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Mmm burritos!

I have a complete addiction to Mexican food, so thorough and cellular-level that it was all I craved during not one but BOTH pregnancies.  Making it at home has been a bit outside my patience quotient though…moles with 30+ ingredients??  Dude, I WORK for a living!

Anyway, I’ve been researching techniques, learning theory and practice…and this burrito sauce kicks all kinds of ass if I do say so myself. 

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Burrito Red Sauce


  • 2 tbsp butter
  • 1 half diced white onion
  • 2 tbsp flour
  • 1 cup chicken stock
  • 1 cup tomato sauce
  • 1 tbsp garlic powder
  • 1 tbsp black pepper
  • 1 tsp cayenne pepper
  • 1 tbsp paprika
  • 1 tsp cumin
  • 2 tbsp chili powder
  • 2 chicken bullion cubes

Saute the onion in the butter til soft then stir in the flour to make a nice roux.  Add everything else and simmer for 20 minutes.

I used thin sirloin steaklets for the filling in our burritos.  Sprinkle with salt, black pepper, and garlic powder, then cooked fast in hot pan (no more than 2 mins on a side).  Let the meat rest while you put the sauce together, then slice it up into thin cross-grain strips.  Take the lovely puddle of resulting meat juice and add to the burrito sauce.

As always, the spices above can be added/subtracted/substituted as you like, depending on your tastes.  Experiment!

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