Ancho Chile Sauce

Ancho Chile Sauce

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Vicki Butts (lazyme)


This is a quick, easy, and delicious sauce. The ancho chilies add a smoky, deep flavor. Try this on enchiladas, grilled meats, burritos, eggs, and omelets.


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20 Min
5 Min
Stove Top


  • 8
    whole dried ancho chiles
  • 1/2 c
    onion, minced
  • 3 Tbsp
    garlic, minced
  • 2 c
    chicken stock
  • 2 Tbsp
    corn oil
  • 1/4 tsp
  • 1 tsp
  • 1 tsp
    ground cumin
  • 1/2 tsp
    ground oregano

How to Make Ancho Chile Sauce


  1. Heat a dry skillet, over a moderate flame. Add chiles and heat until softened. Remove from heat.
  2. Remove and discard stems, seeds, and pith. Place chiles into a bowl.
  3. Add boiling water to cover, soak for 1 hour, and drain well.
  4. Combine chiles, onions, garlic, seasonings, and stock in a food processor and process to a smooth puree.
  5. Heat oil in a saucepan, over medium. Add the puree and simmer for 3-5 minutes, stirring often.
  6. Season to taste with salt and pepper.
  7. Store in a covered container in the refrigerator for about 2 weeks.

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About Ancho Chile Sauce

Course/Dish: Other Sauces
Main Ingredient: Spice/Herb/Seasoning
Regional Style: Mexican
Other Tag: Quick & Easy

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