Enchilada Sauce | Peri's Place For Recipes

Enchilada Sauce


  • 4 dried pasilla or ancho chile peppers, seeds and stems removed
  • 2 Tbsp. + 1 tsp. canola oil, divided
  • 1/4 cup diced onion
  • 4 cloves garlic, chopped
  • 1 tsp. cumin
  • 1/2 tsp. oregano
  • 1/8 tsp. ground allspice
  • 3 cups chicken broth
  • 1 chipotle in adobo, minced
  • 2 Tbsp. flour


  1. Heat a heavy non-reactive skillet over high heat and add the pasilla peppers. Toast for about 5-10 seconds or until chiles begin to puff; flip and toast for another 5 seconds. Add enough water to the skillet to cover the chiles. Bring to a boil, and then turn off the heat. Allow the chiles to soak for about 30 minutes. Reserve the water and put the chiles into a blender.
  2. Heat 1 tsp. oil in the skillet and add the onion. Cook until translucent and stir in the garlic, cooking until fragrant, about a minute. Add to the blender, along with the cumin, oregano, allspice, chicken broth, and chipotle in adobo. Blend until smooth.
  3. Heat the remaining 2 Tbsp. oil in the skillet. Stir in the flour, and cook for about a minute, whisking constantly. Add the blended sauce and simmer for about 15 minutes, until slightly thickened. Season to taste with salt and pepper.

Good to Know

Modified from here