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Ancho Enchilada Sauce Enchiladas

Homemade Ancho Enchilada Sauce

Nothing beats rich and flavorful homemade enchilada sauce.
5 from 1 vote

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