Ancho Chile Enchilada Sauce is on the mild side. It's full of rich, smoky, warming flavors that will have you licking your plate. This ancho sauce was created for enchiladas, but it's incredibly versatile, and can be added to all sorts of dishes.
When I have this ancho Sauce at the ready in the fridge, I find I use it almost daily. It's so delicious!
It's easy and fun to make, and you'll want it on everything!
Ingredients
- ancho chiles - Ancho chiles are fairly common, so they should be easy to find. Mexican markets will almost always have them, and you will likely see them in the produce sections of most larger grocery stores. What's a good substitute for ancho chiles? If you can't find anchos, pasillas, guajillos and mulatos are good substitutions.
- ancho chile hydrating liquid - To prepare dried chiles for recipes they almost always have to be hydrated in water (or other liquids). In this recipe we use water, which will become part of the recipe.
- vegetable stock - Unsalted stocks are best for cooking so you can control the level of salt. Substitutions: Chicken stock, or additional hydrating liquid from the chiles.
- garlic - The garlic adds a fresh kick of flavor.
- cinnamon and cumin - Cumin and cinnamon both add warmth and delicious flavor to the smoky chiles.
- salt and sugar - Much like salt, sugar can bring out the natural flavors of ingredients. In this recipe the touch of sugar balances the slight bitterness of the peppers.
What are Ancho Chiles?
Ancho chiles are dried poblano chiles that are harvested early. (Fully mature Poblanos are called Mulatos when they are dried.)
When a Poblano chile is fresh, it's dark green and shiny. They're usually mild in heat and have a rich flavor.
What does an Ancho chile taste like?
When poblanos are dried, and become ancho chiles, they take on a smoky, deeper flavor. Many people describe the flavor as having hints of cherry, raisins and prunes. I agree, and along with the smokiness, it's fantastic.
How to Make Ancho Sauce for Enchiladas
- Place the dried chiles in a medium-sized sauce pot and add just enough water to cover them. Bring the water to a boil, and then cover the pot and turn off the heat. Let the chiles hydrate in the hot water until they're soft, at least 45 minutes.
* HYDRATING LIQUID * The water (or any other liquid) that one hydrates chiles in, should not be thrown out! If it's not used in the recipe, save it to use as a stock for cooking soups and rice, or to add to sauces.
- Use a slotted spoon to take the chiles out of the pot, and keep the liquid in the pot! Remove the stems and seeds.
- Add the hydrated chiles to the blender. Remove 2 cups of the hydrating liquid from the pot and pour it in the blender. (Do not throw out remaining liquid as you can use it as a stock in other recipes, like rice.)
* Pro Tip * Even though anchos are a more mild pepper, if you're very sensitive to the heat, I suggest wearing cooking gloves.
- Add the stock, garlic, cumin, sugar, salt and cinnamon to the blender. Blend until the mixture is as smooth as possible.
Recipe Tip: If you don't have a blender, use a food processor fitted with the blade attachment.
Variations
- Hotter version. To make the sauce with more heat, you can either add a bit of cayenne pepper to taste, or rather than all ancho chiles, use a few chipotles, which are dried and smoked Jalapeños.
Can you make it ahead?
- Yes, this sauce will keep nicely in a tightly sealed container for about 3 weeks in the refrigerator.
- You can freeze it in heavy duty zip-lock bags for about two months. Lay the bags flat to freeze, and thaw to room temperature before using.
Uses for Ancho Sauce
This sauce can be added to so many different foods! Though there are certainly no rules as to where to use it, here are a bunch of delicious ideas.
- Chilaquiles. Chilaquiles are a traditional Mexican breakfast dish made with corn tortillas cut into quarters, fried, and then cooked in salsa or sauce, and sprinkled with cheese.
- Enchiladas (of course). Dredge the tortilla in the ancho sauce before rolling the enchiladas and then drizzle it over the top before baking. (See below image.)
- Stews. Add a couple of tablespoons to a finished stew for a smoky, rich flavor.
- Scrambled eggs. Drizzle the sauce on top, or mix some into the eggs about halfway through the cooking process.
- Omelets. Just add a layer to the inside of the omelet before you fold it.
- Sandwiches and burgers. Spread it on the bread. And you can mix it right into the meat when you're making burgers.
- Burritos. Drizzle it into the filling ingredients before rolling.
- Tacos. A spoonful or two on top enhances any taco.
