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Thread: Carne-type red sauce - need answer fast!

  1. #1
    Elephant
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    Default Carne-type red sauce - need answer fast!

    I was about to fix some sliced steak with bell pepper, onion, and thinly sliced potatoes. I'm kind of tired of the old fajita spice I use. I got to thinking, this would be good with a little of the red Tex-Mex sauce I've heard called carne sauce.

    I have tomato paste, garlic bulbs, generic hot sauce, hot taco sauce, and red pepper flakes. Any ideas?

    Thanks in advance!

    :: runs off to slice steak and veggies ::
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  2. #2
    Stegodon
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    Mar 2009
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    Default Re: Carne-type red sauce - need answer fast!

    Paprika, cayenne, chile powder (the spice blend type), a dash of vinegar, tiny amounts of Worcestershire or soy sauce (admittedly non-standard), cracked black pepper, one small thinly sliced Jalapeño or serrano chile pepper.

    Please let me know what options you end up with.

  3. #3
    Elephant
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    Default Re: Carne-type red sauce - need answer fast!

    Zenster, I have all that except cracked black pepper, but my Jalapeños, sadly, are not fresh but the sliced ones in the jar.

    Should I use the tomato paste for the base? I also have a small can of tomato sauce.

    I'm about to saute the potatoes a minute in the wok.
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  4. #4
    Elephant
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    Default Re: Carne-type red sauce - need answer fast!

    This came out very close to what I had in mind.

    I sprinkled the veggies with the chili powder, paprika, and cayenne while I was sauteing them. Next I seared the steak bits quickly with a dash of Worchestershire added. I then simmered the tomato sauce with all of the spices, a dash of Worchestershire and a dash of red wine vinegar. Finally I combined it all and heated through.

    I ended up not putting any hot peppers in it, since I have a couple of wusses here who don't like too much heat.

    The leftovers will make excellent lunches tomorrow, in a tortilla wrap.

    Thanks Zenster! It's a delight having you around again.
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  5. #5
    Stegodon
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    Default Re: Carne-type red sauce - need answer fast!

    Quote Originally posted by Zenster
    Paprika, cayenne, chile powder (the spice blend type), a dash of vinegar, tiny amounts of Worcestershire or soy sauce (admittedly non-standard),
    While it might be non-standard for this recipe (I don't know), Worcestershire sauce (salsa inglesa) is not a completely out-of-place in Mexican dishes. I'm not sure if I've seen soy in Mexican recipes, but I have seen Maggi sauce, which is quite the same idea as soy.

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