Enchilada Roja (Red) Sauce

Bahan-bahan

• Olive oil

• 75g or 2/3c chili powder

• 50g or 1/2c smoked paprika (sweet works too)

• 1qt/ltr beef cooking liquid (from recipe above)

• 450g or 2 8oz cans tomato sauce

• 15g or 1 1/4Tbsp brown sugar

• 25g or 1 3/4Tbsp apple cider vinegar

• 5g or 3/4tsp salt

Arahan

1. Preheat large heavy bottomed pot over medium. Add a few glugs of olive oil followed by chili powder and paprika. Stir & allow to toast until fragrant.

2. Add 1/3 of the beef cooking liquid. Stir. Add in another third of the liquid and stir again. Once incorporated, add in most of the rest of your liquid. Save a splash in case you need to thin the sauce later.

3. Once the liquid is incorporated & smooth, add in tomato paste, brown sugar, cider vinegar, and salt. Stir & bring to a simmer then reduce heat to med-low & cook to reduce sauce for 15-20 minutes. When ready, it should have reduced by about 30%.

4. Remove from heat and taste for seasoning.