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1890 San Antonio Enchilada Sauce

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“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.”
1hr 30mins
2 dozen

Ingredients Nutrition


  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.

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