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.
- 44.37 ml bacon grease
- 1 medium onion, chopped
- 4 garlic cloves, chopped
- 793.78 g can whole tomatoes
- 396.89 g can whole tomatoes
- 396.89 g can water
- 9.85 ml salt
- 1.23 ml pepper
- 1 ancho chili (dried and seeded)
- 12.32 ml chili powder
- 4.92 ml sugar
- 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.
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.
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!