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Cinco De Mayo

*MessyPessy*

Mexican Enchilada Sauce

Recipe #109685 | 15 min | 15 min prep | SERVES 3 -6 (Change Servings)

RECIPE BY: Donna Matthews

I got this recipe from by grmil who was born and raised in Mexico City. The secret to its flavor is the cocoa

Posted on: Jan 27, 2005

Ingredients

  • tablespoons chili powder
  • tablespoons flour
  • teaspoon cocoa powder
  • 1/2 teaspoon garlic salt
  • teaspoon oregano
  • cups water
  • 1 (8 ounce) can tomato sauce
  • Directions

    1. 1
      Combine all dry ingredients in a small bowl.
    2. 2
      Stirring constantly, slowly add enough of the water to make a thin paste.
    3. 3
      Pour into pan and add rest of water.
    4. 4
      Cook over medium heat, stirring constantly, until mixture thickens.
    5. 5
      Stir in tomato sauce.
    6. 6
      Use in your favorite enchilada recipe.
    7. 7
      The amounts on the ingredients are very flexible.
    8. 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. 9
      Experiment to suit your taste, but don't leave out the cocoa.
    10. 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. 11
      cover it with grated cheddar cheese, sprinkle with chopped onions and sliced black olives.
    12. 12
      Then cover with another softened sauced tortilla and melt the cheese in the microwave for 1 minute on high.

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    Featured Reviews for This Recipe

    From: Chef #832019

    On May 3, 2008

    0 people found this review helpful

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  • From: gickiev

    On Apr 12, 2008

    This sauce is fantastic! I did add 1 tsp of cumin and I used a small can of tomato paste since I was out of tomato sauce. You should try this. It is very easy and much better than canned or bottled sauces.

    0 people found this review helpful

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  • From: Bethany Taylor

    On Mar 27, 2007

    This was EXACTLY what I was looking for. It's a rich mahogany brown color and you cannot taste the tomato sauce at all. This would also be a terrific base for chili. A mexican friend of mine suggested to dip the tortillas in a simmering mixture of water, oil and chili powder.. this worked perfectly with out making the tortillas greasy. Terrific authentic recipe.. thanks Donna!!

    6 people found this review helpful

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  • From: ASAmom

    On Mar 24, 2005

    This was great in my enchilada casserole! My daughter who hates spicey foods loved it... I did cut back on the chili powder by 1 tablespoon... My husband wasn't sure about the cocoa powder but he said he really liked the sauce and wouldn't leave it out...

    6 people found this review helpful

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  • Read all 54 reviews
    Nutrition Facts

    Serving Size 1 (345g)

    Recipe makes 3 servings

    Calories 78
    Calories from Fat 14 (18%)
    Amount Per Serving %DV
    Total Fat 1.6g 2%
    Saturated Fat 0.3g 1%
    Monounsaturated Fat 0.3g
    Polyunsaturated Fat 0.7g
    Trans Fat 0.0g
    Cholesterol 0mg 0%
    Sodium 480mg 20%
    Potassium 415mg 11%
    Total Carbohydrate 16.1g 5%
    Dietary Fiber 4.2g 16%
    Sugars 3.8g
    Protein 2.9g 5%
    Vitamin A 2496mcg 49%
    Vitamin B6 0.4mg 17%
    Vitamin B12 0.0mcg 0%
    Vitamin C 10mg 16%
    Vitamin E 1mcg 3%
    Calcium 39mg 3%
    Iron 2mg 12%

    detailed view...

    how is this calculated?

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