I got this recipe from a Pappasito's employee a couple of years ago. We loved the beef enchilada sauce that they put on the tamale appetizer but I've never made this recipe... Had a few questions on the ingredients... Like what "clear gel" is and how big a "can" of tomatoes is. If you figure it out, msg me! lol

This recipe makes 5 gallons but I'm sure it could be reduced.

BEEF ENCHILADA SAUCE
YIELD: 5 gallons

EOUIPMENT: Roasting pan, 80 quart stockpot, long handled wire whip, measuring cup and spoons, 16-quart colander, bus tub, full size metal hotel pan, 3-gallon food container, 18'' x 26'' x 6"

12 1/2 lbs. ground beef, no scraps
3 each bay leaves
3/4 cup garlic, chopped
1 quart onions, chopped
3 3/4 gallons chicken stock
7/8 cup paprika
1 1/4 lbs beef base
1 3/4 cup chill powder
3/4 cup black pepper
1 cup cumino
1/4 can crushed tomatoes
1 1/2 lbs. clear gel
1 quart cool water

1. Put roasting pan on stove over high heat. Add ground beef and brown.

2. Drain grease from meat by using colander Return meat to roasting pan on low heat.

3. Add bay leaves, garlic, and onions to meat and continue to brown meat.

4. Put chicken stock in stockpot. Bring to a simmer.

5 Add paprika, beef base, chili powder, black pepper and cumino to chicken stock.

6. After meat has browned thoroughly, add to stock.

7. Remove any grease that floats on top. Add crushed tomatoes and continue heating.

8. Mix clear gel with cool water in a 3-gallon food container. Pour slowly into stock mixture, whipping constantly.

9. Simmer for approximately 15 minutes (until sauce is at it’s proper thickness).

10. Remove sauce from heat. Place sauce in full size hotel pans on ice. Follow proper cool down procedure.

11. Once sauce has reached 40° place in proper food container and label with product name and consume by date and store in the blast cooler.