Homemade Ancho Chili Enchilada Sauce

Homemade-Ancho-Enchilada-Sauce

Have you ever seen packages of dried chili peppers in the grocery store and wondered what to make with them?

It wasn’t until I realized that they’re used for making enchilada sauce that I started looking closer at them in the store.  And reading the labels about what type of chili pepper they were and what kind of taste they had.

Now I buy them all the time so that I can have them on hand to make a quick batch of enchilada sauce.  They last nicely in the pantry and are fairly inexpensive.

Homemade enchilada sauce is one of those recipes where you put all of the ingredients in the “pool” or in this case, the blender.  Then blend them together and that’s really it.

Some recipes call for straining the sauce after blending it but I generally don’t take the time to do that.

Mostly because my mouth is watering and my stomach is growling too loud so I need to hurry up and make enchiladas with lots of homemade sauce on them.

In this recipe I used a combination of chiles.  One was the Pasilla Ancho chili which has a brownish red color when soaked.  It’s mild and has a rich and slightly smoky flavor.

I also used Chili California peppers.  They’re more on the spicy side, and are a beautiful red color when soaked.

A batch of sauce can be made ahead of time and makes a wonderful gift when put in mason jars.

Thank you so much for stopping by.

So let’s check out the ingredients.

Homemade-Ancho-Enchilada-Sauce

Pasilla Ancho dried chili peppers, Chili California dried peppers, water, sea salt, ground cumin, beef bouillon granules, dried Mexican oregano, sugar, cinnamon, masa flour, onion, garlic, lime juice and pepper (not pictured).

Here’s how to make it.

Rinse and dry off the dried chili peppers.

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Heat a large skillet to medium heat.

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Add the chiles to the pan and lightly brown on each side of the peppers.

Remove from the skillet and let cool.

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Carefully snap off the stems and shake out the seeds in a bowl.  If needed, break the peppers in half to shake out the seeds.  Discard the stems and the seeds.

4-add-peppers-to-pan

Fill a large pot about half full with water…

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…and add the chiles.

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Bring the water to a boil for about 30 minutes…

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…then cover the pan and remove from the heat.  Let sit for about another 45 minutes to an hour.

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Using tongs, transfer the chiles to a blender.

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Add 3 cups of the soaking liquid to the blender.

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Then add the beef bouillon granules,

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Mexican oregano,

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salt,

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cumin,

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cumin,

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pepper,

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onion,

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garlic,

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lime juice,

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masa flour,

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water, and cinnamon.

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Next…

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…blend on the sauce setting.

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Taste the sauce and if needed, add more salt.

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Then,

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Serve over cheese…

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….or meat enchiladas,

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burritos (for a wet burrito), or over pulled pork.

10-Homemade-Ancho-Enchilada-Sauce

Enjoy.

8-Homemade-Ancho-Enchilada-Sauce

More enchilada sauce recipes:

Red Enchiladas Sauce by Mexico In My Kitchen
Mostly Authentic Red Enchilada Sauce by The Culinary Life
How To Make Homemade Enchilada Sauce by Geez Louise

Homemade Ancho Enchilada Sauce

Yield: Makes about 10 enchiladas

Prep Time: 30 minutes

Cook Time: 1 hour and 45 minutes

Total Time: 1 hour and 45 minutes (if prepping while the chiles cook)

Ingredients:

1 package Pasilla Ancho dried chili peppers (1.5 ounce package)
1 package dried Chili California peppers (3 ounce package)
Water for boiling chili peppers
3 cups of the soaking liquid from boiling the chiles
2 cups water (for sauce)
½ onion, coarsely chopped
4 cloves garlic, peeled
½ teaspoon sea salt
1 teaspoon ground black pepper
½ teaspoon ground cumin
½ lime, juiced
1-1/2 teaspoons dried Mexican oregano leaves
2 pinches ground cinnamon
2 teaspoons sugar
2 tablespoons masa flour
2 tablespoons beef bouillon granules

Directions:

Rinse and dry off the dried chili peppers. Heat a large skillet to medium heat. Add the chiles to the pan and lightly brown on each side of the peppers. Remove from the skillet and let cool. Carefully snap off the stems and shake out the seeds in a bowl. If needed, break the peppers in half to shake out the seeds. Discard the stems and the seeds.

Fill a large pot about half full with water and add the chiles. Bring the water to a boil for about 30 minutes then cover the pan and remove from the heat. Let sit for about another 45 minutes to an hour. Using tongs, transfer the chiles to a blender. Add 3 cups of the soaking liquid to the blender. Then add the onion, garlic, salt, pepper, cumin, lime juice, oregano, cinnamon, sugar, masa flour, and beef bouillon granules. Blend on the sauce setting. Taste the sauce and if needed, add more salt. Serve over cheese or meat enchiladas, burritos (for a wet burrito), or over pulled pork.

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