1890 San Antonio Enchilada Sauce - cooking recipe

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

Preparation

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.