Enchilada Sauce

This sauce can be used for enchiladas and tamales or as a dip for cheese quesadillas.

Serves: 12Hands-on: 20 minutesTotal: 50 minutesDifficulty: Easy

Serves: 12

Ingredients

  • 1 medium Anaheim chili
  • 2 dried ancho chilies
  • 1 Tbsp. butter
  • 2 Tbsp. vegetable oil
  • 1 medium onion, peeled and finely chopped
  • 3 cloves garlic, peeled and minced
  • 3 Tbsp. all-purpose flour
  • 1 tsp. salt
  • ¼ tsp. ground black pepper
  • 2 Tbsp. chili powder
  • 1 tsp. ground cumin
  • 1 can (6 oz.) tomato paste
  • 1 can (8 oz.) tomato sauce
  • 2 cups chicken broth

Directions

  • Roast Anaheim chili under a broiler or over a gas flame, turning frequently, until charred. Place in paper bag to steam for 10 minutes. Meanwhile, toast the dried ancho chilies under a broiler or in a dry saucepan for 4–5 minutes, watching carefully, until fragrant. Let cool. Peel the Anaheim chili, remove seeds, and chop. Grind the ancho chilies in a spice grinder or molcajete.
  • In large saucepan, melt butter with oil over medium heat and sauté onion and garlic until transparent. Stir in flour, salt, and pepper; cook and stir until flour just begins to turn light golden. Add chili powder, cumin, tomato paste, sauce, broth, chopped Anaheim chili, and ancho chili powder. Bring to a boil, then reduce heat, cover, and simmer for 40 minutes until slightly thickened.

Recipe Information

Serves: 12

Ingredients

  • 1 medium Anaheim chili
  • 2 dried ancho chilies
  • 1 Tbsp. butter
  • 2 Tbsp. vegetable oil
  • 1 medium onion, peeled and finely chopped
  • 3 cloves garlic, peeled and minced
  • 3 Tbsp. all-purpose flour
  • 1 tsp. salt
  • ¼ tsp. ground black pepper
  • 2 Tbsp. chili powder
  • 1 tsp. ground cumin
  • 1 can (6 oz.) tomato paste
  • 1 can (8 oz.) tomato sauce
  • 2 cups chicken broth

Directions

  • Roast Anaheim chili under a broiler or over a gas flame, turning frequently, until charred. Place in paper bag to steam for 10 minutes. Meanwhile, toast the dried ancho chilies under a broiler or in a dry saucepan for 4–5 minutes, watching carefully, until fragrant. Let cool. Peel the Anaheim chili, remove seeds, and chop. Grind the ancho chilies in a spice grinder or molcajete.
  • In large saucepan, melt butter with oil over medium heat and sauté onion and garlic until transparent. Stir in flour, salt, and pepper; cook and stir until flour just begins to turn light golden. Add chili powder, cumin, tomato paste, sauce, broth, chopped Anaheim chili, and ancho chili powder. Bring to a boil, then reduce heat, cover, and simmer for 40 minutes until slightly thickened.

Nutrition Information

Nutrition Information
Amount per serving
Calories70
Total Fat4g
Saturated Fat1g
Cholesterol5mg
Sodium580mg
Total Carbohydrate9g
Dietary Fiber2g
Sugars3g
Protein2g