Reviewed: May 25, 2012

Okay the only reason I rated this a 1 is because the sauce was totally off... I end up using 4 29oz cans of tomatoe sauce and that was perfect... 1/4 cup of powder to one 8oz can in insane, even my mexican friends said it was wrong!!! But with the changes it was good and added about 1 TB of the rest of the spices!! PERFECT with the changes!!!

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Reviewer:

A&Hmommy

Cooking Level: Expert

Home Town: Flagstaff, Arizona, USA

Living In: Omaha, Nebraska, USA

Reviewed: May 15, 2012

This was great! I just used regular flour instead of the self-rising, no biggie. I poured this on top of the "Spinach Enchiladas" on this website and wow, did this dish disappear fast!!

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Reviewer:

SexyMrsChef

Cooking Level: Intermediate

Home Town: Hollywood, California, USA

Reviewed: May 11, 2012

Excellent sauce. I doubled the recipe and added dark chocolate. I also use fresh onions and garlic.

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Reviewer:

Bethyj2u

Reviewed: May 10, 2012

The base of this recipe is ok, but I tweaked it. I used olive oil in lieu of vegetable, and infused 1T red pepper flakes into the oil before adding the flour and chili powder. I also added a can of tomato paste, fresh garlic (not powdered), and used about 3 cups of water. Freshly ground sea salt, freshly ground pepper, simmered x 15 minutes, and I created a very tasty sauce.

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Reviewer:

osillyme2002

Reviewed: May 10, 2012

Very good sauce! My husband said it is certainly better than the canned stuff, plus it was very easy to make!

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Reviewer:

razorbacks92

Reviewed: May 6, 2012

This is really good just as it is. The only changes I made were: I use coconut oil exclusively at home and used three whole dried New Mexico chiles instead of powder.

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