Yield: 4 cups
o 2 cups water
o 1 beef bouillon cube
o 1 (15 ounce) can tomato sauce
o 1/4 teaspoon butter
o 1/4 cup finely minced onion
o 2 tablespoons garlic powder
o 1-1/2 tablespoons chili powder
o 1 teaspoon cumin
o 1 teaspoon cocoa powder
o 2 tablespoons white vinegar
o 1/2 tablespoon sugar
o salt and black pepper, to taste
o Thickening mix (1 tablespoon cornstarch in 1/4 cup cold water)
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.
Note: After step 4, taste the sauce. Add any additional spices at this point if needed. If bland, add salt, chili powder and cumin.
You can substitute flour for cornstarch. Dissolve 2 tablespoons flour in 1/4 cup hot water.
Enchilada sauce is not suppose to be spicy hot but, if you want it spicy, add 2-4 jalapeno peppers when blending (remove stems, leave seeds in).