This has got to be one of the easiest and tastiest enchilada sauces I have made. Not to mention so authentic the hubs gave it a thumbs up! He even asked that I make some more so he can make huevos rancheros for breakfast. This will make a regular rotation in my kitchen, and there is plenty with this recipe to freeze. (I promise to include a picture next time!)
2 Tbs cornstarch
2 Tbs Morton & Bassett Mexican Spice Blend (my “go to” Mexican seasoning)
Kosher salt to taste
1/4 tsp freshly ground black pepper
1 (8 oz) can tomato sauce
1 (6 oz) can tomato paste
1 1/2 cups chicken stock
1 Tbs canola oil
4 cloves garlic, minced
In mixing bowl, combine cornstarch, Mexican Spice Blend, salt and pepper. Add tomato sauce, tomato paste, broth, spice mixture, whisk to combine. Set aside.
In a medium skillet, over medium-low heat, add canola oil and sauté garlic until fragrant, being careful not to burn. Gradually stir in tomato sauce mixture. Bring to a boil and reduce to a simmer. Continue to simmer until sauce thickens, about 15 minutes. Serve in and over your favorite Mexican dishes.
Total time: 40 minutes
*Derived from Skinnyms.com