Of course enchilada sauce may be used to flavor Mexican food (tacos, tostadas, quesadillas) but it may also be used many other ways. It adds flavor to casseroles, soups, BBQ chicken and ribs.
However, when you use store bought sauce you get someone else's idea of good sauce. But, when you make your own you can adjust the flavor to suit your personal taste...and it's cheaper.
The following recipe is quick and easy to make using mostly ingredients you may already have in your kitchen. Be sure to taste the sauce frequently in step 4 and make final adjustments with additives to suit your taste.
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.