Enchilada Sauce With Chocolate Recipes

TEN MINUTE ENCHILADA SAUCE

Steps:

• Heat oil in a skillet over medium-high heat. Stir in flour and chili powder, reduce heat to medium, and cook until lightly brown, stirring constantly to prevent burning flour.
• Gradually stir in tomato sauce, water, cumin, garlic powder, and onion salt into the flour and chili powder until smooth, and continue cooking over medium heat approximately 10 minutes, or until thickened slightly. Season to taste with salt.

AUTHENTIC ENCHILADA SAUCE RECIPE

Steps:

• Bring chiles and about 4 cups of water to a boil over medium high heat and let boil for about 5 minutes. Then remove the pot from heat and cover. Let the chiles soak for 10 minutes.
• Transfer the chiles, 2 1/2 cups of the chile water, the garlic, and onion to a blender and blend for a couple of minutes.
• Add 2 tablespoons of oil to a pot over medium heat.
• When oil is hot strain the sauce into the pot and stir.
• Add the chocolate to the pot and reduce heat to low. Let simmer for about 10-15 min.
• Stir the sauce and season with salt to taste.
• Remove from heat. Once cool store any leftovers in a container in the fridge.

ENCHILADA SAUCE WITH CHOCOLATE

Steps:

• Heat oil in a large saucepan over medium-high high heat. Saute onion until tender. Stir in garlic, oregano, cumin and cinnamon; saute for a few minutes.
• Stir in flour and chili powder, stirring until sauce thickens. Slowly whisk in chicken broth; reduce until sauce reaches desired consistency. Stir in chocolate until melted and well blended.

ENCHILADA SAUCE

Steps:

• Heat the oil in a medium saucepan over medium heat. Add the peppers, onions and garlic and cook until soft, about 2 minutes. Add the chili powder, cumin, cayenne, bouillon cube and some salt and pepper and cook until the spices darken and their flavors are released, about 2 minutes. Sprinkle in the flour, stir to combine and cook it for another minute. Add the stock and stir to combine, then allow the liquid to thicken. Add the tomato sauce and 1 1/2 cups water and bring to a boil. Cook until the sauce is nice and thick and reduced by about a third, 5 to 10 minutes.
• Allow the sauce to cool slightly, then use an immersion blender to completely puree the sauce until smooth. (Alternatively, you can transfer it to a blender to puree it; just make sure the sauce is cooled, as blending hot liquids is dangerous!)
• The sauce will keep in the refrigerator for up to a week and can also be frozen! Just reheat the sauce in a saucepan or skillet for whatever recipe calls for it.

CHOCOLATE ENCHILADAS

Steps:

• Place chocolate bar on flour tortilla.
• Wrap by folding the side closest to you over the chocolate bar and fold in sides, roll up away from you making a burrito fold. Make sure they are folded tight so no chocolate will melt out of the sides when you are frying.
• Place enough oil to coat bottom of non stick skillet. Depending on size of skillet you use, is how much oil you need. Heat oil. I have an electric glass top stove, and I turned it up to medium heat to heat the oil, and then turned it down between medium and low. This may splatter grease so make sure no kiddios are near by!
• Fry each enchilada on each side to brown.
• Place on paper towels to absorb grease.
• Place on plate.
• Scoop ice cream on top.
• Drizzle chocolate syrup over top.
• Dust with powdered sugar.
• Enjoy!

HOMEMADE ENCHILADA SAUCE

Steps:

• Heat oil in a skillet over medium heat. Stir flour and chili powder into the oil; cook and stir until smooth. Gradually stir tomato sauce, water, cumin, garlic powder, onion powder, and brown sugar into the flour mixture, respectively. Reduce heat to low and cook until thickened, about 10 minutes.

ENCHILADA SAUCE

Steps:

• Fill a large saucepan two-thirds with water; bring to a boil. Cut a shallow "X" on the bottom of each tomato. Using tongs, place tomatoes, a few at a time, in boiling water for 30-60 seconds or just until skin at the "X" begins to loosen. Remove tomatoes and immediately drop into ice water. Pull off skins with tip of a knife; discard skins., In a Dutch oven, combine remaining ingredients. Add tomatoes and bring to a boil. Reduce heat; simmer, uncovered, 1-2 hours or until mixture reaches desired consistency., Cool slightly. Process in batches in a blender until smooth. If desired, return all to pan and heat through. Transfer to an airtight container; refrigerate up to 3 days.