Ultimate Tex Mex Enchilada Sauce

1.In a large pot, combine 6 cups of water and 4 beef bouillon cubes. Heat over medium heat until the bouillon cubes dissolve completely, stirring occasionally.

2.Add 3 tablespoons of chili powder, 1/2 teaspoon of garlic salt, and 2.5 tablespoons of cumin to the pot. Stir well to combine all the spices with the broth.

3.Bring the mixture to a gentle simmer and let it cook for about 10 minutes, allowing the flavors to meld together.

4.In a small bowl, mix 2 tablespoons of masa with a little bit of water to create a smooth paste. This will help thicken the sauce.

5.Slowly add the masa paste to the simmering sauce, whisking continuously to prevent lumps from forming. Cook for an additional 5 minutes until the sauce thickens slightly.

6.Season the sauce with salt and pepper to taste, adjusting according to your preference.

7.Remove the pot from heat and stir in 1 cup of shredded Monterrey cheese and 1 cup of shredded Colby cheese until melted and well combined.

8.Let the sauce cool slightly before using it in your favorite enchilada recipe or store it in an airtight container in the refrigerator for up to a week.