Homemade Enchilada Sauce

Fresh tomatoes from the garden and dried ancho peppers give this homemade enchilada sauce fresh, authentic flavor.

Prep Time 15

Cook Time 30

Total Time 45

Servings cups

5 lbs. tomatoes weighed before chopping/coring
6 dried ancho chiles remove stems and seeds, reserving the seeds, then cut anchos into ½ inch pieces
6 large cloves of garlic
1 medium white onion chopped
3/4 cup chicken broth
1 Tbsp. Chipotle chile powder
2 ½ tsp. ground coriander
2 ½ tsp. ground cumin
1 tsp. cinnamon or 1 whole cinnamon stick
½ tsp. salt
2 Tbsp. apple cider vinegar or lime juice

Preheat a 4 quart or larger Dutch oven over medium heat.
Dry roast the ancho chilis, their seeds, and the cinnamon stick until they are fragrant, about 1 minute, stirring frequently. If using cinnamon powder, do not dry roast, add it with the other spices instead. Using tongs remove, cinnamon stick and discard.
Add onion and salt, stir until onions are slightly soft, about 3-4 minutes.
Add all remaining powdered spices (cumin, coriander, chipotle powder, and cinnamon powder if using) and stir until fragrant, about 1 minute.
Add garlic and stir frequently until fragrant, about 1 minute.
Stir in chicken broth and simmer until anchos are softened and most of the liquid has evaporated, about 10 minutes.
Stir in tomatoes and bring to a light simmer, stirring frequently, about 10-15 minutes.
Turn off the heat and allow the sauce to cool until you are comfortable working with it. Working in batches, transfer sauce to a blender and blend until smooth.
Strain the sauce through a fine mesh strainer into a large clean bow. Use a spoon or ladle to firmly press down the solids into the strainer and gather all of the sauce.
Return the enchilada sauce to its original pot and simmer again for about 3 minutes, then turn off the heat. Mix in apple cider vinegar or lime juice off-heat, stirring to combine.
Pour over enchiladas before baking, or store for later use.