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1 1/2 Tbs. Mexican chili powder blend 1/4 tsp. cocoa powder
1/2 tsp. garlic powder
1/2 tsp. dried oregano
1/2 cup water (more or less to make an enchilada sauce consistency)
1/2 cup sun dried tomatoes soaked in enough water to cover
2 tsp. olive oil (used as an emulsifier)
1/2 tsp. salt
optional: dried ancho chili ground into powder then measure 1/8 tsp.
Blend everything until smooth.
Store in a glass jar or squirt bottle
Serve over Elainaís tostadas or Tamale Spirals.
Take a tray of the moist corn wrappers with a teflex sheet under it and spread it with 1 batch of taco filling.
Place it back in your dehydrator for about 10 minutes to warm and soften the wrap.
Roll the Corn Wrapper away from you into a tight spiral using the teflex sheet underneath to help you as necessary.
Carefully cut the roll into 12 equal pieces using a sawing motion.
Pour 1/8 -1/4 cup of Enchilada-Tamale sauce on the bottom of the plate
Lay one to three of the pieces on the plate and drizzle with a little more Enchilada-Tamale Sauce.
Add a dollop of Sour ìCreamî.
Garnish with avocado slices