Ancho Chile Cheese Sauce Recipes

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ANCHO CHILI SAUCE - RECIPE



Ancho Chili Sauce - Recipe image

This easy-to-make red chili sauce recipe is a flavor POWERHOUSE and essential for Mexican or Tex-Mex cuisine, made with lightly toasted ancho peppers. Perfect for enchiladas, chilaquiles, tacos and so much more.

Provided by Mike Hultquist

Categories     Main Course

Time 50m

Number Of Ingredients 12

5 ancho chili peppers
1 tablespoon vegetable oil
½ cup chopped white onion
½ cup chopped red onion
4 garlic cloves (chopped)
1 Roma tomato (chopped)
2 tablespoons red wine vinegar
1 teaspoon ground cumin
1 tablespoon Mexican oregano
Salt and pepper to taste
1-2 tablespoons honey (optional)
Soaking water or stock for thinning

Steps:

  • Dry roast the ancho peppers on a hot pan about 1-2 minutes per side. The peppers will puff slightly and the skins will begin to turn red.
  • Set them into a large pot of boiling water and remove from heat. Let them soak covered in water for 30 minutes.
  • Remove the stems and coarsely chop the anchos. Reserve the soaking liquid.
  • Set the chopped anchos into a food processor.
  • Heat the oil in a pan to medium heat and add the onion. Cook about 5 minutes to soften.
  • Add the garlic and tomato and cook another minute or so, until you can smell the garlic. Add them to the food processor.
  • Add the vinegar, cumin, oregano and a bit of salt and pepper along with about 1 cup of the soaking liquid. Process until it smooths out.
  • The sauce will be thick at this point. You can add more soaking liquid to achieve your desired consistency.
  • Give it a taste. You can adjust with salt and pepper and this point, and if you feel it needs a touch of sweetness, add the honey and process a bit more.
  • Press the sauce through a coarse strainer into a bowl. I use a wooden spoon to push it through.
  • Store in the fridge in an airtight container.
  • As a tasty variation, add up to 15 ounces (1 can) of tomato sauce while cooking, or after you strain the ancho chili sauce to simmer. It makes for an outstanding final sauce. Or, swirl in anywhere from 1 tablespoon to a cup of the ancho chili sauce to tomato sauce to liven up any dish.

Nutrition Facts : Calories 43 kcal, Carbohydrate 8 g, Protein 1 g, Fat 1 g, Sodium 8 mg, Fiber 2 g, Sugar 4 g, ServingSize 1 serving

ANCHO CHILE SAUCE



Ancho Chile Sauce image

This deeply flavored sauce is part barbecue sauce, part red-wine reduction.

Categories     Sauce     Blender     Garlic     Onion     Tomato     Quick & Easy     Backyard BBQ     Vinegar     Hot Pepper     Red Wine     Summer     Simmer     Bon Appétit

Yield Makes about 1 1/2 cups

Number Of Ingredients 11

1 dried ancho chile, stemmed, seeded, coarsely torn*
2 tablespoons vegetable oil
1 cup chopped onion
1 tablespoon tomato paste
3 garlic cloves, minced
1/2 cup dry red wine
1/2 cup ketchup
1 tablespoon apple cider vinegar
1 tablespoon (packed) dark brown sugar
2 teaspoons Worcestershire sauce
1/4 teaspoon ground cumin

Steps:

  • Place chile in medium bowl. Pour enough boiling water over to cover; let soak until soft, about 30 minutes. Drain, reserving soaking liquid.
  • Heat oil in heavy medium saucepan over medium heat. Add onion and sauté until soft, stirring often, about 4 minutes. Add tomato paste; stir 2 minutes. Add garlic and stir 30 seconds. Add wine and softened chile; simmer 2 minutes. Add 3 tablespoons reserved chile soaking liquid, ketchup, and all remaining ingredients. Simmer 3 minutes, stirring often. Season with salt and pepper. Remove from heat and cool slightly.
  • Puree sauce in blender, adding more reserved soaking liquid by tablespoonfuls if too thick. DO AHEAD: Can be made 3 days ahead. Cover and chill.
  • * Available at many supermarkets and at specialty foods stores and Latin markets.

