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
Ingredients
- 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!