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.

• Ready In: 1 hr 30 mins
• Serves: 12
• Yields: 2 dozen

Ingredients

• 3  tablespoons bacon grease
• 1  medium onion, chopped
• 4  garlic cloves, chopped
• 1 (28 ounce) can whole tomatoes
• 1 (14 ounce) can whole tomatoes
• 1 (14 ounce) can water
• 2  teaspoons salt
• 1⁄4 teaspoon pepper
• 1  ancho chili (dried and seeded)
• 2 1⁄2 teaspoons chili powder
• 1  teaspoon sugar

Directions

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.