Homemade Red Enchilada Sauce with Ancho Chiles

Name: Homemade Red Enchilada Sauce with Ancho Chiles
Prep time: 15 min
Cook time: 65 min
Total time: 80 min
Yield: 8
Cuisine: Mexican
Ingredients: 6 ancho chiles; 1/2 bell pepper, cored and roughly chopped; 3 garlic cloves, unpeeled; 1 large onion, peeled and cut into chunks; 1/4 cup chipotle-infused olive oil; 3 cups chicken or beef broth; 6 oz tomato sauce or puréed fresh tomatoes; 2 1/2 teaspoons ground cumin; 1 teaspoon Mexican oregano; 1 1/2 teaspoons salt; 1 teaspoon sugar or agave nectar, optional

Recipe GLPRbcfef2c694b089

Mexican

Sauce & Condiment

80 min

117 cal

Servings: 8

Oven

SNAP eligible

A rich and smoky red enchilada sauce made from roasted ancho chiles, charred vegetables, and warm spices. This authentic Mexican sauce is naturally gluten-free and dairy-free, perfect for enchiladas, tacos, or as a versatile cooking base.

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Ingredients

6 ancho chiles

1/2 bell pepper, cored and roughly chopped

3 garlic cloves, unpeeled

1 large onion, peeled and cut into chunks

1/4 cup chipotle-infused olive oil

3 cups chicken or beef broth

6 oz tomato sauce or puréed fresh tomatoes

2 1/2 teaspoons ground cumin

1 teaspoon Mexican oregano

1 1/2 teaspoons salt

1 teaspoon sugar or agave nectar, optional

Directions

Preheat your oven to 400°F.
Lightly brush the ancho chiles, onion chunks, garlic cloves, and bell pepper with some of the chipotle-infused olive oil.
Place the brushed vegetables and chiles on a baking sheet and roast for about 3 minutes, just until they begin to puff slightly. Watch carefully to avoid over-roasting, as this will make the sauce bitter.
Remove the ancho chiles from the oven and set them aside. Continue roasting the onion, garlic, and bell pepper for another 10-15 minutes, until they are well caramelized and charred.
Once the ancho chiles have cooled slightly, remove the stems and seeds. If you prefer a milder sauce, discard all the seeds; leave some seeds in if you want more heat.
Place the cleaned ancho chiles in a bowl and cover them completely with hot water. Let them soak for about 1 hour until they are very soft and rehydrated.
Drain the rehydrated ancho chiles and transfer them to a blender. Add the roasted onion, roasted bell pepper, and roasted garlic cloves. Pour in the chicken or beef broth.
Squeeze the roasted garlic cloves out of their skins into the blender and blend everything until completely smooth. You may need to work in batches if your blender is small.
Pour the blended mixture through a fine-mesh strainer into a saucepan to remove any remaining chile skin or vegetable bits for a silky texture.
Add the tomato sauce, cumin, Mexican oregano, and salt to the saucepan. Stir in the optional sugar or agave nectar if desired to balance the heat and acidity.
Bring the sauce to a simmer over medium heat and cook for 8-10 minutes, stirring occasionally, until it thickens slightly and the flavors meld together. Adjust salt and spice to taste before serving.

Comments

Grocery List Plus Editorial Staff4.75

Ancho chiles are reliably stocked at Harris Teeter, Food Lion, and Kroger in the international aisle, so no special trip needed for the key ingredient. At roughly $3–4 for a small pack that yields eight servings of sauce, this is genuinely budget-friendly—dried chiles cost pennies per serving. The 80-minute estimate is honest; 20 minutes of active work (toasting, soaking, blending) plus 60 minutes gentle simmering means you can step away, and the sauce freezes beautifully for future enchiladas or chili. The only caveat is that Mexican oregano (not the common Mediterranean kind) adds depth but requires a deliberate choice at the spice aisle—some shoppers may substitute, losing a layer of flavor.