Rich and Flavorful Enchilada Sauce
- Ready In:
- 10mins
- Ingredients:
- 13
- Yields:
-
4 cups
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
- 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).
Reviews
-
Cheese enchiladas are quite possibly my favorite food, so for me to say that these were uite possibly the best I have tasted is high praise. The only changes I made were that I started off with a roux because I like a thicker sauce, I left out the sherry because it was the last ingredient left to add and the sauce was already pretty perfect, and I added 1/4 tsp of cayenne instead of hot sauce. I was going to try to just stick to one, but they were so delicious, I had to hold myself back from eating a third.
-
I made enchilada's tonight and used this sauce recipe and it was great. I like that it wasn't spicy. I was sceptical, after it simmered it smelled spicy but tasted great. I followed the recipe exactly. What a great idea to can it. I may do that for future use. Thanks for a great recipe, I will no longer be buying canned enchilada sauce.
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RECIPE SUBMITTED BY
Julesong
Tukwila, 87
<p>It's simply this: I love to cook! :) <br /><br />I've been hanging out on the internet since the early days and have collected loads of recipes. I've tried to keep the best of them (and often the more unusual) and look forward to sharing them with you, here. <br /><br />I am proud to say that I have several family members who are also on RecipeZaar! <br /><br />My husband, here as <a href=http://www.recipezaar.com/member/39857>Steingrim</a>, is an excellent cook. He rarely uses recipes, though, so often after he's made dinner I sit down at the computer and talk him through how he made the dishes so that I can get it down on paper. Some of these recipes are in his account, some of them in mine - he rarely uses his account, though, so we'll probably usually post them to mine in the future. <br /><br />My sister <a href=http://www.recipezaar.com/member/65957>Cathy is here as cxstitcher</a> and <a href=http://www.recipezaar.com/member/62727>my mom is Juliesmom</a> - say hi to them, eh? <br /><br />Our <a href=http://www.recipezaar.com/member/379862>friend Darrell is here as Uncle Dobo</a>, too! I've been typing in his recipes for him and entering them on R'Zaar. We're hoping that his sisters will soon show up with their own accounts, as well. :) <br /><br />I collect cookbooks (to slow myself down I've limited myself to purchasing them at thrift stores, although I occasionally buy an especially good one at full price), and - yes, I admit it - I love FoodTV. My favorite chefs on the Food Network are Alton Brown, Rachel Ray, Mario Batali, and Giada De Laurentiis. I'm not fond over fakey, over-enthusiastic performance chefs... Emeril drives me up the wall. I appreciate honesty. Of non-celebrity chefs, I've gotta say that that the greatest influences on my cooking have been my mother, Julia Child, and my cooking instructor Chef Gabriel Claycamp at Seattle's Culinary Communion. <br /><br />In the last couple of years I've been typing up all the recipes my grandparents and my mother collected over the years, and am posting them here. Some of them are quite nostalgic and are higher in fat and processed ingredients than recipes I normally collect, but it's really neat to see the different kinds of foods they were interested in... to see them either typewritten oh-so-carefully by my grandfather, in my grandmother's spidery handwriting, or - in some cases - written by my mother years ago in fountain pen ink. It's like time travel. <br /><br />Cooking peeve: food/cooking snobbery. <br /><br />Regarding my black and white icon (which may or may not be the one I'm currently using): it the sea-dragon tattoo that is on the inside of my right ankle. It's also my personal logo.</p>