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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.
- 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
- In a large saucepan over medium heat, stir together the boiling water and bouillon granules until dissolved.
- Add remaining ingredients and simmer for 5 minutes.
- Use in your favorite enchilada recipes!
- *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.
- Makes about 4 cups (2 cups is usually enough for one batch of enchilada casserole).