In January, 2022 I canned up several beef roasts as enchilada meat.
This is the recipe I used and it was the best enchilada sauce I’ve had. We all like different things so it may not be your favorite. I had some of the sauce leftover and canned it. Chad was here around the holidays and they were going to Nicole’s aunt’s and they were all bring Mexican dishes. Chad was bringing enchiladas and he asked if I had a good sauce recipe. I said “I can do better than that!” and handed him a couple of jars of the sauce. He said he liked it so that’s a good sign that it’s good. I use it for pork, beef and chicken.
- If I’m canning this sauce, either alone or with the meat, I do not add the cornstarch before I can it. I will empty the meat and liquid into a pot and simmer it til it’s hot, then remove the meat with a slotted spoon, add cornstarch to cold water and stir to dissolve any lumps, add that to the hot liquid and stir to thicken the sauce.
- If I’m making sauce to add to jars and didn’t cook the meat with the sauce (i.e., I’m roasting pork just til it gets a little bit of brown, and putting the roasted pork in jars and adding sauce), I will add a tsp. of Better than Bouillon to the sauce mix and, depending on how much sauce I’m making, I will add several teaspoons.