1890 San Antonio Enchilada Sauce |
|
 |
Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 4 |
|
This recipe is from Cook 'Em Horns published by the University of Texas Ex-Students' Association. It is the only enchilada sauce recipe I use, period. Homemade is always best. I have used a blender, but I don't blend all the tomatoes. I have also used a potato masher for the tomatoes for a thicker sauce. Cooking and prep time to not include preparing the enchiladas. Serve on beef, chicken, vegetarian...just about any kind of enchilada. Ingredients:
3 tablespoons bacon grease |
1 medium onion, chopped |
4 garlic cloves, chopped |
1 (28 ounce) can whole tomatoes |
1 (14 ounce) can whole tomatoes |
1 (14 ounce) can water |
2 teaspoons salt |
1/4 teaspoon pepper |
1 ancho chili (dried and seeded) |
2 1/2 teaspoons chili powder |
1 teaspoon sugar |
Directions:
1. Saute onion and garlic in bacon grease.
2. Add tomatoes and water.
3. Drop in chile pod (do not remove skin).
4. Bring to a boil, lower heat and simmer until tomatoes and chile pod cook to a mush, approx one hour.
5. Sieve through a collander or puree in a blender (textures will differ accordingly).
6. Return to sauce pan.
7. Add chili powder, sugar, and more water to desired thickness.
8. Bring slowly to a boil.
|
|