Ancho Chile Enchilada Sauce is a super delicious red sauce recipe. On the mild side, this rich, smoky sauce is full of 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!
Above: Ancho chile peppers. They are dried poblano chiles.
What are Ancho Chiles?
- Ancho chiles are dried Poblano chiles that are harvested early. (Fully mature Poblanos are called Mulatos when they are dried.)
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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?
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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.
Above: Fresh Poblano chiles.
This sauce is easy and fun to make.
How to Make Ancho Sauce for Enchiladas
- Hydrate the Ancho chiles in hot water.
- Add some of the hydrating liquid to a blender.
- After removing their seeds and stems, add the chilies to the blender.
- Add stock, garlic, sugar, spices, salt and pepper, and blend until the mixture is smooth.
(More detailed instructions are below.)
What is a substitute for 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. If however, you can’t find them, Guajillos and Mulatos are good substitutions.
Recipe Tips
- Ancho chiles are low in heat. For a spicier sauce, add cayenne pepper to taste.
- It’s best to make Ancho sauce in a blender. This is the one I have and love. If you don’t have a blender, you can use a food processor with the blade attachment. Whatever device you use, you want the sauce as smooth as possible.
- If you don’t have vegetable stock, double the amount of hydrating liquid you use.
- Save any remaining hydrating liquid as you can use it as a stock in other recipes.
- To slightly lighten the sauce, add about 1 cup of roughly chopped, fresh tomatoes before blending.
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.)
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 heavy duty zip-lock bags for about two months. Lay the bags flat to freeze, and thaw to room temperature before using.
Below are recipes for enchiladas, pasta and potatoes with the Ancho sauce as the star ingredient.
The Best Vegetarian Enchilada Ever
Whatever you decide to drizzle this sauce over or in, I hope you enjoy every last drop!
Ancho Chile Sauce Recipe
Ancho Enchilada Sauce is a super delicious red sauce recipe. It has just enough heat, and it's full of warming spices that will have you licking your plate. It was created for enchiladas, but it can be added to all sorts of dishes.*Makes about 3 cups
Equipment
Ingredients
- 4 ounces dried Ancho chiles
- water
- 1 cup ancho chile hydrating liquid, reserved (see recipe instruction no. 2)
- 1 cup vegetable stock
- 4 small peeled and smashed garlic cloves (about 1 tablespoon)
- 1 to 2 tablespoons granulated sugar*
- 1 teaspoon ground cumin
- ½ teaspoon ground oregano
- 1 teaspoon salt
- 2 tablespoons grapeseed or other neutral oil, like vegetable
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 20 minutes.
- Prep peppers. 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.) Remove 1 cup 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.)
- Add remaining ingredients to blender and blend. Add the stock, sugar, garlic, spices, salt and pepper to the blender. Purée in the blender until the mixture is as smooth as possible. Season to taste with salt and sugar if necessary. (Here's how.)
- Use or store. Stir in the oil and it's ready to use. Or, pour the sauce into a storage container with a tight sealing lid, and place in the refrigerator, where it should keep for at least 3 weeks.
Notes
Calorie count is only an estimate.
Have you tried this recipe?I'd love to see it on Instagram! Tag me at @cookingontheweekends or leave a comment & rating below.
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Lisa Bertolini says
Now I want to make enchiladas just so I can try this. Thank you!
April says
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 says
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 says
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 says
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 says
How many peppers equal 4 ounces?
valentina says
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. says
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 says
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 says
Can ancho chili powder be used instead of whole dried chilis? If so, how much powder do you think should be used?
valentina says
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 says
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 says
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 says
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 says
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 says
Before you soak the chilies, have you ever toasted them on a comal?
valentina says
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
Rose says
Excellent recipe. Easy and delicious
valentina says
Thanks so much, Rose! 🙂 ~Valentina
Mary Olson says
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 says
Hi Mary, Thanks so much for this awesome message. You totally made my day! So happy you loved it. 🙂 ~Valentina
Karen says
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 says
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 says
Homemade enchilade sounds and looks heavenly with this ancho chile sauce. I probably would spread it on everything :-))
valentina says
Thanks, Angie. That’s exactly what I do. 🙂 ~Valentina
Chef mimi says
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 says
I also adore Mexican and Southwestern cuisines! So great to have the chile paste frozen and at the ready. Thanks! 🙂 ~Valentina
David says
Our sauces are pretty similar—minus the one ingredient, of course! 😉 I love this sauce—it is so versatile!
valentina says
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 says
You said the sugar lessons the tomatoey taste. No tomatoes in the recipe. Am I missing something ?
valentina says
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