Homemade Ancho Enchilada Sauce
This homemade enchilada sauce made with Pasilla Ancho and Red California dried chili peppers is rich and flavorful.
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
Equipment
- Blender
Instructions
For Preparing (Soaking) the Dried Chili Peppers:
- Rinse and dry off the dried chili peppers.
- Toasting the Dried Chili Peppers - Toasting the Pasilla Ancho and California dried peppers brings out more flavor from the chiles.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. Depending on the size of the pan used, you may need to toast the peppers in batches so not to overcrowd the pan.
- 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 warm over cheese or meat enchiladas, burritos (for a wet burrito), or over pulled pork.
Notes
TIPS:
- Depending on the size of the pan used, you may need to toast the peppers in batches so not to overcrowd the pan.
- 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 a towel over the lid while blending on the lowest speed