Ancho Chili Pepper Enchilada Sauce

In an effort to blog about my favorite recipes before my son’s due date rolls around (March 10th!), I have been cooking and posting up a storm lately.  According to nearly every seasoned mom, the beginning stages of motherhood are rough.  From sleepless nights to hormones to unpredictable events, I’m pretty certain that when March rolls around, I won’t be daydreaming about my next recipe post.  I am, however, hopeful that these posts will motivate me to continue to cook even in the face of fatigue. We shall see about that one.  I made a batch of red enchilada sauce last week and served it up with refried bean tacos one night and then scrambled eggs a couple days later.


Ancho Chili Pepper Enchilada Sauce


1 Tbsp olive oil

2 garlic cloves, minced

1 tsp minced onion

1/2 tsp dried oregano

2.5 teaspoons chili powder

1/2 tsp dried or fresh basil

1/8 tsp ground black pepper

1/4 tsp salt

1/4 tsp ground cumin

1 tsp dried parsley

3/4 to 1 cup chicken stock

1/4 cup tomato puree or tomato paste

8 ounces blanched, chopped tomatoes (see Tika Masala recipe for the simple steps to blanch tomatoes)

2 tsp honey

1 dried Ancho Chili Pepper

optional: 1 tsp flour

optional: for a spicy version, add one dried arbol chili when you add the ancho chili and remove before blending when you remove ancho chili chunks.

how to

*Heat oil in saucepan over medium heat.

*Add garlic and saute for 30 seconds to 1 minute (do not let brown).

*Add onion, oregano, chili powder, basil, ground black pepper, salt, cumin, parsley, tomato puree/paste, and chopped tomatoes.

*Mix together and let cook for about one minute.

*Stir in chicken stock and honey.

*Toast ancho chili in toaster (or under broil in oven) for about 30 seconds or until it’s fragrant and has puffed up a bit.  Keep an eye on it, though, because it will toast really quickly.

*Add Ancho Chili Pepper to sauce, bring to a boil, reduce heat to low and simmer for 20 minutes.

*Remove sauce from heat; allow to cool for 10 minutes.

*Puree in food processor for about 3 minutes.

*Place fine-mesh sieve over bowl (preferably with spout) and pour sauce in sieve (do this in batches if you have a smaller sieve).

*Press until you extract all liquid.

Note: At the very end, I add about 1 Tbsp of the pulp in sieve back to sauce to add a bit of added color and texture.


ancho chili enchilada sauce, red enchilada sauce, mexican food, easy mexican food


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