Best 2 Ancho Guajillo Chile Sauce Recipes

Ancho guajillo chile sauce, a traditional Mexican condiment, is a vibrant and flavorful sauce that adds a smoky, earthy, and subtly sweet heat to a variety of dishes. Made with a blend of dried ancho and guajillo chiles, this versatile sauce can be used as a marinade, a dipping sauce, or a cooking ingredient, adding a rich, complex flavor profile to stews, soups, enchiladas, tacos, and more. Whether you prefer a mild or spicy sauce, the versatile nature of ancho guajillo chile sauce allows you to adjust the heat level to suit your taste preferences.

Check out the recipes below so you can choose the best recipe for yourself!

ANCHO-GUAJILLO CHILE SAUCE

Ancho-Guajillo Chile Sauce image

This recipe is an accompaniment for Chicken, Potato, and Carrot Enchiladas

Categories Sauce Blender Garlic Pepper Low Carb Quick & Easy Hot Pepper Oregano Bon Appétit

Yield Makes about 5 cups

Number Of Ingredients 6

Ingredients

9 dried ancho chiles (scant 4 ounces), stemmed, seeded, torn into pieces
6 dried guajillo chiles (1 ounce), stemmed, seeded, torn into pieces
5 cups very hot water
4 garlic cloves, peeled
1/2 teaspoon dried Mexican oregano
2 teaspoons fine sea salt

Steps:

Heat heavy large skillet over medium-high heat 2 minutes. Add all chile pieces; cook just until chiles blister, pressing with metal spatula and turning occasionally, about 30 seconds. Transfer chiles to bowl; add 5 cups very hot water. Soak chiles until very tender, pushing occasionally to submerge, about 30 minutes.
Working in 3 batches, puree chiles with soaking liquid and all remaining ingredients in blender until smooth. Season sauce with more salt, if desired. (Can be made 1 day ahead. Cover and refrigerate.)

CHICKEN, POTATO, AND CARROT ENCHILADAS WITH ANCHO-GUAJILLO CHILE SAUCE

Chicken, Potato, and Carrot Enchiladas with Ancho-Guajillo Chile Sauce image

Categories Chicken Potato Sauté Super Bowl Cinco de Mayo Carrot Radish Spring Healthy Jalapeño Sour Cream Tortillas Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 16

Ingredients

6 cups water
6 chicken thighs with skin and bones
1 small white onion, quartered
6 garlic cloves, halved
3/4 teaspoon fine sea salt
3 carrots, peeled, diced
3 medium red-skinned potatoes
Ancho-Guajillo Chile Sauce
1 cup (about) corn oil
12 5- to 6-inch-diameter corn tortillas
1 cup crumbled queso fresco
1 cup sliced white onion
1/3 cup thinly sliced radishes
3 pickled jalapeño chiles, halved
6 tablespoons crema mexicana* or sour cream
12 romaine lettuce leaves

Steps:

Bring first 5 ingredients to boil in large pot. Reduce heat; simmer gently until chicken is cooked through, about 30 minutes. Cool chicken in broth 30 minutes, then transfer chicken to bowl and cool completely (reserve broth for another use).
Cook carrots in pot of boiling salted water until crisp-tender, about 6 minutes. Using slotted spoon, transfer carrots to another bowl. Add potatoes to same pot and boil until tender, about 35 minutes. Drain. Cool potatoes, then peel and cut into 3/4-inch cubes; add to bowl with carrots.
Preheat oven to 200°F. Bring Ancho-Guajillo Chile Sauce to simmer in large saucepan. Reduce heat to low and keep warm. Heat 3 tablespoons oil in large skillet over medium heat. Place 1/2 cup warm chile sauce in medium bowl. Dip chicken pieces into sauce to coat, allowing excess to drip back into bowl. Add chicken pieces to skillet and fry until heated through, about 5 minutes per side. Transfer chicken to rimmed baking sheet and keep warm in oven.
Pour 1/4 cup oil into same skillet; heat over medium-high heat. Add potatoes and carrots; sauté until heated through, about 6 minutes. Using slotted spoon, transfer potatoes and carrots to 13x9x2-inch baking dish. Season with salt. Keep warm in oven. Heat 1/2 cup oil in same skillet over medium heat. Quickly dip 1 tortilla into warm chile sauce to coat, then carefully slide tortilla into hot oil (mixture will splatter). Cook 10 seconds per side. Using tongs, transfer tortilla to baking sheet; fold tortilla in half. Keep warm in oven. Repeat.
Place 2 tortillas on each plate. Top with some of warm chile sauce, then potatoes and carrots. Sprinkle with cheese, sliced onion, radishes, and jalapeños; top with crema. Arrange 2 lettuce leaves alongside. Place chicken atop lettuce and serve.
*Cultured Mexican cream with a slightly nutty flavor and consistency of thin sour cream.

Tips:

Use a blender or food processor to make the sauce smooth and consistent.
If you don't have ancho or guajillo chiles, you can use other types of dried chiles, such as chipotle, pasilla, or New Mexico.
To make the sauce spicier, add more chiles or a pinch of cayenne pepper.
To make the sauce milder, remove the seeds from the chiles before cooking them.
This sauce can be used as a marinade, dipping sauce, or cooking sauce.
Store the sauce in an airtight container in the refrigerator for up to 2 weeks.

Conclusion:

Ancho-guajillo chile sauce is a versatile and flavorful sauce that can be used in a variety of dishes. With its smoky, earthy flavor, this sauce is sure to add a depth of flavor to your next meal. Whether you use it as a marinade, dipping sauce, or cooking sauce, this ancho-guajillo chile sauce is sure to be a hit. So next time you're looking for a way to add some extra flavor to your food, give this recipe a try. You won't be disappointed.