Enchilada Sauce Recipe With Ancho Chiles

You ll probably have to combine the ingredients in two batches.

Enchilada sauce recipe with ancho chiles. Remove the seeds and stems from the chiles and add them to the blender. How to use ancho chile sauce. This is the one i have.

To build the enchiladas start by adding a few tablespoons of the enchilada sauce to a plate. Add all ingredients to slow cooker cover and cook on high for 2 3 hours for low for 4 6 or until sauce has reached desired thickness use immediately or cool and place in zipper bags or airtight containers and refrigerate for up to 3 days or freeze for up to 6 months. Dredge a tortilla in the sauce and flip it over.

Boiling soaking the dried chili peppers fill a large pot about half full with water. This smoky and savory enchilada sauce is flavored with dried ancho chiles garlic oregano and cumin in a beef broth and tomato paste base. Rich and robust and at least a thousand times better than store bought this authentic enchilada sauce red chile sauce packs some serious flavor.

It s very easy to make you just need the right ingredients. And it s most definitely fitting of homemade enchilada sauce. Add some of the hydrating liquid to a blender.

If needed break the peppers in half to shake out the seeds. 6 ancho chiles 6 oz tomato sauce or pureed fresh tomatoes about 1 2 cup 1 4 cup chipotle infused olive oil 3 garlic cloves skins on 1 large onion peeled and cut into chunks 1 2 bell pepper 1 1 2 teaspoon salt 1 teaspoon sugar or agave optional 1 teaspoon mexican oregano 2 1 2 teaspoons cumin. Add vegetable stock sugar spices salt and pepper and blend until the mixture is smooth.

Carefully snap off the stems and shake out the seeds in a bowl. And add the chiles. That s a phrase that fits most everything when it comes to cooking.