Mexico City Enchilada Sauce

Mexico City Enchilada Sauce
Mexico City Enchilada Sauce

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 5

    tablespoons chili powder

  • 5

    tablespoons flour

  • 1 2/3

    teaspoons cocoa powder

  • 7/8

    teaspoon garlic salt

  • 1 2/3

    teaspoons oregano

  • 5

    cups water

  • 1

    (13 1/3 ounce) can tomato sauce

Directions

Directions: 1 Combine all dry ingredients in a small bowl. 2 Stirring constantly, slowly add enough of the water to make a thin paste. 3 Pour into pan and add rest of water. 4 Cook over medium heat, stirring constantly, until mixture thickens. 5 Stir in tomato sauce. 6 Use in your favorite enchilada recipe. 7 The amounts on the ingredients are very flexible. 8 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 Experiment to suit your taste, but don't leave out the cocoa. 10 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. 11 cover it with grated cheddar cheese, sprinkle with chopped onions and sliced black olives. 12 Then cover with another softened sauced tortilla and melt the cheese in the microwave for 1 minute on high.

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