Enchilada Sauce with Chile Ancho and Chile Guajillo

Enchilada Sauce with Chile Ancho and Chile Guajillo

Ready in 50 minutes
1 review(s) averaging 4. 100% would make again

Top-ranked recipe named "Enchilada Sauce with Chile Ancho and Chile Guajillo"

Share it:

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


Are you making this? 
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.


Added on Award Medal

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!

Date My private notes
Add your own private notes with BigOven Pro!

Recipe Links

Link in another recipe. What would you serve with this?

Reviews for Enchilada Sauce with Chile Ancho and Chile Guajillo

I'd rate it:

sign in to add your comment

Learn more


Get the free BigOven app on your phone.
Quickly find any recipe anywhere!


Recipe ideas by email


Add your review!

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 6 years ago

Add unlimited recipes. Organize in custom folders. Find recipes for your diet. Try BigOven Pro Free