Authentic Ancho Chili Red Enchilada Sauce
This sauce is perfect for Authentic TexMex enchiladas, and other amazing delicious Mexican dishes such as breakfast tacos!
Author: Kris Longwell
Recipe type: TexMex
Serves: 6 - 8
- 12 ancho chilies
- 4 medium-sized tomatoes
- 1 small onion, chopped into four pieces
- 3 garlic cloves, halved
- 2 cups of homemade beef stock, or canned beef stock
- 1 cup of tomato sauce
- 1 teaspoon of Mexican oregano (or just good ole plain dry oregano)
- ⅛ teaspoon of cumin
- 1 teaspoon of salt (or to taste)
- Rinse the chiles in cold water and pat dry.
- Tear open the chilies, and remove the seeds and bulky veins (like the tops/stems)
- Heat a large skillet over medium heat, and then toast the peppers, onions and garlic...turning chilies frequently..do this for about 10 minutes
- Bring 3 cups of water to a boil...add the tomatoes for 30 seconds.
- Remove the tomatoes into an ice bath...remove from the ice bath, and peel off the skin. Slice and half, and remove the ribs and seeds of the tomatoes.
- Bring 4 cups of water, the 2 cups of beef stock and the tomato sauce to a boil
- Transfer the chilies, onions, garlic and tomatoes to the water/stock. Add in the oregano and cumin. Lower the heat to low/medium and simmer for about 15 minutes
- Carefully transfer the chili mixture to a blender, or larger food processor. Puree for about 2 minutes.
- Add the mixture back to the pot through a very fine sieve, or a colander lined with cheese cloth. Press until all liquid has been pressed through. This is an important step! Don't skip this!
- Return the strained sauce to the stove and heat for about 15 minutes. Add about a teaspoon of salt (or to taste)