- Rice. Add some of the sauce to your cooking liquid for rice. It'll flavor every grain.
- Pasta. If you want to make a pasta dish with a Latin vibe, this is the answer. (See below example).
- Roasted vegetables. Toss vegetables in the sauce and roast. It's especially tasty with potatoes. (See potato image below.)
Below are recipes for enchiladas, pasta and potatoes with the ancho sauce as the star ingredient.
Whatever you decide to drizzle this sauce over or in, I hope you enjoy every last drop!
Ancho Chile Sauce Recipe
Equipment
Ingredients
- 4½ ounces ancho chiles (about 10 peppers)
- water
- 2 cups ancho chile hydrating liquid, reserved (see recipe instructions)
- 1½ cups vegetable stock
- 1½ tablespoons crushed garlic (about 4 cloves)
- 1 tablespoon ground cumin
- 1½ teaspoons granulated sugar
- 1½ teaspoon Kosher salt
- ½ teaspoon ground cinnamon
Instructions
- Hydrate dried peppers. Place the dried chiles in a medium-sized sauce pot and add just enough water to cover them. Bring the water to a boil, and then cover the pot and and turn off the heat. Let the chiles hydrate in the hot water until they're soft, at least 45 minutes.
- Prep peppers. Use a slotted spoon to take the chiles out of the pot, and keep the liquid in the pot! Remove the stems and seeds. Add the hydrated chiles to the blender. (If you're very sensitive to the heat, I suggest wearing cooking gloves.) Remove 2 cups of the hydrating liquid from the pot and pour it in the blender. (Do not throw out remaining liquid as you can use it as a stock in other recipes, like rice.)
- Add remaining ingredients to blender and blend. Add the stock, garlic, cumin, sugar, salt and cinnamon to the blender. Blend until the mixture is as smooth as possible.
- Use or store. Pour the sauce into a storage container with a tight fitting lid, and place in the refrigerator, where it should keep for at least 3 weeks.
NOTES
NUTRITION
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Lisa Bertolini
Now I want to make enchiladas just so I can try this. Thank you!
April
My family loves this sauce. It's so flavorful and pretty easy to make. It's our go-to sauce for smothered burritos and enchiladas. I make a big batch and freeze half for next time. I think I'll use this as a base and add some chipotles to make a hot sauce since Cholula chipotle sauce is lacking.
valentina
Hi April. So happy to hear that you love this sauce! And I think it's an excellent idea to add chipotles. I might have to do the same. 🙂 I hope you and your family enjoy the holiday season (and make lots of delicious food)! ~Valentina
Bettye W
I freeze this sauce all the time. Freezer zip lock bag... flat to freeze; then you can break off half if you need later. Have used this recipe for years. Can't imagine anyone using purchased sauce for their enchiladas when this is so easy and, to me, so much better than those sauces with tomatoes or tomato paste.
valentina
Thank you so much for this comment, Bettye! You made my day, and this will help anyone who wonders how it might freeze. Much appreciated. 😀
Wendy Walker
How many peppers equal 4 ounces?
valentina
Hi Wendy. Thanks for writing in. Based on the average Ancho chile weight (about 1/2 ounce each), it would be about 8. They do vary, which is why it's best to go by weight if possible. Hope this helps and hope you like the recipe! 🙂 ~Valentina
Julie L.
I've been making a different sauce for a couple of years, but didn't have all the ingredients today so I tried this one instead. It's so much easier and tastier! This will be my new go-to ancho sauce. Thanks for sharing!
valentina
Hi Julie, Thanks so much for sharing and I'm so happy you like this recipe. I love making a big batch and having it at the ready. 🙂 Hope you have lovely week ahead. ~Valentina
CW
Can ancho chili powder be used instead of whole dried chilis? If so, how much powder do you think should be used?
valentina
Hi there! While I haven't tried it, I think it should work. Probably 1 tablespoon of the ancho powder per whole chile. I think the flavor will be almost the same, though the consistency of the sauce will be less creamy, as part of the texture comes from the hydrated chiles. I'd love to hear how it goes -- please let us know, as other readers might be interested as well. Thanks! ~Valentina
Belinda
Very authentic tasting! I've made this a couple of times. Easy but it takes me a lot longer than 15 min to seed those peppers, my word! Skin blends in with no problem at all.
