Mexican Enchilada Sauce - Mole
I've tried a lot of store-bought sauces and some homemade ones, but this is definitely my favorite. The sauce isn't entertaining by itself, but when you cook it over beef enchiladas with cheese on top, YUM!
2 Tablespoons vegetable oil
2 Tablespoons all purpose flour
1/4 cup chili powder
1/2 teaspoon sugar
1/2 teaspoon cocoa powder
1 teaspoon cumin
generous pinch of oregano
2 cups water or beef bouillon (I used bouillon)
1/4 cup tomato sauce
1/4 teaspoon salt, or to taste
garlic powder to taste
tiny hint of a sprinkle of ground cinnamon
Heat the oil in a medium saucepan over medium heat.
Stir in the flour and cook for 1 minute, then add the chili powder and cook for 1 more minute.
Mix together the sugar, cocoa powder, cumin, and oregano, mixing to remove any lumps.
Gradually stir in the water (or bouillon), mixing well with a whisk to make sure you get out all the lumps (as in making cream gravy).
Then stir in the tomato sauce and season with salt and garlic powder to taste.
Sprinkle with just a touch of cinnamon. (You really don't want to taste the cinnamon; it just brightens the flavor a bit.)
**If you want a hot sauce, add cayenne pepper to your liking. (I don't.)
Reduce heat to low and simmer for 10-15 minutes.
(Note: If sauce thickens too much, just add a little water to thin it.)
Posted by Cathyntx. Use over beef enchiladas.
Adapted from a recipe (Mrs. Espy's Enchilada Sauce) submitted by Brenda at allrecipes.com.