Why is COCOA POWDER so important in making enchilada sauce?
Posted by admin
Alizee Z asked:
I am a big big fan of enchilada, It’s the first time I tried to check on the recipe because I finally decided to make one.. And surprisingly, that secret blend of recipe was: tomato sauce + chili pepper + cocoa? WHoa! poor taste buds, I never saw it coming! Has anyone tried and cook w/o COcoa? Is it really necessary. I’m scared man.
June 2nd, 2010 at 3:09 am
Think I would skip the cocoa powder, never heard of that 1. Try cooks.com to see if they have recipe there.
June 2nd, 2010 at 2:12 pm
I think you mean mole sauce. It has some bitter chocolate in it.
June 4th, 2010 at 12:42 pm
it’s not ,in sauce for enchiladas ,neither is tomato !
all you need is dried ancho or passilla chile ,garlic salt and cumin powder or whole
you put th chile pods ( de stem ) in a pot w/water (enough to cover ) bring to boil and set aside to cool
in a blender set to liquify, add pods garlic and cumin and some of the water you used to soften the chile ,give it a good twirl ,then strain use a spoon to push the sauce through,return that pulp and do it one more time in the blender ( u want all the chile / flavor to come out , adding the water from pot .
now you have the raw sauce !
in a skillet deep sided add some corn oil to pan on med heat
add sauce CAREFULLY ! its going to splatter,cook down sauce until soft and pasty . NOW season w /salt and remove .
YOU NOW HAVE AUTHENTIC ENCHILADA SAUCE !!
very simple ,and you can make gallons and freeze in measured containers /i use about 4-cups of sauce = 24 enchiladas !