3 cups of sauce
1/4 c. canola oil
1/2 c. minced onion
3 garlic cloves. . . minced
2 T. ground cumin
4 tsp. ground dried chiles
1 T. dried oregano
1/4 tsp. garlic powder
pinch ground coriander or fresh cilrantros
pinch ground cloves
1 1/2 c.tomato purÃ©e
2 c. chicken broth
1/8 tsp. cayenne pepper
2 T. dissolved in 2 tablespoons cold water
Making taco sauce… . heat the oil in a medium pan over medium heat. Add onion … sautÃ© stirring frequently until tender- 6 to 7 minutes.
Add garlic . . sautÃ© until aromatic. .about 1 to 2 minutes.
Add dried spices . . sautÃ© another 1 minute.
Add tomato purÃ©e . . . continue to cook. .stirring frequently. . until thickened. . .10 to 12 minutes.
Add broth . . simmer for 15 to 20 minutes. . or until sauce is well flavored.
Adjust the seasoning with salt and pepper.
If sauce seems thin. . . add enough of the dissolved cornstarch to the simmering sauce to thicken (it should coat a spoon evenly).
Taco sauce is ready to use now or it may be cooled and stored in a covered container in the refrigerator for up to 5 days.
Return the sauce to a simmer if it has been refrigerated and if you want it hot style