The Best Red Enchilada Sauce

Ingredients

• Servings: 3
• 6 dried ancho chiles
• 1 (6 ounce) can tomato paste
• 1/4 cup corn oil
• 2 cloves garlic, minced
• 1 1/2 teaspoons salt
• 1 teaspoon dried oregano
• 1/4 teaspoon ground cumin
• 3 cups beef broth

Recipe

Preparation Time: 10 mins Cook Time: 15 mins Ready Time: 1 hr 25 mins


• preheat an oven to 400 degrees f (200 degrees c).
• arrange the ancho chiles on a baking sheet and toast in the preheated oven 3 to 4 minutes; remove the stems, pulp, and seeds from the toasted peppers. place peppers in a bowl and pour enough hot water into bowl to cover completely; allow to soak for 1 hour.
• combine the ancho chiles, tomato paste, corn oil, garlic, salt, oregano, cumin, and about 1 cup of the beef broth in a blender; blend until smooth. pour the mixture into a saucepan with the remaining beef broth and place over medium heat; simmer until heated through, about 10 minutes.