Ancho Enchilada Sauce is a super delicious red sauce recipe. It has just enough heat, and it's full of warming spices that will have you licking your plate. It was created for enchiladas, but it can be added to all sorts of dishes.*Makes about 3 cups
Provided by Valentina K. Wein
Categories Condiments
Sauces
Time 45m
Number Of Ingredients 10
Steps:
- Hydrate dried peppers. Place the dried chiles in a medium-sized sauce pot and add just enough water to cover them. Bring the water to a boil, and then cover the pot and and turn off the heat. Let the chiles hydrate in the hot water until they're soft, at least 20 minutes.
- Prep peppers. Remove the chiles from the pot. Use your hands or a paring knife to gently remove the stems and seeds. Add the hydrated chiles to the blender. (If you're very sensitive to the heat, I suggest wearing cooking gloves.) Remove 1 cup of the hydrating liquid from the pot and pour it in the blender. (Do not throw out remaining liquid as you can use it as a stock in other recipes.)
- Add remaining ingredients to blender and blend. Add the stock, sugar, garlic, spices, salt and pepper to the blender. Purée in the blender until the mixture is as smooth as possible. Season to taste with salt and sugar if necessary. (Here's how.)
- Use or store. Stir in the oil and it's ready to use. Or, pour the sauce into a storage container with a tight sealing lid, and place in the refrigerator, where it should keep for at least 3 weeks.
Nutrition Facts : Calories 28 kcal, ServingSize 1 serving
ANCHO CHILI SAUCE - RECIPE
This easy-to-make red chili sauce recipe is a flavor POWERHOUSE and essential for Mexican or Tex-Mex cuisine, made with lightly toasted ancho peppers. Perfect for enchiladas, chilaquiles, tacos and so much more.
Provided by Mike Hultquist
Categories Main Course
Time 50m
Number Of Ingredients 12
Steps:
- Dry roast the ancho peppers on a hot pan about 1-2 minutes per side. The peppers will puff slightly and the skins will begin to turn red.
- Set them into a large pot of boiling water and remove from heat. Let them soak covered in water for 30 minutes.
- Remove the stems and coarsely chop the anchos. Reserve the soaking liquid.
- Set the chopped anchos into a food processor.
- Heat the oil in a pan to medium heat and add the onion. Cook about 5 minutes to soften.
- Add the garlic and tomato and cook another minute or so, until you can smell the garlic. Add them to the food processor.
- Add the vinegar, cumin, oregano and a bit of salt and pepper along with about 1 cup of the soaking liquid. Process until it smooths out.
- The sauce will be thick at this point. You can add more soaking liquid to achieve your desired consistency.
- Give it a taste. You can adjust with salt and pepper and this point, and if you feel it needs a touch of sweetness, add the honey and process a bit more.
- Press the sauce through a coarse strainer into a bowl. I use a wooden spoon to push it through.
- Store in the fridge in an airtight container.
- As a tasty variation, add up to 15 ounces (1 can) of tomato sauce while cooking, or after you strain the ancho chili sauce to simmer. It makes for an outstanding final sauce. Or, swirl in anywhere from 1 tablespoon to a cup of the ancho chili sauce to tomato sauce to liven up any dish.
Nutrition Facts : Calories 43 kcal, Carbohydrate 8 g, Protein 1 g, Fat 1 g, Sodium 8 mg, Fiber 2 g, Sugar 4 g, ServingSize 1 serving
THE BEST RED ENCHILADA SAUCE
This smoky and savory enchilada sauce is simply delicious! My family won't eat out at Mexican restaurants anymore; they make me cook!
Provided by Fox Woadhill Rogers
Categories Side Dish
Sauces and Condiments Recipes
Sauce Recipes
Time 1h25m
Yield 14
Number Of Ingredients 8
Steps:
- Preheat an oven to 400 degrees F (200 degrees C).
- Arrange the ancho chiles on a baking sheet and toast in the preheated oven 3 to 4 minutes; remove the stems, pulp, and seeds from the toasted peppers. Place peppers in a bowl and pour enough hot water into bowl to cover completely; allow to soak for 1 hour.
- Combine the ancho chiles, tomato paste, corn oil, garlic, salt, oregano, cumin, and about 1 cup of the beef broth in a blender; blend until smooth. Pour the mixture into a saucepan with the remaining beef broth and place over medium heat; simmer until heated through, about 10 minutes.
