I followed the original recipe, except I used onion powder, rather than onion salt and didn't add any salt. I tasted it and it was not good, at all. WAY too much chili powder and it was really bitter. The sauce was really dark. I think the issue is the chili powder. I added another can of tomato sauce, 1/4 tsp cumin, 1/4 tsp onion powder. 1/2 tsp garlic powder, 1 and 1/2 cups of water, 1/2 tsp oregano, 1/2 tsp of paprika, 1/4 tsp cinnamon, 1/4 tsp ground cloves, 1 tbsp of rice wine vinegar and 1/2 tsp of sugar, to cut the bitterness. Left it on medium simmer while I made my filling, grated cheese, etc. Approx. 20 minutes to let the flavors, meld. It made a thicker sauce than I expected and really coated my white corn tortillas. I believe it reduced by a quarter, to a third. I used 2/3 of the sauce for 8 beef enchiladas in a 9x13 baking dish. I won't use *this* recipe again.
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I followed the original recipe, except I used onion powder, rather than onion salt and didn't...