Advertisement

Sauce to savor

August 18, 2009|By Pittsburgh Post-Gazette

ENCHILADA SAUCE



(Tested by the Pittsburgh Post-Gazette)

I've had this in my recipe file for more than 15 years and it's a family favorite. It doubles easily and can be used for shredded beef or chicken enchiladas.

- Gretchen McKay

2 tablespoons oil
1/3 cup finely chopped onion
1 clove garlic, minced
1/2 cup hot water
1 beef bouillon cube
16 ounces tomato sauce
1-2 tablespoons chili powder
1 teaspoon sugar
1/4 teaspoon salt
1/4 teaspoon cumin
1/2 cup cold water
1 tablespoon cornstarch

Heat oil over low heat in large saucepan. Add onion and garlic and cook until soft, about 2 minutes. Add water, bouillon cube, tomato sauce, chili powder, sugar, salt and cumin and simmer for 10 minutes. Add more chili powder to taste.

Advertisement

In separate bowl, add cornstarch to cold water and stir well. Slowly add to enchilada sauce, and stir until well mixed.

Makes about 2 cups of sauce.

(Distributed by Scripps Howard News Service)

The Herald-Mail Articles
|
|
|