Ancho Chile 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. And this Ancho chile sauce is so versatile — it can be added to all sorts of recipes! 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. We’re making Ancho Chile Enchilada Sauce.
What are Ancho Chiles?
- Ancho chiles are dried Poblano Chiles.
When a Poblano chile is fresh, it’s dark green and shiny. They’re usually mild in heat and have a rich flavor.
When they 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.
Ancho Chile Sauce is Easy to Make
This is 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!
What’s in Ancho Chile Enchilada Sauce Recipe
- Ancho chiles
- vegetable stock
- salt, pepper
- olive oil
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.
How to Make Ancho Chile Sauce for Enchiladas
- Hydrate the Ancho chiles hot water.
- Add some of the hydrating liquid to a blender.
- Remove the seeds and stems from the chiles and add them to the blender.
- Add vegetable stock, sugar, spices, salt and pepper, and blend until the mixture is smooth.
This recipe is super easy to make in a blender. This is the one I have.
Isn’t it gorgeous?
How to use Ancho Chile Sauce
- enchiladas (of course!)
- scrambled eggs
- roasted vegetables
- grilled chicken or steak
It’s amazing in The Best Vegetarian Enchilada Ever.
This sauce is delicious in my Roasted Ancho Chile Potatoes. You will love them!
Oh, I have a great idea! Since you probably are indeed still munching on your Thanksgiving leftovers, how about drizzling a bit of this Ancho chile 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 Sauce Recipe for Enchiladas
- 4 ounces dried Ancho chiles
- 1 cup cooking liquid, reserved (see recipe instruction no. 2))
- 1 cup vegetable stock
- 4 small garlic cloves, peeled and smashed
- 1 tablespoon granulated sugar
- 1 teaspoon ground cumin
- ½ teaspoon ground oregano
- 1 teaspoon salt
- a few turns freshly ground black pepper
- 1 tablespoon olive oil
- 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 20 minutes.
- Remove 1 cup of the water from the pot and pour it in a blender.
- Remove the chiles from the pot. Use your hands or a paring knife to gently 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.)
- Add the stock, sugar, garlic, spices, salt and pepper to the blender. Purée in the blender until the mixture is as smooth as possible.
- 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.)
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