Ancho Chile Enchilada Sauce

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.

Best Vegetarian Enchiladas

Ancho Potatoes

Mexican Chicken Poblano Pasta

Whatever you decide to drizzle this sauce over or in, I hope you enjoy every last drop!

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