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| What You Need: |
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1 tablespoon lard
¼ cup finely chopped onions
2 teaspoons finely chopped garlic
2 cups canned tomato puree
1 tablespoon finely crumbled seeded dried hot red chilies, preferably pequin chilies
1 teaspoon crumbled dried oregano
1 teaspoon sugar
1½ teaspoons salt
1 teaspoon freshly ground black pepper
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| How To Cook: |
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1. In a heavy 8- to 10-inch skillet, melt the lard over moderate heat until a drop of water flicked into it splutters and evaporates instantly. Add the onions and garlic and, stirring frequently, cook for about 5 minutes, or until they are soft and translucent but not brown.
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2. Stir in the tomato puree, chilies, oregano, sugar, salt and pepper, and bring toa boil over high heat. Reduce the heat to low, cover the skillet partially and simmer the sauce for 20 minutes.
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3. Strain the sauce through a fine sieve set over a bowl, pressing down hard on the seasonings with the back of a spoon to extract all their juices before discarding the pulp.
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4. Serve at once. Or cool to room temperature, cover the bowl with plastic wrap andrefrigerate until ready to serve. Tightly covered, the sauce can safely be keptfor about a week.
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5. Red tomato taco sauce is traditionally served as an accompaniment to any taco or tostada.Use it with care; taco sauce varies with the chilies that are used in it, but it is usually extremely hot.
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| Serving Size: 1½ to 2 cups |
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