MEXICAN ESSENTIALS: HOMEMADE TACO SAUCE

Mexican Essentials: Homemade Taco Sauce image

Provided by Andy Anderson !

Time 25m

Number Of Ingredients 16

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PLAN/PURCHASE
THE BASE
1 Tbsp dried onions (a very important ingredient)
2 1/2 tsp ground cumin
1 1/2 tsp garlic powder
1/2 tsp sweet paprika
1 c water, filtered variety
2 Tbsp apple cider vinegar
1 c tomato puree
4 oz tomato paste
THE HEAT
1 tsp chili powder, or to taste
cayenne pepper, to taste
ADDITIONAL ITEMS
1 pinch white sugar
salt, kosher variety, to taste

Steps:

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