1890 San Antonio Enchilada Sauce Recipes

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1890 SAN ANTONIO ENCHILADA SAUCE



1890 San Antonio Enchilada Sauce image

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.

Provided by Janet Musgrove

Categories     One Dish Meal

Time 1h30m

Yield 2 dozen, 12 serving(s)

Number Of Ingredients 11

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

Steps:

  • 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.

SAN MARZANO TOMATO-BASIL SAUCE



San Marzano Tomato-Basil Sauce image

Make and share this San Marzano Tomato-Basil Sauce recipe from Food.com.

Provided by balpa

Categories     Sauces

Time 55m

Yield 4-5 serving(s)

Number Of Ingredients 10

1 (12 ounce) can whole peeled san marzano tomatoes (available at Italian specialty stores)
4 garlic cloves, thinly sliced
1 large yellow onion
1 tablespoon extra virgin olive oil
1 teaspoon marsala wine or 1 teaspoon sugar
fresh basil leaf, soaked
fresh oregano
salt
ground black pepper
1/2 red pepper (optional)

Steps:

  • Heat Extra Virgin Olive oil in heavy bottomed saucepan with a low to moderate flame (Add just enough to coat the bottom of the pan).
  • Add chopped onion and sliced garlic to pan, mixing evenly.
  • When the onion has turned translucent and the garlic is slightly golden you may do one of two things: If you prefer a delicate tasting sauce add just the tomatoes; If you prefer a richer, bolder sauce add half a red pepper (You may want to discard some of the pepper's seeds).
  • Cook the red pepper evenly on all sides, and then add the tomatoes.
  • When you add the tomatoes raise the flame slightly.
  • Let the tomatoes simmer for about one half an hour to forty five minutes- until most of the tomato juice has evaporated (yhe consistency will get thicker with time).
  • When the juice has mostly evaporated add a teaspoon of Marsala wine or sugar.
  • Add fresh basil, salt, pepper, and oregano.
  • Cook the sauce a few more minutes longer.
  • Serve with imported pasta (vhoose something light and not to starchy- fresh pasta is best).
  • Garnish pasta with parmesan cheese- Bon Apetite!

ENCHILADA SAUCE



Enchilada Sauce image

Provided by Ree Drummond : Food Network

Categories     condiment

Time 35m

Yield 3 cups

Number Of Ingredients 12

2 tablespoons olive oil
1/4 cup finely chopped red bell peppers
1/4 cup finely chopped onions
1 tablespoon finely chopped garlic
2 teaspoons chili powder
1 teaspoon ground cumin
1/4 teaspoon cayenne pepper
1 beef, chicken or tomato bouillon cube
Kosher salt and freshly ground black pepper
1 tablespoon all-purpose flour
1/2 cup chicken stock
One 15-ounce can tomato sauce

Steps:

  • Heat the oil in a medium saucepan over medium heat. Add the peppers, onions and garlic and cook until soft, about 2 minutes. Add the chili powder, cumin, cayenne, bouillon cube and some salt and pepper and cook until the spices darken and their flavors are released, about 2 minutes. Sprinkle in the flour, stir to combine and cook it for another minute. Add the stock and stir to combine, then allow the liquid to thicken. Add the tomato sauce and 1 1/2 cups water and bring to a boil. Cook until the sauce is nice and thick and reduced by about a third, 5 to 10 minutes.
  • Allow the sauce to cool slightly, then use an immersion blender to completely puree the sauce until smooth. (Alternatively, you can transfer it to a blender to puree it; just make sure the sauce is cooled, as blending hot liquids is dangerous!)
  • The sauce will keep in the refrigerator for up to a week and can also be frozen! Just reheat the sauce in a saucepan or skillet for whatever recipe calls for it.

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