Enchilada Sauce
8 cups of water (reserve 1/2 cup to mix with cornstarch)**
1 tsp. salt
3 Tbsp. chili powder
1/2 tsp. garlic powder
1/2 tsp. onion powder
1/2 tsp. ground cumin
1/2 tsp. black pepper
1/4 cup cornstarch (or masa flour) mixed into 1/2 c. water
Bring water to boil and whisk in remaining ingredients. Simmer for a few minutes until thickened slightly. This makes 6 cups of enchillada sauce (and it keeps well in the fridge)
1 tsp. salt
3 Tbsp. chili powder
1/2 tsp. garlic powder
1/2 tsp. onion powder
1/2 tsp. ground cumin
1/2 tsp. black pepper
1/4 cup cornstarch (or masa flour) mixed into 1/2 c. water
Bring water to boil and whisk in remaining ingredients. Simmer for a few minutes until thickened slightly. This makes 6 cups of enchillada sauce (and it keeps well in the fridge)
Over the years I've made some changes to this. You can use 2 cans of tomato sauce and 1 can of water in place of the 8 cups of water. You can also use a large can of tomato juice in place of the water. Its all up to you.
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