Ingredients
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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,I made today. I had to use 5 Tbsp flour, and this was not watery and was NOT thick like gravy. The only thing I added was black pepper. 1/4 tsp. Maybe Ill try the review to use tomato paste and add water to the desired thickness.,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!
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Steps
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1
Done
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Combine All Dry Ingredients in a Small Bowl. |
|
2
Done
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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
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Cook Over Medium Heat, Stirring Constantly, Until Mixture Thickens. |
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5
Done
|
Stir in Tomato Sauce. |
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6
Done
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Use in Your Favorite Enchilada Recipe. |
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7
Done
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the Amounts on the Ingredients Are Very Flexible. |
|
8
Done
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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. |
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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. |
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11
Done
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Cover It With Grated Cheddar Cheese, Sprinkle With Chopped Onions and Sliced Black Olives. |
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12
Done
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Then Cover With Another Softened Sauced Tortilla and Melt the Cheese in the Microwave For 1 Minute on High. |
