Enchilada Sauce
For enchiladas, soups, stews, meat, and so on..... can be frozen.
Enchilada Sauce
For enchiladas, soups, stews, meat, and so on..... can be frozen.
Cooking Instructions
- 1
Boil the water. Remove the skin from tomato. Dice the tomato and set aside.
- 2
Heat a skillet dry. Toast the peppers till just fragrant. Set aside add the onion, tomatoes, and garlic to the skillet to toast also.
- 3
Remove stems and seeds from the peppers. Add the peppers to the boiling water for 20-30 minutes covered. This will rehydrate and soften your peppers.
- 4
Add the peppers and liquids in the peppers, to a blender. Now add the oregano, onion, salt, cumin, garlic, and tomatoes, to a blender. Liquidfy the ingredients.
- 5
In a skillet heat the oil. Pour the ingredients from the blender into the hot skillet with the oil in it. Stir in the chocolate.
- 6
Simmer uncovered for 30 minutes. It should be not thin, but just a bit thick, like a tomato ketchup.
- 7
It may not be super delicious on its own. If it's too bitter add a little brown sugar at a time till the bitterness is toned down. It should taste good allowing the sauce and food you put it on compliment each other.
- 8
Serve I hope you enjoy!!!
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