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Enchilada Sauce Recipe
Ingredients:
* 2 cups water
* 1 beef bouillon cube
* 1 (15 ounce) can tomato sauce
* 1/4 teaspoon butter
* 1/4 cup finely minced onion
* 2 tablespoons garlic powder
* 1-1/2 tablespoons chili powder
* 1 teaspoon cumin
* 1 teaspoon cocoa powder
* 2 tablespoons white vinegar
* 1/2 tablespoon sugar
* salt and black pepper, to taste
* Thickening mix (1 tablespoon cornstarch in 1/4 cup cold water)
Directions
1. Put all ingredients except salt and pepper in blender or food processor and mix until smooth.
2. Pour into medium sauce pan and bring to a boil on medium heat, stirring constantly.
3. Add salt and pepper to taste.
4. Make thickening mix by dissolving 1 tablespoon cornstarch in 1/4 cup COLD water and add to sauce while stirring.
Cook another 2 minutes to thicken (you only want to thicken slightly, it will not be real thick).
5. Bottle and store in refrigerator. Makes about 3-4 cups of sauce.
Note: After step 4, taste the sauce. Add any additional spices at this point if needed. If bland, add salt, chili powder and cumin.
Note 2: You can substitute flour for cornstarch. Dissolve 2 tablespoons flour in 1/4 cup boiling water.
Note 3: Enchilada sauce is not suppose to be hot but, if you want it spicy, add 2-4 jalapeno peppers when blending (remove stems, leave seeds in).
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