Quick Enchillada Salsa Mole

I live in Thailand so I make most Mexican food from scratch and with ingredients that are readily available. This is NOT authentic salsa mole or enchillada sauce but my best approximation.

DangerousDan99 @cook_2787235

Amphoe Ko Samui, Surat Thani, Thailand

I live in Thailand so I make most Mexican food from scratch and with ingredients that are readily available. This is NOT authentic salsa mole or enchillada sauce but my best approximation.

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Ingredients

10 mins

8 servings

1 tbspvegetable oil
1onion
1 clovegarlic
1 cantomatoes
1/4 cupvegetable oil
2 tbspall-purpose flour
2 tbspchili powder
1/4 tspground cumin
1/4 tsppaprika
2 cuphot water
1cube chicken stock
1 tbspcocoa
1salt to taste

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Steps

10 mins

1

Chop the onions and mince the garlic.
2

Fry onions and garlic in the oil to soften them.
3

Add tomatoes,onions and garlic to a blender and pulse until it is your desired consistency (I like mine a bit chunky, but you might like a more pureed sauce.)
4

Heat 1/4 cup oil in pan over medium high heat. Reduce heat to medium and add in flour. Stir constantly until it becomes a nice brown colour.
5

Gradually add in tomato puree from previous step while still stirring.
6

Add chili powder, cumin and paprika and mix well.
7

Make broth by adding cube to hot water and mixinig until dissolved. Add to pan.
8

Add in chocolate and salt to taste.
9

Continue to simmer and reduce until sauce is as thick as you like it
10

Enjoy over enchilladas, breakfast burritos, chicken or anything else you can imagine.