The Best Homemade Quick Enchilada Sauce with Cocoa
Homemade is always best. And this easy recipe for homemade enchilada sauce will find you swimming in exciting flavor.
- 3 tablespoons chile powder good quality. New Mexico or Ancho
- 3 tablespoons flour
- 1 tablespoon chicken bouillon
- 1 teaspoon cocoa powder Hershey's is what I use
- 1/2 teaspoon garlic salt or granulated garlic
- 1 teaspoon Mexican oregano or regular oregano
- 3 cups water
- 8 ounces Canned tomato sauce
Combine all dry ingredients in a small bowl. Using a whisk, stir to blend.
Stirring constantly, slowly add enough of the water to make a thin paste. It should be the consistency of gravy.
Pour into a sauce pan and add the rest of water.
Cook over medium heat, stirring constantly, until mixture thickens. About 5 - 10 minutes.
Stir in tomato sauce and continue to heat until the tomato sauce has blended and the enchilada sauce is hot. About 2 minutes.
Note about chile powder: The recipe calls for three tablespoons of chile powder. With a broad range of pure ground chile powders available, you can make this as spicy or as tame as you want.
Ancho chile pepper is a milder powder that delivers lots of chile flavor. I like using New Mexico Chile powder.
Chimayo, which can be quite spicy, is my favorite. I'd test the waters if I were you, adding a tablespoon at a time, tasting as you go, until you reach the power you're looking for.
Don't use chili (with an i) powder. It's a blend of spices used to season chili soup.
Storage: Once the enchilada sauce has cooled to room temperature, pour it into an air-tight container. It will keep in the refrigerator for about 3 weeks.
You can also freeze enchilada sauce and it will keep in the freezer for about 3 months.
Gluten Free: Simply switch out the all purpose flour with gluten free all purpose flour. A high quality like Bob's Red Mill is a good choice.
Calories: 9kcal | Carbohydrates: 1g | Sodium: 103mg | Potassium: 29mg | Vitamin A: 445IU | Calcium: 8mg | Iron: 0.4mg