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
- Combine all dry ingredients in a small bowl.
- Stirring constantly, slowly add enough of the water to make a thin paste.
- Pour into pan and add rest of water.
- Cook over medium heat, stirring constantly, until mixture thickens.
- Stir in tomato sauce.
- Use in your favorite enchilada recipe.
- The amounts on the ingredients are very flexible.
- For instance, if I am feeding my kids who do not like"spicy", I will halve the chili powder and double the tomato sauce.
- Experiment to suit your taste, but don't leave out the cocoa.
- 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.
- cover it with grated cheddar cheese, sprinkle with chopped onions and sliced black olives.
- Then cover with another softened sauced tortilla and melt the cheese in the microwave for 1 minute on high.
This was a good base recipe. I started with the milder version of the recipe (halved the chili powder, doubled the tomato sauce) and made several of the changes suggested by others: doubled the flour, added 1 tsp. of cumin and subbed chicken broth for the water. It was very good. I will probably up the chili powder to 2 Tbs, next time and perhaps double the garlic salt. It made enough for two pans of enchiladas.
So glad i found this recipe! I did make a few changes though, I fallowed the steps accordingly but the sauce was just a little bland to me & i could taste the tomato a little more then i would have liked so i took the advice of another review and added a tbs of cumin which helped but still wasn't great so i added a splash of worcestershire and that seemed to do the trick! Thanks for posting i will defiantly be making this again!! :)
I have had this recipe in my "want to try" file for a long time. I finally made it when I needed a quick sauce to put over some frozen burritos for a meal for my kids. My teenage son commented that it was really good, which is a complement because he usually eats things so fast he hardly notices how they taste. I'm sure I will make this often since it is so tasty, easy and uses common ingredients. Thanks for posting!