1890 San Antonio Enchilada Sauce

⏱ 90 mins 🍽 2 dozen, 12 serving(s) 🌶 mexican 🏷 One Dish Meal

This historic Tex-Mex sauce recipe originates from a University of Texas alumni cookbook. It creates a rich, flavourful base by slowly simmering whole tomatoes with an ancho chilli, onion and garlic. The finished sauce can be sieved for a smooth texture or blended for a thicker consistency, then seasoned with chilli powder and sugar. It is a versatile topping for various enchilada fillings.

1890 San Antonio Enchilada Sauce

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

Method

  1. Cook the chopped onion and garlic in the bacon grease.
  2. Pour in the canned tomatoes and the water.
  3. Place the whole, seeded ancho chilli into the pan.
  4. Allow the mixture to reach a boil, then reduce the heat and let it simmer until the tomatoes and chilli soften completely, for approximately one hour.
  5. Pass the sauce through a sieve or blend it in a blender to achieve your preferred texture.
  6. Transfer the sauce back to the saucepan.
  7. Stir in the chilli powder, sugar, and additional water until the sauce reaches your preferred consistency.
  8. Heat the sauce gradually until it begins to boil.

Nutrition (per serving)

Sodium409100 mg

Recipe details

CategoryOne Dish Meal
Cuisinemexican
AuthorJanet M.