Zutaten für Mexican Enchilada Sauce
- Chili Powder
- Flour
- 1 tablespoon unsweetened cocoa powder
- Garlic Salt
- 1 teaspoon dried oregano
- Water
- Tomato Sauce
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Zubereitung von Mexican Enchilada Sauce
- Toast the chiles in a dry skillet over medium heat for 2-3 minutes per side, until fragrant. Remove from heat and let cool slightly.
- Place the chiles in a bowl and cover with hot water. Let them soak for at least 30 minutes, or until softened.
- Once softened, drain the chiles and remove any stems or seeds that remain.
- In a blender, combine the soaked chiles, garlic, onion, cumin, oregano, cocoa powder, and chicken broth.
- Blend until completely smooth.
- Heat the vegetable oil in a medium saucepan over medium heat.
- Pour the blended mixture into the saucepan and bring to a simmer.
- Reduce heat to low and simmer for 10-15 minutes, stirring occasionally, until the sauce has thickened to your desired consistency.
- Season with salt to taste.
- Serve immediately over your favorite enchiladas or use as a dipping sauce.
Nutrition Information (Approximate per serving)
Sodium
22 g
Sugar
15g
Fat
1g
Carbs
4g
