The Best Red Enchilada Sauce - cooking recipe

Ingredients
    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
Preparation
    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.

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