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.
AUTHENTIC ANCHO CHILI SAUCE IS EASY PREPARE AT HOME
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.
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.
Authentic Ancho Chili Red Enchilada Sauce
- 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 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)