Ancho Red Chile Sauce

Spoon lifting red ancho chile sauce from colorful patterned bowl, herbs blurred behind.

5 from 5 votes

This red chile sauce is made from real dried chiles (not tomato sauce and spice blends). Ancho and guajillo chiles get toasted, soaked, and blended with sautéed aromatics for a bold, thick sauce with deep, smoky flavor. Perfect for enchiladas, tamales, or slow-cooked meats.

Prep Time15

Cook Time6

Additional Time15

Total Time36

Course: Condiments

Cuisine: Mexican

Keyword: ancho chile sauce, enchilada sauce, red chile sauce, tamale sauce

Servings: cups

Author: Dahn Boquist

Ingredients

6 ounces dried chile peppers we used ancho and guajillo chiles
3 to 4 cups water boiling
3 ½ cups chicken broth heated
2 tablespoons vegetable oil
2 onions chopped
8 garlic cloves minced
2 teaspoons ground cumin
1 teaspoon salt
1 teaspoon garlic powder
1 teaspoon dried oregano
3 tablespoons granulated sugar
2 tablespoons cider vinegar
2 teaspoons chili powder optional

Instructions

Preheat the oven to 350°F.
Remove the stems from the chile peppers. Slice the peppers open and remove the seeds.
Place the dried chiles on a baking sheet and spread them out. Bake the peppers for 3 to 6 minutes or until they get lightly toasted. Toss the peppers half way through the baking time. Don’t toast them too long or they will develop a bitter flavor.
Transfer the chile peppers to a large bowl and pour boiling water over them. Let them soak for 10 to 15 minutes. Soaking the peppers in water will draw out any bitterness that may be in the peppers.
Drain the water from the peppers and transfer them to a high-speed blender. Pour the hot chicken broth over the chiles and let them continue to soak in the broth while you saute the onions.
Heat the oil in a large skillet. Add the onions and cook until soft and translucent. Add the fresh garlic, cumin, salt, garlic powder, and oregano. Cook for 60 seconds or until the spices become fragrant.
Remove from heat and transfer to the blender with the peppers. Add the sugar and vinegar to the blender and puree until smooth. Taste and season with salt, sugar, or more vinegar if desired. If you want the sauce spicier, add 1 to 2 teaspoons of chile powder.
Use the red chile sauce for tamales, enchiladas, pulled pork, or shredded beef.

Notes

Soak to reduce bitterness: Dried chile peppers can vary in bitterness. Soak them in hot water and discard the soaking liquid to help remove any harsh flavors. If the water tastes especially bitter, repeat the soak once or twice more.

Don’t over-toast: A light toast enhances flavor, but too much charring will amplify bitterness. Watch them closely in the oven.

Fixing bitterness: If the finished sauce tastes too bitter, adjust with a bit more salt, vinegar, and sugar. You can also stir in honey or 1 to 2 tablespoons of tomato paste to balance it out.

No high-speed blender?: Strain the sauce through a fine mesh sieve to remove any bits and achieve a smooth consistency.

Adjust thickness: Add more chicken broth to thin the sauce, or simmer it on the stove to reduce and thicken.

Tweak the heat: Add more chile powder for a spicier sauce. To tone down the spice, stir in ¼ to ⅓ cup of heavy cream for a creamy red chile sauce with a rich, silky finish.

Nutrition