Tamale-Enchilada Sauce

love Elaina Love is the Owner/Director of PureJoyPlanet.com and is also a professional Chef, Instructor, and Detox Counselor at Pure Joy Culinary Academy. She is a Lifestyle Counselor, co-owner of Pure Joy Academy.

 

Tamale-Enchilada Sauce
Author: 
Recipe type: Raw
Cuisine: Sauce
Serves: 5 - 8
 
Elaina Love tops her Tamale Spiral off with with this tantalizing sauce made with raw ingredients.
Ingredients
  • 1½ Tbs. Mexican chili powder blend ¼ tsp. cocoa powder
  • ½ tsp. garlic powder
  • ½ tsp. dried oregano
  • ½ cup water (more or less to make an enchilada sauce consistency)
  • ½ cup sun dried tomatoes soaked in enough water to cover
  • 2 tsp. olive oil (used as an emulsifier)
  • ½ tsp. salt
  • optional: dried ancho chili ground into powder then measure ⅛ tsp.
Instructions
  1. Blend everything until smooth.
  2. Store in a glass jar or squirt bottle
  3. Serve over Elaina's tostadas or Tamale Spirals.
  4. /
  5. ASSEMBLY:
  6. Take a tray of the moist corn wrappers with a teflex sheet under it and spread it with 1 batch of taco filling.
  7. Place it back in your dehydrator for about 10 minutes to warm and soften the wrap.
  8. Roll the Corn Wrapper away from you into a tight spiral using the teflex sheet underneath to help you as necessary.
  9. Carefully cut the roll into 12 equal pieces using a sawing motion.
  10. Pour ⅛ -1/4 cup of Enchilada-Tamale sauce on the bottom of the plate
  11. Lay one to three of the pieces on the plate and drizzle with a little more Enchilada-Tamale Sauce.
  12. Add a dollop of Sour Cream
  13. Garnish with avocado slices

 

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