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
Recipe Type: Raw
Cuisine: Sauce
Author: Elaina Love
Serves: 5 – 8
Elaina Love tops her Tamale Spiral off with with this tantalizing sauce made with raw ingredients.
  • 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.
  1. Blend everything until smooth.
  2. Store in a glass jar or squirt bottle
  3. Serve over Elaina’s tostadas or Tamale Spirals.
  4. /
  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 1/8 -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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