Ancho Chile Enchilada Sauce Recipe
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 quick, easy, delicious, and great to have on hand, as its smoky, rich flavor enhances everything it’s added to. And we’ll be using it is to make Roasted Ancho Chile Potatoes next week. Yum!
Isn’t is gorgeous!?
Ancho Chile Enchilada Sauce
About 5-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 tablespoons 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.)
If 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.
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