Combination Enchilada Sauce

Total Time: 1 hr Preparation Time: 15 mins Cook Time: 45 mins

Ingredients

• Servings: 8
• 1 tablespoon butter
• 1 tablespoon flour
• 2 teaspoons chili powder
• 2 teaspoons paprika
• 2 teaspoons cornstarch
• 1 1/2 teaspoons salt
• 1 1/2 teaspoons dried onion flakes
• 1 teaspoon sugar
• 1 teaspoon ground cumin
• 1 teaspoon garlic powder
• 1/2 teaspoon oregano
• 1/2 teaspoon dried basil
• 1/16-1/8 teaspoon cayenne pepper (or to taste)
• 1/4 teaspoon ground black pepper (freshly ground)
• 2 teaspoons parsley flakes (crushed slightly after measuring)
• 1/2 teaspoon red pepper flakes
• 1 -2 ounce tequila (one of those "airplane" bottles if you can find it)
• 1 (14 ounce) can beef broth
• 2 (8 ounce) cans tomato sauce, divided
• 1 cup water (use one can of tomato sauce to measure.)
• 1/2 cup salsa
• 1 (10 3/4 ounce) can cream of mushroom soup (condensed)

Recipe

• 1 make a roux with the butter and the flour. melt the butter in a large saucepan (at least 2 quarts) over medium heat. add flour and stir to make a roux. cook the roux, stirring constantly, until the roux darkens slightly (almost to a khaki color).
• 2 meanwhile, mix herbs and spices together in a small bowl (chili powder, paprika, cornstarch, salt, dried onion flakes, sugar, cumin, garlic powder, oregano, basil, cayenne, pepper, and red pepper flakes).
• 3 when the roux is ready, add the herb/spice blend, stirring to blend and warm the flavors until the mixture resembles a thick, dry paste. stir in the tequila until thick.
• 4 slowwwwwwwwwwly add the beef broth, stirring constantly to smooth out any lumps. add one can of tomato sauce and water, again stirring constantly.
• 5 in a medium bowl, slowly incorporate the other can of tomato sauce into the cream of mushroom soup. stir the mixture into the warm sauce. add the salsa. bring the mixture to a boil then reduce heat to simmer until ready to use.