Salsa de Chile Ancho para Enchiladas
Ancho Chile Sauce for EnchiladasThis sauce is especially good with enchiladas, such as Stacked Beef Enchiladas. (I also use it with Tamales with Beef or Pork.) It can be mild to medium-hot, because the heat level of chiles is never certain. The sauce is also good served with grilled chicken or roasted pork. Wear protective kitchen gloves when handling the chiles.
Ingredients
Makes about 4½ cups
- 8 large ancho chiles
- 2 medium tomatoes peeled and coarsely chopped
- 2 medium garlic cloves chopped
- ½ teaspoon dried oregano Mexican variety preferred, crumbled
- ½ teaspoon ground cumin
- ½ teaspoon dried marjoram
- 1 cup beef broth or chicken broth canned or homemade (depending on the meat that’s used for the enchiladas)
- 1 tablespoon vegetable oil
- ½ teaspoon salt or to taste
- ¾ cup heavy cream
Instructions
- Wipe the chiles with a damp paper towel.
- Cut the chiles open and remove the stems and seeds.
- Heat a dry skillet over medium heat and toast the chiles, turning, until they are aromatic, about 10 seconds.
- Do not burn, or chiles will be bitter.
- Put the chiles in a bowl, add hot water to cover, and soak about 20 minutes.
- Drain, discarding the water.
- Put the chiles, tomatoes, onion, garlic, oregano, cumin, marjoram, and broth in a blender.
- Blend, in batches if necessary, to a smooth purée.
- The sauce should have the consistency of heavy cream.
- If too thick, add about 1 tablespoon water at a time, to reach the desired consistency.
- In a saucepan, heat the oil over medium heat.
- Add the chile purée.
- Reduce the heat to medium-low, cover, and simmer the sauce, stirring frequently to blend the flavors, about 15 minutes.
- Stir in the cream and heat through completely, 3 to 4 minutes.
Notes & Wine Advice
The sauce is ready to use, or store in a covered container, refrigerated up to 3 days or freeze up to 3 months.