Encinada Enchilada Red Sauce

Encinada Enchilada Red Sauce

1 clove garlic, minced 1 T. extra virgin olive oil 1 small white onion, grated 1 can pureed tomatoes (28 oz) 1 T. dark chili powder (half a palmful) 1 pinch ground cinnamon 1 t. ground cumin Coarse salt to taste

Heat garlic in oil over medium heat. When it speaks by beginning to sizzle, add the onion by grating it directly into the pot. Cook onion and garlic for 2 minutes to soften and sweeten the onion. Add pureed tomatoes and seasonings. Bring to a boil, then reduce heat to warm until enchiladas are ready to top. Use red sauce on any enchilada: chicken beef, pork or bean. Source: Rachel Ray

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 * Catsrecipes Y-Group