Yield: 3-4 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 dissolved in 1/4 cup cold water)
1. Put all ingredients except salt, pepper and thickening mix in a blender or food processor and mix until smooth.
2. Pour mix into a medium sauce pan and bring to a boil on medium heat, stirring constantly.
3. Add salt and pepper to taste.
4. Make the 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 (just thicken slightly, it should not be very thick).
5. Bottle, seal and store the sauce in the 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.
Note 2: You can substitute flour for cornstarch. Dissolve 2 tablespoons flour in 1/4 cup very hot water.
Note 3: Enchilada sauce is not suppose to be spicy hot but, if you want it spicy, add 2-4 jalapeno peppers when blending (step 1). Remove stems, leave seeds in if you want it fiery.