Tex Mex Red Enchilada Sauce Recipe

Ingredients

1/4 cup Butter

1/4 cup All Purpose Flour

1/2 teaspoon Black Pepper

3/4 teaspoon Salt

2 teaspoon Garlic Powder

2 teaspoons Onion Powder

1 1/2 tablespoon Ground Cummin

2 tablespoon Chili Powder

2 cups Beef Broth

1 cube beef bouillon

2 tablespoons Tomato Paste

Heat beef broth and beef bouillon in a pot just to the point it is boiling.

Mix all dry ingredients (except flour) in a small bowl.

Melt butter in medium sauce pan or pot and add flour to form a butter-flour roux

Mix in the bowl of spices into the roux, it will form a thick paste.

Add tomato paste and heat until it turns brick red (about 3-5 mins)

Whisk in the heated beef froth and continue stirring until smooth and thickened. Let simmer for 5-10 mins over low heat.

Sauce can be kept for a 2 days in the refrigerator or frozen for up to 6 months.