Mexican Enchilada Sauce
TOTAL TIME
15mins
PREP 15 MINS
COOK 0 MINS
I got this recipe from by grmil who was born and raised in Mexico City. The secret to its flavor is the cocoa
INGREDIENTS Nutrition
SERVINGS 3-6 UNITS US
- 3tablespoons chili powder
- 3tablespoons flour
- 1teaspoon cocoa powder
- 1⁄2teaspoon garlic salt
- 1teaspoon oregano
- 3cups water
- 1(8 ounce) can tomato sauce
DIRECTIONS
o Combine all dry ingredients in a small bowl.
o Stirring constantly, slowly add enough of the water to make a thin paste.
o Pour into pan and add rest of water.
o Cook over medium heat, stirring constantly, until mixture thickens.
o Stir in tomato sauce.
o Use in your favorite enchilada recipe.
o The amounts on the ingredients are very flexible.
o For instance, if I am feeding my kids who do not like"spicy", I will halve the chili powder and double the tomato sauce.
o Experiment to suit your taste, but don't leave out the cocoa.
o 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.
o cover it with grated cheddar cheese, sprinkle with chopped onions and sliced black olives.
o Then cover with another softened sauced tortilla and melt the cheese in the microwave for 1 minute on high.
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