Enchilada Sauce with Chile Ancho and Chile Guajillo

Enchilada Sauce with Chile Ancho and Chile Guajillo

1 review, 4 star(s). 100% would make again

Ready in 50 minutes

This sauce is made the traditional Mexican way with rustic wonderful flavors!


Chile Guajillos
3 Chile Anchos
3 cloves garlic; finely chopped
0.5 medium White onion; finely chopped
0.5 teaspoon Sugar
2 tablespoons cooking oil
2 tablespoons Flour
1 cup water or chicken broth

Original recipe makes 6



Remove stems and seeds from both types of dried chiles. Set heat to medium and briefly roast on a comal or dry frying pan. Place chiles in a small pot and just barely cover with water. Heat water and simmer chiles for 5 minutes. Turn off heat and cover pot. Allow chiles to soak for 15 minutes. Remove chiles from pot and place in a blender with the garlic, onion, and water. Blend to a puree.

Place mixture in a pot and heat. Simmer for 10 minutes to blend flavor. Add 1/2 teaspoon sugar and salt to taste. Strain mixture and return to pot.

Place cooking oil in a pan and heat. Add flour and stir until incorporated in to hot oil. cook roux until mixture takes on a light brown color. Remove from heat and cool slightly. Add roux to chile sauce stirring until incorporated. Use as a very authentic sauce for enchiladas.

Alert editor   

this sauce brought my enchiladas up a notch,thanks

Calories Per Serving: 69 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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Carefully toast the dried chiles as they can burn. Toast for 10 seconds on each side on the hot surface. 1/2 teaspoon cumin provides a slightly more rustic flavor to this sauce. Cooking the blended sauce really helps to mellow the dried chiles and blend flavors. [I posted this recipe.]
cocineroso 7y ago

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