Mole style enchilada sauce perfect for your favorite enchilada filling.
This fast and flavorful sauce is perfect with your favorite enchiladas, and it is gluten free, too.
Makes about 1 1/2 cups sauce
1 Tablespoon vegetable oil or light olive oil
1 1/2 teaspoons brown rice flour
3 Tablespoons chili powder
2 Tablespoons tamarind juice concentrate
1 can (14.5 ounce) low sodium chicken broth
1 can (6ounce) tomato paste
1/2 teaspoon dried Mexican oregano
1/2 teaspoon ground cumin
1/4 teaspoon Bali or unsweetened cocoa
1/4 teaspoon salt
Heat oil in a small saucepan over medium high heat until shimmering. Whisk in the flour and cook until lightly browned, about 2 minutes. Add chili powder and continue to cook 3 more minutes, whisking often. Add the remaining ingredients and whisk to combine. Bring to a boil, reduce heat to simmer and cook 15 minutes. Sauce will thicken as it cooks. Adjust seasonings. Add to your favorite enchilada filling and spread on top of your prepared enchiladas before baking in the oven. Enjoy!