valentina
I'm so happy you like this sauce, Belinda. Thanks for sharing. I will change the prep time a bit in case it's taking other readers a bit longer, too. Thank you so much and enjoy! 🙂 ~Valentina
Rebecca Lingerfelt
Removing the seeds is much faster if you do it before soaking the peppers. Just remove the stem and use a chopstick to get down inside or cut them open lengthwise and scrape them out with your fingers. Once deseeded soak as instructed. Easy and quick!
valentina
Thanks for the tip, Rebecca. I'll give this a try next time I make it. And thanks so much for checking out my recipes. 🙂 ~Valentina
Janet
Before you soak the chilies, have you ever toasted them on a comal?
valentina
Hi Janet, I haven't done this. Have you? I'd be interested in hearing about it if you have. Also, you've inspired me to add a comal to my gift guide this year. Thanks for writing in and checking out my recipes. 🙂 ~Valentina
Yvonne Quilenderino
Yes. I've only ever used ancho chile for my tamale recipe and it says to toast first. It's so tricky though at first because just 5 seconds too long and it's a bitter mess.
Valentina
I'm going to try it. Thanks, Yvonne!
Rose
Excellent recipe. Easy and delicious
valentina
Thanks so much, Rose! 🙂 ~Valentina
Audrey
Can you use fresh poblano? I just harvested.
Valentina
Hi Audrey. While I haven't tested this recipe with fresh poblanos, I think it will work, though with a much mellower flavor. I would definitely roast and peel peppers first. This will make them a lot softer and easier to blend, and it'll add some of that delicious smoky flavor we're going for. (Here's how to roast and peel peppers.) If you do try this, since you won't be hydrating the dried peppers and using that liquid in the recipe, use an extra cup of vegetable stock. Hope this helps. Enjoy! 🙂 ~Valentina
Mary Olson
YUMMY! I soaked the peppers in hot chicken stock for half the day and I just finished blending it all in my food processor (used beef stock) and it's da bomb!!! Thank you for posting the easiest recipe on the web for this amazing sauce!!!
valentina
Hi Mary, Thanks so much for this awesome message. You totally made my day! So happy you loved it. 🙂 ~Valentina
Karen
This sauce is AMAZING! It pairs perfectly with Valentina's enchilada recipe (which produces, in fact, the best enchiladas ever...vegetarian or otherwise) and I make a double recipe so that I can also use the sauce for chilaquiles. Having finally read the comments, I'm also going to try to freeze some. Thanks for a wonderful meal - among my family's favorite.
valentina
Hi Karen. Thanks so much for writing in. This made my weekend! I'm so happy you love the sauce -- and the enchiladas. With two vegetarians in my family, I make these often. And I really love chilaquiles -- especially for brunch. Great idea to use the sauce with them. I'm going to try it next time I make them too. 🙂 ~Valentina
angiesrecipes
Homemade enchilade sounds and looks heavenly with this ancho chile sauce. I probably would spread it on everything :-))
valentina
Thanks, Angie. That's exactly what I do. 🙂 ~Valentina
Chef mimi
I have always made and frozen ancho chile paste, probably because of our addiction to Mexican and Southwestern cuisines. As a result, I can make ancho chile sauce whenever I want, but I have always used it for enchiladas! What a great idea to use it on potatoes. I’m so excited!
valentina
I also adore Mexican and Southwestern cuisines! So great to have the chile paste frozen and at the ready. Thanks! 🙂 ~Valentina
David
Our sauces are pretty similar—minus the one ingredient, of course! 😉 I love this sauce—it is so versatile!
valentina
Oh that pesky garlic! 😉 I love that you often seem to use shallots instead. If I'm remembering correctly, your ancho sauce was served with steak. I'll be going back to revisit. ~Valentina
Tammy Skinner
You said the sugar lessons the tomatoey taste. No tomatoes in the recipe. Am I missing something ?
valentina
Hi Tammy, Thanks for writing in and I'm sorry about the confusion. It was an error to have included the tomato info in the recipe notes -- there aren't tomatoes in the recipe. I'm so sorry about that! That said, in the "Recipe Tips" I do mention that if you'd like to slightly lighten the sauce, you can add about 1 cup of roughly chopped, fresh tomatoes. Enjoy. 🙂 ~Valentina
Chris R
This sauce is arguably the best enchilada sauce we've ever had, and as other commenters have said, it pairs perfectly with the enchilada recipe. I made exactly per the instructions with one exception. Instead of adding granulated sugar I used two dates, pitted of course. They added a wonderful smoothness to the sauce without taking away any of the smokey, spicy flavor.