Nutrition Facts : Calories 69.9 calories, Carbohydrate 6.3 g, Fat 4.7 g, Fiber 2.1 g, Protein 2 g, SaturatedFat 0.6 g, Sodium 517.4 mg, Sugar 1.5 g
A most flavorful sauce that can be used on brisket, chicken or any bbq. Note: You can substitute 1 tablespoon Ancho Chile Powder for the dried chile and then add enough water to make it the consistency you want. Start with at least 1/2 cup water. From Bon Appetit.
Provided by gailanng
Categories Mexican
Time 45m
Yield 1 1/2 cups
Number Of Ingredients 13
Steps:
- Place chile in medium bowl. Pour enough boiling water over to cover; let soak until soft, about 30 minutes. Drain, reserving soaking liquid.
- Heat oil in heavy medium saucepan over medium heat. Add onion and saute until soft, stirring often, about 4 minutes. Add tomato paste; stir 2 minutes. Add garlic and stir 30 seconds. Add wine and softened chile; simmer 2 minutes. Add 3 tablespoons reserved chile soaking liquid, ketchup and all remaining ingredients. Simmer 3 minutes, stirring often. Season with salt and pepper. Remove from heat and cool slightly.
- Puree sauce in blender, adding more reserved soaking liquid by tablespoonfuls if too thick. May be made 3 days ahead; cover and chill.
Nutrition Facts : Calories 441, Fat 19.6, SaturatedFat 2.5, Sodium 1066.8, Carbohydrate 52.7, Fiber 5.1, Sugar 34.3, Protein 4.9
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Ancho Chile Tomato Sauce Recipes
Ancho chile tomato sauce is a flavorful blend of smoky, slightly sweet ancho chilies, ripe tomatoes, and a variety of herbs and spices. This versatile sauce can be used in a variety of dishes, from hearty stews and chili to pasta sauces and marinades.
What Are Ancho Chiles?
Ancho chiles are dried poblano peppers that have a sweet, fruity flavor with a mild to medium heat level. They are commonly used in Mexican cuisine, and are often used to make adobo sauce, mole, and chili powder.
Ingredients in Ancho Chile Tomato Sauce
The exact ingredients in ancho chile tomato sauce can vary depending on the recipe. However, common ingredients include:
- Ancho chiles: Dried poblano peppers that are rehydrated and blended into the sauce for flavor and heat.
- Tomatoes: Fresh or canned tomatoes are used as the base of the sauce.
- Garlic: Adds flavor and depth to the sauce.
- Onion: Adds sweetness and helps to balance the heat from the chilies.
- Herbs and spices: Cumin, oregano, and coriander are common spices used in ancho chile tomato sauce.
- Stock or broth: Used to thin out the sauce and add additional flavor.
How to Make Ancho Chile Tomato Sauce
Ancho chile tomato sauce is easy to make and can be customized to suit your taste preferences. Here is a general recipe to get you started:
Ingredients:
- 4-6 dried ancho chiles
- 2-3 ripe tomatoes, chopped
- 2 cloves garlic, minced
- 1 small onion, chopped
- 1 tsp cumin
- 1 tsp dried oregano
- 1 tsp ground coriander
- 1 cup chicken or vegetable stock
Instructions:
1. Remove the stems, seeds, and veins from the ancho chiles. Rinse the chiles under cold water to remove any dirt or debris.
2. Place the chiles in a bowl and pour boiling water over them until they are fully submerged. Let the chiles soak for about 20 minutes, or until they are fully rehydrated.
3. While the chiles are soaking, heat a large skillet over medium heat. Add the chopped onion and sauté for about 5 minutes, or until the onion is translucent. Add the minced garlic and cook for an additional 1-2 minutes, or until fragrant.
4. Add the chopped tomatoes, cumin, oregano, and coriander to the skillet. Cook for about 5-7 minutes, or until the tomatoes have started to break down and the spices are fragrant.
5. Once the chiles are rehydrated, drain them and add them to a blender or food processor. Add the tomato mixture and 1 cup of stock or broth. Blend until the mixture is smooth.
6. Pour the mixture back into the skillet and simmer for about 10-15 minutes, or until the sauce has thickened and the flavors have melded together.
7. Remove the sauce from heat and let it cool slightly. Once it has cooled, you can use it immediately or store it in an airtight container in the fridge for up to a week.
Ways to Use Ancho Chile Tomato Sauce
Ancho chile tomato sauce is a versatile sauce that can be used in a variety of dishes. Here are a few ideas:
- Use it as a base for chili: Add ground beef, beans, and additional spices for a hearty and flavorful meal.
