Another Mexican recipe, I know. My family just really likes Mexican food. Actually, what we consider Mexican is really very American “Mexican” food, but that doesn’t stop the withdrawals. One ingredient that I really miss is chili powder. The flavor of chili powder is key to so many recipes in the States and we have not found it here. The only spices that come close are much too spicy. By the time you add enough of them to your recipe to taste them, your dish is much too hot. Because of that, I have been trying to find ways to compensate in certain recipes.
This recipe is a good example. Instead of adding chile powder for the flavor base I used cocoa, cinnamon, and some jalapenos for a little spice. It makes the sauce more of a mild mole sauce than a tradtional enchilada sauce, but it is really good that way. I like making this in large batches and freezing it in portions for later. One recipe is usually the perfect amount for a pan of enchiladas.
This sauce doesn’t have to be only for enchiladas. Try it on tacos or pour over grilled chicken for a quick and easy dinner or freeze for later.
- 1/4 cup vegetable oil
- 1/4 cup all-purpose flour
- 2 cups crushed tomatoes
- 1 cup water
- 1 tablespoon jalapeno peppers, finely chopped (or more to taste)
- 1 1/2 teaspoons dried oregano
- 1 1/2 teaspoons cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 tablespoon brown sugar
- 1/2 teaspoon cinnamon
- 1 tablespoon cocoa powder
- 2 teaspoons salt
- 1/2 teaspoon pepper
- Heat oil in a medium saucepan over medium heat. Reduce heat to low and add flour stirring constantly until it begins to thicken. Pour in tomatoes and water and stir until smooth. Add all other ingredients and simmer until thickened. Store in refrigerator or freeze.