ANCHO CHILE SAUCE



Ancho Chile Sauce image

A most flavorful sauce that can be used on brisket, chicken or any bbq. Note: You can substitute 1 tablespoon Ancho Chile Powder for the dried chile and then add enough water to make it the consistency you want. Start with at least 1/2 cup water. From Bon Appetit.

Provided by gailanng

Categories     Mexican

Time 45m

Yield 1 1/2 cups

Number Of Ingredients 13

1 dried ancho chile, stemmed, seeded, coarsely torn (no ancho chile, see note in description)
2 tablespoons vegetable oil
1 cup chopped onion
1 tablespoon tomato paste
3 garlic cloves, minced
1/2 cup dry red wine
1/2 cup ketchup
1 tablespoon apple cider vinegar
1 tablespoon dark brown sugar, packed
2 teaspoons Worcestershire sauce
1/4 teaspoon ground cumin
salt
pepper

Steps:

  • Place chile in medium bowl. Pour enough boiling water over to cover; let soak until soft, about 30 minutes. Drain, reserving soaking liquid.
  • Heat oil in heavy medium saucepan over medium heat. Add onion and saute until soft, stirring often, about 4 minutes. Add tomato paste; stir 2 minutes. Add garlic and stir 30 seconds. Add wine and softened chile; simmer 2 minutes. Add 3 tablespoons reserved chile soaking liquid, ketchup and all remaining ingredients. Simmer 3 minutes, stirring often. Season with salt and pepper. Remove from heat and cool slightly.
  • Puree sauce in blender, adding more reserved soaking liquid by tablespoonfuls if too thick. May be made 3 days ahead; cover and chill.

Nutrition Facts : Calories 441, Fat 19.6, SaturatedFat 2.5, Sodium 1066.8, Carbohydrate 52.7, Fiber 5.1, Sugar 34.3, Protein 4.9

VERMICELLI WITH ANCHO CHILE SAUCE



Vermicelli with Ancho Chile Sauce image

Provided by Food Network

Categories     main-dish

Yield 4 servings

Number Of Ingredients 12

4 Ancho chiles, stems, seeds, and veins removed
3/4 to 2 cups chicken stock or water
2 whole cloves
4 garlic cloves, coarsely chopped
1 tablespoon cumin seeds
Coarse salt
3 tablespoons olive oil or butter
6 ounces vermicelli nests
1/3 cup finely grated Queso Anejo cheese
Green onion sliced on the bias, for garnish
Avocado slices
Quartered limes

Steps:

  • In a nonreactive medium saucepan, cover the chiles with water and simmer for 5 minutes. Remove from the heat and let soak until soft, 5 more minutes. Drain, setting aside 1/2 cup of the chile liquid. Pour 1/4 cup of the chicken stock into a blender, add the cloves, garlic and cumin seeds and blend until smooth. Season with salt. Add 1/2 cup more of the stock, the 1/2 cup chile liquid and the drained chiles, a few at a time, and blend until smooth. Add more stock if necessary.
  • Heat the oil in a large heavy saucepan. Add the pasta and fry turning until it has turned a deep golden color, about 3 minutes (keep nests intact). Strain off excess oil. Add the blended sauce to the pasta in the skillet and fry over moderate heat for about 3 minutes, scraping the bottom of the pan to prevent sticking. Cover and cook over low heat, adding the remaining stock a little at a time to prevent sticking, until the pasta is just cooked through, 5 to 8 minutes. Transfer to a serving dish and sprinkle with the cheese and green onion slices. Serve with the avocado slices and lime.

CHILES ANCHOS RELLENOS DE QUESO (CHEESE-FILLED ANCHO CHILES)



Chiles Anchos Rellenos de Queso (Cheese-Filled Ancho Chiles) image

Provided by Sergio Remolina

Categories     Cheese     Dairy     Sauté     Dinner     Lunch     Chile Pepper     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 6 servings

Number Of Ingredients 16

Caldillo con crema:
1 pound Roma tomatoes, diced
1 medium onion
2 cloves garlic
1 1/2 tablespoons unsalted butter
1 cup crema Mexicana or sour cream
Kosher salt to taste
Chiles rellenos:
3 tablespoons grated piloncillo (Mexican brown sugar)
1 sprig fresh thyme
1 sprig fresh oregano, preferably Mexican
1 bay leaf
6 fresh ancho chiles
Kosher salt
1 pound Asadero or Jack cheese, grated or cut into cubes
2 tablespoons unsalted butter

