Ancho Enchilada Sauce Enchiladas
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Homemade Ancho Enchilada Sauce

Nothing beats rich and flavorful homemade enchilada sauce.
Course Main Course
Cuisine Mexican
Keyword Enchilada Sauce, Enchiladas
Prep Time 30 minutes
Cook Time 40 minutes
(Plus inactive time to soak chiles in boiling water) 1 hour
Total Time 2 hours 10 minutes
Servings 4 (Makes about 10 enchiladas)
Author [email protected]

Ingredients

For Preparing (Soaking) the Dried Chili Peppers:

  • 1 package (1.5 ounces) Pasilla Ancho dried chili peppers
  • 1 package (3 ounces) package dried Chili California peppers
  • Water for boiling (soaking) chili peppers

For the Sauce:

  • Prepared dried Pasilla Ancho and California Chili Peppers
  • 3 cups of the soaking liquid from boiling the chiles
  • 2 cups water
  • 1/2 onion coarsely chopped
  • 4 cloves garlic peeled and chopped
  • 1/2 teaspoon salt
  • 1 teaspoon ground black pepper
  • 1/2 teaspoon ground cumin
  • 1/2 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

Instructions

For Preparing (Soaking) the Dried Chili Peppers:

  • Rinse and dry off the dried chili peppers. 
  • Toasting the Dried Chili Peppers - Heat a large skillet on medium heat. Add the chiles to the pan and lightly brown 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.
  • Boiling/Soaking the Dried Chili Peppers - Fill a large pot about half full with water and add the chiles.  Bring the water to a boil for 30 minutes then cover the pan and remove from the heat. Let sit for another 45 minutes to an hour.

For the Sauce:

  • Using tongs, transfer the chiles to a blender. Add 3 cups of the soaking liquid to the blender. 
  • To the blender add the onion, garlic, salt, pepper, cumin, lime juice, oregano, cinnamon, sugar, masa flour, and beef bouillon granules. 
  • Blending the Warm Ingredients - The next step is to blend the warm ingredients.
  • When using a blender for hot liquids it’s very important to use caution; since the ingredients are hot, steam can build up and blow the lid off of the blender.
    Here are some tips when using a blender for hot liquids:
    - add the soup to the blender jar in batches that are no larger than 1/3 full
    - remove the center piece from the blender lid
    - place the lid (minus the center piece) on the blender jar
    - cover the lid with a clean towel folded to a size slightly larger than the lid
    - hold the towel over the lid while blending on the lowest speed
  • Blend on the sauce setting. Taste the sauce and if needed, add more salt. 
  • Serve while warm over cheese or meat enchiladas, burritos (for a wet burrito), or over pulled pork.

Notes

TIPS:

When using a blender for hot liquids it’s very important to use caution; since the ingredients are hot, steam can build up and blow the lid off of the blender.
Here are some tips when using a blender for hot liquids:
- add the soup to the blender jar in batches that are no larger than 1/3 full
- remove the center piece from the blender lid
- place the lid (minus the center piece) on the blender jar
- cover the lid with a clean towel folded to a size slightly larger than the lid
- hold the towel over the lid while blending on the lowest speed