Homemade Ancho Chili Enchilada Sauce Recipe

Name: Homemade Ancho Chili Enchilada Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 package (1 1/2 Oz. Size) Pasilla Ancho Dried Chiles; 1 package (3 Oz. Size) Dried Chili California Peppers; 3 cups Soaking Liquid From Boiling And Soaking The Chiles; 1/2 Onion, Coarsely Chopped; 4 cloves Garlic, Peeled; 1/2 teaspoons Sea Salt; 1 teaspoon Ground Black Pepper; 1/2 teaspoons Ground Cumin; 1/2 Lime, Juiced; 1-1/2 teaspoon Dried Mexican Oregano Leaves; 2 pinches Ground Cinnamon; 2 teaspoons Sugar; 2 Tablespoons Masa Flour; 2 Tablespoons Beef Bouillon Granules

Servings: persons

1 package (1 1/2 Oz. Size) Pasilla Ancho Dried Chiles
1 package (3 Oz. Size) Dried Chili California Peppers
3 cups Soaking Liquid From Boiling And Soaking The Chiles
1/2 Onion, Coarsely Chopped
4 cloves Garlic, Peeled
1/2 teaspoons Sea Salt
1 teaspoon Ground Black Pepper
1/2 teaspoons Ground Cumin
1/2 Lime, Juiced
1-1/2 teaspoon Dried Mexican Oregano Leaves
2 pinches Ground Cinnamon
2 teaspoons Sugar
2 Tablespoons Masa Flour
2 Tablespoons Beef Bouillon Granules

1
Rinse and dry off the dried chili peppers. Heat a large skillet to medium heat. Add the chiles to the pan and lightly brown on each side of the peppers. Remove chiles from the skillet and let them cool. Carefully snap off the stems and shake out the seeds into a bowl. If needed, break the peppers in half to shake out the seeds. Discard the stems and the seeds.
2
Fill a large pot about half full with water and add the chiles. Bring the water to a boil for about 30 minutes then cover the pan and remove from the heat. Let it sit for another 45 minutes to an hour.
3
Using tongs, transfer the chiles to a blender. Add 3 cups of the soaking liquid to the blender. Then add the onion, garlic, salt, pepper, cumin, lime juice, oregano, cinnamon, sugar, masa flour, and beef bouillon granules. Blend on the sauce setting. Taste the sauce and if needed, add more salt. Serve over cheese or meat enchiladas, burritos (for a wet burrito), or over pulled pork.

1868

kcal

Calories

183

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 package (1 1/2 Oz. Size) Pasilla Ancho Dried Chiles, 1 package (3 Oz. Size) Dried Chili California Peppers, 3 cups Soaking Liquid From Boiling And Soaking The Chiles, 1/2 Onion, Coarsely Chopped, and more.

Yes, Homemade Ancho Chili Enchilada Sauce falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Homemade Ancho Chili Enchilada Sauce

How did you like this recipe?

Frequently Asked Questions