Steps:

  • Make the caldillo con crema:
  • In a blender or food processor, combine the tomatoes, onion, and garlic and blend until smooth. For a smooth sauce, push through a fine-mesh strainer if needed.
  • In a large skillet, over moderate heat, melt the butter. Add the tomato caldillo mixture and fry, stirring occasionally, until it changes color and reduces slightly.
  • Just before serving, gently warm the crema Mexicana in a saucepan, then whisk in the tomato caldillo mixture, bring to a simmer, and season to taste with salt.
  • Make the chile rellenos:
  • In a medium saucepan, bring 1 quart of water to a boil, along with the piloncillo, thyme, oregano, and bay leaf.
  • Heat a comal or cast-iron skillet over low heat and dry-roast the chiles until just tender. Transfer to the boiling water, then turn off the heat and let the chiles soak for 3 to 4 minutes. Remove the chiles from the water and using a small, sharp knife, make a lengthwise slit down one side of each. Carefully remove the seeds and, if possible, the skin. (The stem of the chile should remain attached, so if the skin is difficult to peel, leave it on.) Season the insides of the chiles with salt, then stuff with the cheese, dividing it equally.
  • In a large sauté pan, over moderately low heat, melt the butter. Add the chiles and cook, flipping gently, to melt the cheese.
  • Spoon the caldillo con crema onto a platter or individual plates, top with the chiles, and serve immediately.

ANCHO CHILE FETTUCCINI WITH CILANTRO-TOMATILLO CREAM SAUCE



Ancho Chile Fettuccini with Cilantro-Tomatillo Cream Sauce image

Rather than make fettuccine colored with spinach or tomatoes, I wanted to create something with color AND flare. Here is my idea. Try serving with grilled skewered chicken and mushrooms, marinated with lime, garlic, cumin, salt and pepper.

Provided by Bryce Fegley

Categories     World Cuisine Recipes     Latin American     Mexican

Time 1h

Yield 4

Number Of Ingredients 15

1 tablespoon olive oil
3 ancho chiles, stemmed and seeded
4 cloves unpeeled garlic
2 eggs
2 cups all-purpose flour
½ teaspoon salt
1 bunch chopped fresh cilantro
3 tomatillos, husked and chopped
½ jalapeno pepper, seeded and chopped
½ cup cream cheese, softened
½ cup sour cream
¼ cup chicken stock
1 tablespoon olive oil
½ teaspoon ground cumin
salt and pepper to taste

Steps:

  • Heat 1 tablespoon olive oil in a skillet over medium high heat. Roast ancho chiles and 4 cloves unpeeled garlic. Press the chiles flat against the pan with a spatula until they begin to pop and smoke, then flip. When done, rehydrate chiles in a bowl of warm water for 30 minutes. Turn garlic until all sides are browned, about 15 minutes. Allow to cool, then peel.
  • In a blender or food processor, combine chiles, 2 cloves roasted garlic, and eggs. Blend until smooth. Place the flour in a mound on a clean surface. Stir in 1/2 teaspoon salt with a fork, then make a well in the center. Pour in egg mixture. Working from the center outward, gradually incorporate the flour with a fork until dough is formed. Knead dough for 5 minutes, adding more flour if necessary. Prepare fettuccini according to your pasta machine's instructions. Lay the fettuccine flat on lightly floured surface for 15 minutes.
  • In a blender or food processor, combine 2 remaining cloves roasted garlic, cilantro, tomatillos, jalapeno, cream cheese, sour cream, chicken stock, 1 tablespoon olive oil, cumin, salt and pepper. Blend until smooth. Pour into a saucepan over low heat, and cook until heated through.
  • Bring a large pot of lightly salted water to a boil. Add pasta and cook for 2 to 3 minutes, or until pasta rises to the surface. Drain, and divide into serving portions; pour sauce over top.

