Authentic Ancho Chili Sauce

Authentic Ancho Chili Sauce is perfect for Tex-Mex Cheese, Beef or Chicken Enchiladas.

A touch of heat that feels so good.  Use this for Authentic TexMex enchiladas, or breakfast enchiladas, or any in other you way want it.

It’s Tex-Mex at its best.

ancho red enchilada sauce
Ancho red enchilada sauce make the most perfect TexMex enchilada!


And feel free to use a combo of dried chilies:  Ancho, of course, but also chiles de arbol are wonderful, or dried chiptoles…all depends on your desire for heat.

For this recipe, I just use ancho chilies (which are dried pablanos), and they give just enough kick to make you smile.  Dried ancho chiles can be found in many well-stocked food markets or at Mexican food markets.

ancho chilies for red enchilada sauce
These ancho chilies make the perfect red enchilada sauce


Make this and freeze extra for future use. This is definitely a keeper in the Kitchen Essentials.

This Authentic Ancho Chili Sauce is the stuff Mexican food dreams are made of.

Heartwarming and so delicious.

ancho chilies simmering for red enchilada sauce
Ancho chiles, onions, garlic and tomatoes simmering for perfect red enchilada sauce
ancho red enchilada sauce

Authentic Ancho Chili Red Enchilada Sauce

This sauce is perfect for Authentic TexMex enchiladas, and other amazing delicious Mexican dishes such as breakfast tacos!
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Course: TexMex
Cuisine: TexMex
Keyword: Ancho, Enchilada Sauce, Rojo Sauce
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 8 people
Calories: 186kcal


  • 12 ancho chilies
  • 5 medium tomatoes
  • 1 medium onion chopped into four pieces
  • 3 garlic cloves halved
  • 2 cups of homemade beef stock or canned beef stock
  • 1 cup tomato sauce
  • 1 tsp Mexican oregano or dried oregano
  • 1/8 tsp dried cumin
  • 1 tsp Kosher 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 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)



Calories: 186kcal
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  • Thank you so much for the videos that go along with the recipes. It is so helpful to see exactly what to do. This is my favorite site. I email myself all my favorite recipes so that I can save them in a folder. You two are making me look like a good cook after all these years 🙂

    • Hi Cathy! That is so awesome to hear and thank you so so so much!! We are thrilled to hear that you’re enjoying our site and you’re cooking like a pro! Please stay in touch and don’t ever hesitate to reach out with a question or comment! All the best, Kris & Wesley

  • where does one put the tomato sauce that you include in the ingredients but so nicely forget to add in the directions?????? I know how to adjust but other beginners don’t. It’s irritating!!!!

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