1890 San Antonio Enchilada Sauce

Total Time
1hr 30mins
Prep 30 mins
Cook 1 hr

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 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.
Most Helpful

5 5

I won't be using store-bought sauce from now on! This is easy to make. And tastes great! I used it in Chili Stuffed Enchiladas. Made for Spring 2012 Pick a Chef game.

5 5

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!