- Toss it with pasta: Cook some pasta and toss it with the sauce for a quick and easy dinner.
- Use it as a marinade: Marinate chicken, steak, or pork in the sauce for at least an hour before grilling or roasting.
- Serve it with eggs: Use the sauce as a topping for scrambled eggs or as a base for huevos rancheros.
- Use it as a dipping sauce: Serve the sauce alongside tortilla chips or crusty bread.
Conclusion
Ancho chile tomato sauce is a delicious and versatile sauce that can be used in a variety of dishes. With just a few simple ingredients, you can create a flavorful and spicy sauce that will take your meals to the next level. So the next time you're looking to add a little heat and flavor to your cooking, give ancho chile tomato sauce a try!
Ancho chile tomato sauce is a versatile recipe used in many Mexican dishes. The sauce is made from dried poblano peppers, tomatoes, onion, garlic, and other spices. The sauce can be used as a marinade, a base for soups, or as a topping for tacos, enchiladas or any dish you desire. Making ancho chile tomato sauce requires a few cooking techniques, including roasting, simmering, and blending to achieve the right texture and taste. In this article, we will discuss valuable tips for making ancho chile tomato sauce recipes.
Choosing the Right Ancho Chiles:
Ancho chiles are the main ingredients that give the sauce its distinct flavor. When choosing ancho chiles, look for peppers that are pliable and free of mold and insects. The color of the peppers should be a deep red-brown color. Avoid using peppers that are overly dry and brittle, as they may not have the right flavor when cooked. When you buy dried peppers, make sure to store them in an airtight container to keep them fresh longer.
Preparing the Ancho Chiles:
Before cooking, toast the ancho chiles for a few minutes to release their flavor. Heat a pan over medium heat and place the ancho chiles in the pan. Flip them often until they are slightly charred and fragrant. Be careful not to burn them, as it will give the sauce a bitter taste. Once toasted, remove the stems and seeds from the pepper and discard them. Cut the remaining flesh into small pieces and set aside for later.
Using High-Quality Tomatoes:
Tomatoes are the other critical ingredient in ancho chile tomato sauce. The type of tomato you use will affect the flavor and texture of the sauce. Choose ripe, juicy tomatoes with a sweet taste. Roma tomatoes are preferred because they are meatier, which will help thicken the sauce. When buying canned tomatoes, avoid those with added sugar or salt, as they may affect the taste of the final sauce.
Preparing the Tomatoes:
To prepare the tomatoes for the sauce, cut them into quarters and remove the seeds and core. If you are using canned tomatoes, rinse them thoroughly in a colander to remove any excess liquid. Blanching the tomatoes can also be done by placing the tomatoes in boiling water for a minute, removing them and placing them in an ice bath. This will allow the skins to peel off easily. Allow the tomatoes to cool before blending.
Roasting the Vegetables:
Roasting vegetables brings out their natural sweetness and flavor. In this recipe, onion and garlic can be roasted along with the tomatoes for added flavor. Preheat the oven to 350 degrees Fahrenheit, place the tomatoes, onion, and whole garlic cloves on a baking sheet, and drizzle them with olive oil. Roast for 20-25 minutes until the vegetables are slightly charred.
The Right Consistency:
Blending the cooked vegetables is what gives the ancho chile tomato sauce its texture. Use a high-speed blender or immersion blender for the best results. When blending, start with a few pulses to break down the vegetables into smaller pieces. Then, gradually increase the speed to form a smooth sauce. It is essential to taste the sauce before serving and adjust the consistency with water or tomato paste. The sauce should have a thick, smooth consistency that can easily coat a spoon.
Adding Other Spices:
Ancho chile tomato sauce can be customized to your taste by adding other spices. Some common spices added to the sauce include cumin, oregano, paprika or many more. Adding a dash of honey, brown sugar, or vinegar can also help balance the flavors. When adding spices, a little goes a long way, start with a small amount and add more as needed.
Storage and Freezing:
Ancho chile tomato sauce can be stored in the refrigerator for up to a week and in the freezer for up to three months in an airtight container. Thaw the sauce overnight in the refrigerator before using it or defrosting it in the microwave. It is essential to label the container with the date to keep track of its freshness.
Conclusion:
Ancho chile tomato sauce is a versatile recipe that can be used in a variety of dishes. Making the sauce requires a few cooking techniques and careful consideration of the ingredients used. By following the tips above, you can make a delicious and flavorful ancho chile tomato sauce that will elevate any dish you make.
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