The Best Enchilada Sauce Youlleverhavethepleasureoftasting Recipe

This is a recipe that we found on foodnetwork.com.  It is Uh-Maz-ING!!  I make it often for I like to always have it on hand.  I use it in my Tortilla Soup recipe and on enchiladas... of course.  Jake and I have a saying that we could cook up a batch of poop and smother it in this sauce and it would taste delicious.  It will save anything.  We are hoping that our cousin's Mexican husband, Carlos, will be able to tell us how authentic it is.  They will be in town this weekend, and we are whipping up our best batch of enchiladas.  

I also think it's a lot of fun to make because there are so many ingredients.  I feel like I'm brewing up a spell.  There are many surprising ingredients in the sauce such as coffee, chocolate, and orange juice.

It doesn't really matter how good, or not good, your enchilada making skills are.  Once you got the sauce, they will be perfect.  =)

 Ingredients:

• 1 red bell pepper
• 2 cups canola oil
• 1 1/2 onions, chopped
• 10 (6-inch) corn tortillas
• 3/4 cup chili powder
• 1/2 tablespoon ground cumin
• 1 tablespoon cocoa powder
• 2 tablespoons black pepper
• 2 tablespoons salt
• 1/2 cup semisweet chocolate
• 5 cups chicken stock
• 2 cups brewed coffee
• 1/2 cup orange juice concentrate

  Flame-roast bell pepper until skin is blistered, place in a bowl and wrap with plastic.  Allow to cool, then peel, seed, and chop.

Saute onion, bell pepper, and garlic until onions are lightly caramelized.

 Add tortillas torn into pieces.

 Add chili powder, cumin, cocoa powder, pepper and salt to release oil in the spices, about 1 minute using care not to burn the spices.

 Add chicken stock, coffee and orange juice concentrate.  Add chocolate, chopped into pieces.  Bring to a boil and simmer for about 45 minutes.  Remove from heat, carefully blend smooth in a processor or blender in batches (sauce should be smooth but still thick).  When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes.  Transfer liquid to a blender or food processor and fill it no more than halfway.  If using a blender, release one corner of the lid.  This prevents the vacuum effect that creates heat explosions.  Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.  Adjust the consistency with additional chicken stock if necessary.