Description
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
- Bacon Grease
- Onion
- Garlic Cloves
- Whole Tomatoes
- Water
- Salt
- Pepper
- Ancho Chili
- Chili Powder
- Sugar
Instructions
- Saute onion and garlic in bacon grease
- Add tomatoes and water
- Drop in chile pod
- 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
- Return to sauce pan
- Add chili powder, sugar, and more water to desired thickness
- Bring slowly to a boil