Mexican Enchilada Sauce
I got this recipe from by grmil who was born and raised in Mexico City. The secret to its flavor is the cocoa
Reviews
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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. -
This was AMAZING!!! I used it for wet burritos. I would cut back just a lil bit on the chili powder (for my taste) and I know this is going to sound really strange but I added just a tiny bit of cinnamon to it to balance out the tomato taste. My family loved it; it was the BEST I WILL ONLY USE THIS FROM NOW ON!!!! THANK YOU FOR THE POST
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THE BEST. Period. I have made this multiple times and don't even consider buying the inferior canned version. This tastes just like the sauce they use in Amy's enchiladas. I love that sauce so much that I wrote to the company to tell them to please start bottling and selling it. Well, now I don't need to! This stuff is so amazing!!!!
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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!! :)
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Awesome! I doubled the cumin and increased the chili powder. I'm going to save this recipe and I'll probably never buy canned enchilada sauce again.
