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."
 
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photo by Outta Here photo by Outta Here
photo by Outta Here
photo by Outta Here photo by Outta Here
Ready In:
1hr 30mins
Ingredients:
11
Yields:
2 dozen
Serves:
12
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ingredients

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directions

  • 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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Reviews

  1. I won't be using store-bought sauce from now on! This is easy to make. And tastes great! I used it in recipe #465617. Made for Spring 2012 Pick a Chef game.
     
  2. Great sauce. I added some freshly ground cumin, fresh thyme & basil, 1/2 a star anise (just to try the result), some green chili powder, & chicken stock instead of water. Scrumptious!
     
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Tweaks

  1. Great sauce. I added some freshly ground cumin, fresh thyme and basil, 1/2 a star anise (just to try the result), some green chili powder, and chicken stock instead of water. Scrumptious!
     

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