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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 6 |
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I got this recipe from by grmil who was born and raised in Mexico City. The secret to its flavor is the cocoa Ingredients:
3 tablespoons chili powder |
3 tablespoons flour |
1 teaspoon cocoa powder |
1/2 teaspoon garlic salt |
1 teaspoon oregano |
3 cups water |
1 (8 ounce) can tomato sauce |
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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