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.
