1890 SAN ANTONIO ENCHILADA SAUCE
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.
Provided by Janet Musgrove
Categories One Dish Meal
Time 1h30m
Yield 2 dozen, 12 serving(s)
Number Of Ingredients 11
Steps:
- Saute onion and garlic in bacon grease.
- Add tomatoes and water.
- Drop in chile pod (do not remove skin).
- Bring to a boil, lower heat and simmer until tomatoes and chile pod cook to a mush, approx one hour.
- Sieve through a collander or puree in a blender (textures will differ accordingly).
- Return to sauce pan.
- Add chili powder, sugar, and more water to desired thickness.
- Bring slowly to a boil.
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