Onion and garlic are sautéed with cumin, cinnamon, and chili powder, then simmered with chicken broth. Blending in semisweet chocolate is the key to creating this authentic taste of Mexico. This is a great enchilada sauce without tomato sauce.
Ingredients
- vegetable oil: 1 Tbsp
- onion: 1 cup (diced)
- garlic: 3 Tbsp (chopped)
- oregano: 1 tsp (dried)
- ground cumin: 1 tsp
- ground cinnamon: 0.25 tsp
- all-purpose flour: 3 Tbsp
- hot Chili powder: 5 Tbsp
- ½ cups chicken broth: 4 piece
- square semisweet chocolate: 0.5 piece (1 ounce)
Metric Conversion
Stages of cooking
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Heat oil in a large saucepan over medium-high high heat. Sauté onion until tender. Stir in garlic, oregano, cumin and cinnamon; sauté for a few minutes.
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Stir in flour and chili powder until sauce thickens. Slowly whisk in chicken broth; reduce until sauce reaches desired consistency. Stir in chocolate until melted and well blended.
