fridge in a tightly-sealed jar, until needed. It should remain fresh for 7 – 10 days.
  • Step 12
    PLATE/PRESENT
  • Step 13
    Use in any recipe that calls for a red sauce. Enjoy
  • Stud Muffin
    Step 14
    Keep the faith, and keep cooking.
  • Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

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