Rich and Flavorful Enchilada Sauce |
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Prep Time: 5 Minutes Cook Time: 5 Minutes |
Ready In: 10 Minutes Servings: 4 |
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I came by this recipe completely by accident one day when I was making a red sauce for another Mexican-style dish, and when I tasted it I realized it was the perfect rich but mild enchilada sauce for me! Rich and flavorful, this one is a winner. It's fast and easy to make, and tastes much better than the canned variety. If you like your enchilada sauce spicier, add some minced jalapenos or some hot chili powder. I plan to do some canning this fall, and batches of this sauce in jars is on the list. Ingredients:
2 cups boiling water |
2 teaspoons beef bouillon granules (*) |
1 (15 ounce) can tomato sauce |
1/4 teaspoon butter |
2 tablespoons dried onion flakes or 1/4 cup finely minced fresh yellow onion |
1 1/4 teaspoons garlic powder or 2 teaspoons minced roasted garlic |
1 tablespoon dried ancho chile powder |
1 teaspoon cumin |
1/2 teaspoon cocoa powder |
1/4 teaspoon cider vinegar |
1 teaspoon dry sherry |
tabasco sauce or your favorite hot sauce, to taste (i used somewhere between 1/4 to 1/2 tsp, cause i'm a whimp) |
salt & freshly ground black pepper, to taste |
Directions:
1. In a large saucepan over medium heat, stir together the boiling water and bouillon granules until dissolved.
2. Add remaining ingredients and simmer for 5 minutes.
3. Use in your favorite enchilada recipes!
4. *Note:I prefer using 1 tsp of Maggi Chicken with Chipotle bouillon cube and 1 tsp of Chicken and Tomato bouillon cube (in the international aisle, from Nestle products) instead of 2 tsp beef bouillon; please note that most Maggi bouillon cubes contain 2 tsps, so you'll be using half-cubes.
5. Makes about 4 cups (2 cups is usually enough for one batch of enchilada casserole).
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