Kittencal's Red Enchilada or Taco Sauce

By Beefman-2

I strongly suggest to make this sauce a day ahead and refrigerate as the flavors will blend together even more, and I advise that you double amounts if you are using it for enchiladas, what you do not use may be frozen for later use, this sauce freezes very well, in fact I most always make more to have handy in my freezer --- this makes a fantastic sauce for tacos or enchiladas it is the only one that I use I never purchase bottled this is much better --- the sour cream is only optional add in for a creamy-style sauce :)

Ingredients

• 3 -4 tablespoons olive oil
• 1 small onion, finely chopped
• 1 teaspoon dried red pepper flakes (or to taste)
• 1/2 teaspoon dried oregano
• 3 -5 teaspoons chili powder (or to taste)
• 1/2 teaspoon dried basil
• 2 -4 teaspoons cumin (can use more to taste)
• 1 tablespoon fresh minced garlic (or to taste)
• 1/3-1/2 cup salsa
• 1 cup tomato sauce (or use crushed tomatoes)
• 1 cup beef broth or 1 cup water mixed with beef bouillon powder or 1 cup just use water
• 1 teaspoon seasoning salt (or to taste) or 1 teaspoon white salt (or to taste)
• 1 teaspoon ground pepper (or to taste)
• 1/2 cup sour cream (optional, add in for a creamy sauce, can use more to taste)

Details

Servings 1
Preparation time 5mins
Cooking time 25mins
Adapted from food.com

Preparation

Step 1

1 Heat oil in a medium saucepan over medium heat; add in onion, red pepper flakes, oregano, basil, chili powder and cumin and saute for 3 minutes. 2 Add in fresh garlic and saute for 2 minutes. 3 Add in salsa, tomato sauce and beef broth or water; mix with a spoon to combine. 4 Reduce heat to low and simmer uncovered stirring occasionally for 30-40 minutes or until reduced slightly. 5 Adjust all spices to taste then season with seasoned salt and pepper to taste. 6 Mix in sour cream if using and heat through (do not allow to boil). 7 OPTIONAL: you may cool the mixture then process on a food processor or a blender for a smoother texture.