3 tablespoons chili powder
3 tablespoons all-purpose flour
1 teaspoon cocoa powder
1 teaspoon ground cumin
1 teaspoon oregano
½ teaspoon garlic powder
3 cups water
1 (8-ounce) can tomato sauce
1. Combine the dry ingredients in a small bowl.
2. Add water to dry mix 1 tablespoon at a time, stirring constantly until a paste is formed
3. Scoop the paste into a sauce pot and, using a whisk, add remaining water.
4. Cook over medium-high heat, stirring constantly, until slightly thickened.
5. Add tomato sauce, reduce heat and simmer 10 minutes, stirring occasionally. Makes 4 cups
For enchiladas you will need:
4 cups of cooked rabbit (or chicken) meat
1/2 a batch of enchilada sauce
Cheddar or Mexican blend cheese
Tortillas (10 inch)
Put a thin layer of enchilada sauce down on the bottom of a glass baking pan.
Lay out a tortilla on a dinner plate. Add 1/8 of the rabbit or chicken meat starting at one end and stopping 2 inches from the other end of the tortilla.
Spoon some enchilada sauce over the meat. Not too much or it will make the tortilla get wet.
Add cheese. Roll over once and then fold empty two inch end towards center of tortilla. Continue to roll up enchilada and place seam side down in baking pan.
Continue until you have finished rolling 7 to 8 enchiladas or whatever will fit in your baking pan.
Pour enchilada sauce over top of enchiladas.
Sprinkle cheese on top, as much or as little as you want. Bake in a 350 degree oven for 30 minutes. Serve.
If you would like to see the recipe with photos accompanying each step it is on my other blog here:
Enchilada Recipe for Thriftorama