Ingredients

* 2 cups boiling water
* 2 teaspoons beef bouillon granules
* 1 (15 ounce) can tomato sauce
* 1/4 teaspoon butter
* 2 tablespoons dried onion flakes or 1/4 cup finely minced fresh yellow onions
* 1 1/4 teaspoons garlic powder or 2 teaspoons minced roasted garlic
* 1 tablespoon dried ancho chili powder
* 1 teaspoon cumin
* 1/2 teaspoon cocoa powder
* 1/4 teaspoon cider vinegar
* 1 teaspoon dry sherry
* Tabasco sauce or your favorite hot sauce, to taste (I used somewhere between 1/4 to 1/2 tsp, cause I’m a whimp)
* salt & freshly ground black pepper, to taste

Directions

1. In a large saucepan over medium heat, stir together the boiling water and bouillon granules until dissolved.
2. Add remaining ingredients and simmer for 5 minutes.
3. Use in your favorite enchilada recipes!
4. prefer using 1 tsp of Maggi Chicken with Chipotle bouillon cube and 1 tsp of Chicken and Tomato bouillon cube (in the international aisle, from Nestle products) instead of 2 tsp beef bouillon; please note that most Maggi bouillon cubes contain 2 tsp, so you’ll be using half-cubes.
5. Makes about 4 cups (2 cups is usually enough for one batch of enchilada casserole).