Pages Menu

So whether you eat or drink or whatever you do, do it all for the glory of God.~ 1 Corinthians 10:31

Categories Menu

Posted by on Jul 24, 2012 in Condiments | 0 comments

Ancho Enchilada sauce

Ancho Enchilada sauce

Chicken Enchilada is our family favorite.Our family personally prefers Tomatillo based salsa Verde over red/brown sauce for enchilada.I like the slight tanginess of the verde sauce.{Salsa – Sauce,Verde – Green}.So this particular sauce can be called ‘Salsa Rojo’ where ‘Rojo’ is spanish for red.

We were taking a meal to our neighbour and decided on chicken enchilada with red/brown sauce.I was skeptical about people liking the slight tart-sweet flavor of salsa Verde.I wasn’t going to make potful of sauce to freeze but it seemed like a good idea for those busy nights when i am running around all day.So i did.

  • This recipe yields tons of  enchilada sauce.Let me give you some idea.I let the sauce come to the room temperature and spooned 3-3.5 cups of sauce in a Ziploc bag.I was able to fill 5 Ziploc bags.Each bag is good for 8-10 enchilada.Which is how much i make for our family of four.
  • Label and freeze the sauce,thaw it out when you need it.
  • I used only ancho chili which is dried poblano, but you can add different kind of dried peppers to it.Watch out for spiceness though.
  • Follow the recipe here to make the enchilada,just replace all the sauce with ancho red sauce.
  • We prefer corn tortilla for enchilada but you can of course use regular flour tortilla.
Enchilada in ancho sauce

Enchilada in ancho sauce

Ancho Enchilada sauce


  1. 1 pk ancho chili pepper(7-8 in a pk)
  2. 2 (28 oz) can of Tomato Sauce
  3. 1 medium onion
  4. 5-6 cloves of garlic
  5. 2 cups water
  6. 2 Teaspoons Mexican oregano
  7. 2 Teaspoons ground cumin
  8. salt to taste


  1. In a pot,add ancho chili pepper,submerge with water.
  2. Bring it to boil.Turn it off and keep it cover for 10-15 mins.
  3. While you are waiting on chili,in a aluminum foil,add onion sliced in 4 and garlic cloves.
  4. Drizzle with olive oil.Broil it for 3-5 mins.Make sure you do not burn it.
  5. Take it out from the oven and keep it closed in foil for another 10 mins.
  6. Getting back to chili,it is reconstituted now with water.So pull the stems off and deseed.I ran it through the water,to wash off the seeds.I strained the leftover water to keep the seeds out and used some of this water while blending.
  7. Puree the washed out,deseeded ancho chili pepper,mixing it with 1/4-1/2 cup of water.Add broiled garlic,onion to it.
  8. Pour the puree to big pot,add 2 - 3 cup of water,tomato sauce,oregano,cumin,salt.simmer it for 45 mins .
  9. Save it for your enchilada.

Post a Reply

Your email address will not be published. Required fields are marked *