This Ancho Chile Enchilada Sauce is the best red enchilada sauce recipe ever! It’s just spicy enough, and it’s full of warming spices that will have you licking your plate.My favorite thing to do with leftovers is to crack an egg over them — over easy, please. And that’s what I suggest you do today with your Thanksgiving leftovers!
I know you’ve likely been cooking all week — and guess what? — we’re carrying on over here at Cooking On The Weekends! That’s just what we do. (And by “we,” I mean me!)
Today we’re heading in a totally different culinary direction — towards Latin American cuisine.Yup, we’re making Ancho Chile Enchilada Sauce.
It’s a quick, easy and delicious red enchilada sauce recipe. Before I ever tried making a sauce like this, I thought it would take hours and be a somewhat difficult task. I was very wrong. It’s simple, and as it turns out, it’s also fun!
Its smoky, rich flavor enhances everything it’s added to. I’m so happy I made a double batch of it because it’s been so useful to have on hand. I’ve added it to so many different dishes.
Ideas for what you can add Ancho Chile Enchilada Sauce to:
- scrambled eggs
- roasted vegetables
- grilled chicken or steak
And the list goes on and on.
Next week I’ll be using it is to make Roasted Ancho Chile Potatoes. You will love them!
Isn’t is gorgeous?
Oh, I have a great idea! Since you probably are indeed still munching on your Thanksgiving leftovers, how about drizzling a bit of the red enchilada sauce over some of the stuffing — inside a turkey sandwich? Sounds scrumptious to me.
Whatever you decide to drizzle this sauce over or in, I hope you enjoy every last drop!
Ancho Chile Enchilada Sauce
- About 4-ounces dried Ancho chiles about 5 large chiles
- 1 cup cooking liquid reserved -- see recipe instructions
- 1 cup vegetable stock
- 4 small garlic cloves peeled and smashed
- 1 teaspoon ground cumin
- 1/2 teaspoon ground oregano
- 1/2 teaspoon ground cloves
- 1 tablespoon granulated sugar
- 1 teaspoon sea salt
- Freshly ground black pepper
- 1 tablespoon olive oil
- Place the dried chiles in a medium-sized sauce pot and add enough water to cover them.
- Bring the water to a boil and then cover the pot and remove it from the heat. Let the chiles hydrate in the hot water for about 20 minutes.
- Remove 1 cup of the water from the pot and pour it a blender.
- Then remove the chiles from the pot. Use your hands or a paring knife to gently remove the stems and seeds. Then add the chiles to blender.
- Add the stock, garlic, spices, sugar, salt and pepper.
- Purée until the sauce is completely smooth. This should take about 1 minute.
- Pour the sauce into a storage container and stir in the olive oil. (The sauce should keep for at least 3 weeks in an airtight container in the refrigerator.)
Recipe NotesIf you don't have a blender, you can use a knife to finely chop the hydrated, dried chiles until they are as close to a purée as possible.
If you want more heat in your sauce, don't remove all of the seeds from the chiles.