Nutrition Facts : Calories 539.5 calories, Carbohydrate 59.7 g, Cholesterol 137.6 mg, Fat 27.5 g, Fiber 5.5 g, Protein 15.1 g, SaturatedFat 12.1 g, Sodium 484.1 mg, Sugar 1.7 g

ANCHO-CHILE SAUCE



Ancho-Chile Sauce image

A perfect filling sauce for roasted poblano peppers.

Provided by Martha Stewart

Categories     Gluten-Free Recipes

Yield Makes 1 cup

Number Of Ingredients 4

3 dried ancho peppers
1 3/4 cups homemade or low-sodium chicken stock, skimmed of fat
1/2 teaspoon salt
1/2 teaspoon ground cumin

Steps:

  • Toast peppers on hot skillet, turning to brown evenly. Transfer to a bowl; let cool. Slit peppers open; remove stems and seeds. Reserve peppers; discard stems and seeds.
  • Place stock and toasted peppers in a small saucepan. Add salt and cumin. Bring to a boil over high heat, reduce to a simmer, and cook 15 minutes until peppers are tender.
  • Process mixture in a blender until smooth. Reserve until needed. May be made 2 to 3 days ahead and refrigerated. Reheat to serve.

ANCHO CHILE TOMATO SAUCE



Ancho Chile Tomato Sauce image

If you are blessed with a surplus of tomatoes, this easy tomato sauce packs the essence of fresh tomato in a thick smoky flavored sauce. I shared this recipe from Better Homes and Gardens with a wonderful friend who had a never ending tomato crop.

Provided by CarolAT

Categories     Sauces

Time 30m

Yield 3 cups

Number Of Ingredients 7

2 1/4 lbs tomatoes (5 or 6)
2 tablespoons olive oil
1/2 cup onion, finely chopped
2 garlic cloves, minced
1 tablespoon dried ancho chile powder
1/4 cup fresh basil or 1/4 cup fresh cilantro, snipped
3/4 teaspoon salt

Steps:

  • Core tomatoes and cut in half - squeeze out and discard seeds. Cut tomatoes in chunks. One-third at a time, place tomato chunks in food processor bowl or blender container. Process with several on/off turns; tomatoes should remain chunky. Transfer to medium bowl. You should have about 3 1/4 cups tomatoes. Set aside.
  • In a medium saucepan, heat oil over medium heat. Add onion; cook and stir until tender but not brown (3 minutes). Stir in garlic and chile powder; cook and stir for 1 minute. Stir in tomatoes. Bring to boiling; reduce heat. Simmer gently; uncovered, about 15 minutes or until sauce is thickened. Stir in basil and salt; heat through. Makes 3 cups.
  • Hint: You can double the recipe and make several batches of sauce to store. Cover and refrigerate up to 1 week, or freeze up to 3 months. You can put the sauce in a jelly jar, add a label with storage directions and give as a gift from your kitchen. Your friends will thank you.

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Top Asked Questions

How do you make Ancho sauce?
Next, heat the oil in a pan to medium heat and cook down the onion, garlic, and tomato, then add them to the food processor along with the vinegar, cumin, oregano and a bit of salt and pepper along with about 1 cup of the soaking liquid. Process until it smooths out. The ancho sauce will be thick at this point.
What is ancho chili?
A common ingredient in Mexican and Southwestern U.S. cuisines, ancho chili is a type of dried chile pepper sold whole or in powdered form. Like scotch bonnet, this pepper is added to sauces, soups, and marinades such as adobo rojo de chiles, a sort of sauce used for chilis, enchiladas, tacos, soups, and salsas.
How do you make ancho chili in a blender?
Hydrate the Ancho chiles hot water. Add some of the hydrating liquid to a blender. Remove the seeds and stems from the chiles and add them to the blender. Add vegetable stock, sugar, spices, salt and pepper, and blend until the mixture is smooth. This recipe is super easy to make in a blender.
What is the best way to make chili sauce?
Heat oil in heavy medium saucepan over medium heat. Add onion and saute until soft, stirring often, about 4 minutes. Add tomato paste; stir 2 minutes. Add garlic and stir 30 seconds. Add wine and softened chile; simmer 2 minutes. Add 3 tablespoons reserved chile soaking liquid, ketchup and all remaining ingredients.

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