1890 San Antonio Enchilada Sauce Recipes

Steps:

• Make Enchilada Gravy Sauce.
• Heat oil in large stockpot (at least 3 qt).
• Add flour and cook until browned, stirring constantly, you are making a roux, do not let it burn NOTE: this will have almost a "dough" consistency, don't be scared once the water is added it will thin into a thick gravy.
• Stir in chili powder, cumin, garlic, salt and pepper.
• Cook roux, stirring constantly, for at least 2-3 minutes. If you do not thoroughly cook the roux it will taste like flour mixed with oil.
• Gradually add the water, stirring until smooth.
• Boil gently for 15 minutes.
• Meanwhile make the Chili con Carne.
• Brown the ground beef in a large skillet.
• Add the garlic, cumin, bay leaf, salt and pepper.
• Cook for 15 minutes, stirring occasionally and adding a little water if the pan becomes dry.
• Add the chili powder and 1 cup of water and bring to a simmer.
• Simmer for 10 minutes, then remove the bay leaf and add the beans if using.
• Meanwhile make the Enchiladas.
• Preheat oven to 350°F.
• Soften tortillas, fill with American cheese and roll up.
• Place them seam side down in a baking dish and cover with Enchilada Gravy Sauce and Chili con Carne.
• Top with Pico de Gallo and more cheese to taste.
• Heat in oven for 10 minutes or until cheese is melted and enchiladas are heated through.

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.

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.

Steps:

• In a medium saucepan heat oil, add flour, smoothing and stirring with a wooden spoon. Cook for 1 minute. Add chili powder and cook for 30 seconds. Add stock, tomato paste, oregano, and cumin. Stir to combine. Bring to a boil, reduce heat to low and cook for 15 minutes. The sauce will thicken and smooth out. Adjust the seasonings. Serve atop your favorite enchiladas.

Steps:

• Saute garlic, onion, & green pepper in oil for about 5 minutes until softened.
• Add chili powder and cook briefly.
• Add tomato, seasonings, and vinegar; cover & cook for 20 minutes until vegetables are tender.
• Uncover and cook 10 minutes longer.
• Puree in the blender or mash with a fork.

Steps:

• In a mixing bowl, add eggs, water, salt, and pepper to taste; whisk to combine.
• Melt the butter in a large non-stick skillet over medium heat; tilt pan to swirl the melted butter around.
• When the butter foams, add green onions; stir/saute for 1 minute.
• Add in egg mixture; let set for 20 seconds.
• Cook and stir for 3-4 minutes or until almost set.
• Add in tomato, green chiles, and cheese; continue stirring/cooking until mixed well and cheese melts.
• Add in chips; stir to combine.
• Sprinkle hot sauce over the top if desired; serve.

Steps:

• Mix the first 5 ingredients in a small bowl. Add about a half cup of the water to make a paste. Pour paste into a saucepan. Turn your heat on high and wait for paste to bubble. Slowly pour the remaining water in while stirring. Bring to a boil and reduce heat. Simmer about ten minutes stirring occasionally. Add tomato sauce and mix. Simmer 5 minutes and remove from heat. Use for enchiladas, burritos, etc.