Ingredients
-
3
-
3
-
1
-
1/2
-
1
-
3
-
1
-
-
-
-
-
-
-
-
Directions
Mexican Enchilada Sauce,I got this recipe from by grmil who was born and raised in Mexico City. The secret to its flavor is the cocoa,Hi, great recipe! I added some chicken stock to replace some of the water, Abuelita’s chocolate, 2/3 of the chili power, 1/2 cup more of the tomato sauce, and I blended the tomato sauce with some jalapeno, serrano, yellow onion, and garlic before cooking. I love it!,I made this using tomato paste and added water to my desired thickness. The cocoa adds a depth of flavor that makes this sauce an irresistible hit!
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Steps
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1
Done
|
Combine All Dry Ingredients in a Small Bowl. |
|
2
Done
|
Stirring Constantly, Slowly Add Enough of the Water to Make a Thin Paste. |
|
3
Done
|
Pour Into Pan and Add Rest of Water. |
|
4
Done
|
Cook Over Medium Heat, Stirring Constantly, Until Mixture Thickens. |
|
5
Done
|
Stir in Tomato Sauce. |
|
6
Done
|
Use in Your Favorite Enchilada Recipe. |
|
7
Done
|
the Amounts on the Ingredients Are Very Flexible. |
|
8
Done
|
For Instance, If I Am Feeding My Kids Who Do not Like"spicy", I Will Halve the Chili Powder and Double the Tomato Sauce. |
|
9
Done
|
Experiment to Suit Your Taste, but Don't Leave Out the Cocoa. |
|
10
Done
|
For a Quick Meal, We Will Soften a Corn Tortilla in a Bit of Hot Oil, Drag It Through the Sauce, and Lay It Flat on a Plate. |
