Enchilada Sauce

Ingredients

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1 Tbsp bacon grease (use olive oil or lard if you don’t have a jar of bacon grease in your fridge - but you should)

1 onion chopped

1 Tbsp flour

2 dried Ancho chilis (open up and remove most of the seeds and take off the top - use scissors to roughly cut up)

1 - 14.5 ounce can crushed tomatoes

2 cups water

1/2 tsp Mexican oregano

1/2 tsp cumin

1 tsp salt

1/2 tsp chipotle powder

1 tsp vinegar (white or cider) - as needed

1/2 -1 tsp sugar - as needed

Method

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1. In large saucepan melt bacon grease and sauté onions til transluscent. Stir in flour and cook for 1-2 minutes. Whisk in water and crushed tomatoes. Add chilis, and spices.

2. Simmer for about 20 minutes until chilis are very soft. Puree (please be careful with hat liquid) with an immersion blender or in a blender. Taste and adjust seasoning with vinegar and sugar as needed.

3. I use this for my enchiladas or over taco salad.