Part of my fondness for the Southwest is the fact that I love the regional cuisine. I learned to make this sauce when I was living in Tucson, and it is one of the best enchilada sauces I’ve had. And it’s so EASY to make! I love it over spinach and mushroom enchiladas, or black bean and sweet potato enchiladas, and it’s great to use in pancake-style enchilada casserole. The secret is the cocoa – don’t leave it out, it is essential!
- 3 tablespoons quality New Mexico chile powder*
- 3 tablespoons flour of choice*
- 1 teaspoon cocoa powder
- 1/2 teaspoon garlic salt
- 1 teaspoon oregano
- 3 cups water
- 1 small can (8 oz.) tomato sauce
- Combine all dry ingredients.
- Stirring constantly, slowly add enough of the water to make a thin paste.
- Pour into a sauce pan and add the rest of the water.
- Cook over medium heat, stirring constantly, until the mixture thickens.
- Stir in tomato sauce.
It is essential to use a high quality chili powder – I am fortunate to have a friend in New Mexico who sends me a care package of chiles and chile powders every so often. But no worries – New Mexico chile powder is readily available online. Hatch chiles are the best! Regarding flour, I generally use brown rice flour so the enchilada sauce will be gluten free, but any flour will do!