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Red Enchilada Sauce

Created by Under15Cook on December 7, 2013

1 1/2 teaspoon teaspoons onion powder
1 teaspoon salt (Lawrys seasoned salt)
1/8 teaspoon cayenne pepper (or you can use as much as you want)
4 cups beef broth (or can use 4 cups of hot water mixed with 2 beef bouillon cubes then cool)
2 cans (8 ounce each) tomato paste

Step 1: In a large pot add the oil, flour ,chili powder and cumin, then turn you heat to medium high and stir all the time for 2 minutes.
Step 2: Add the next 4 spices, Stir well to combine
Step 3: Next whisk tomato paste in beef stock until the tomato paste is all combined really well and not lumpy. Add to the oil and flour mixture stirring all the time until really well combined. Allow to simmer for 30 minutes, stirring occasionally. Add more spices if you need to.
Step 4: Cool and put in refrigerater for 24 hours.
Step 5: What you dont use can be frozen.