Directions:
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 206.2 Kcal (863 kJ) | ||
| Calories from fat | 168.65 Kcal | ||
| % Daily Value* | |||
| Total Fat | 18.74g | 29% | |
|---|---|---|---|
| Sodium | 1805.27mg | 75% | |
| Potassium | 265.65mg | 6% | |
| Total Carbs | 5.17g | 2% | |
| Sugars | 1.17g | 5% | |
| Dietary Fiber | 0.58g | 2% | |
| Protein | 5.38g | 11% | |
| Vitamin C | 2.7mg | 5% | |
| Iron | 0.6mg | 3% | |
| Calcium | 24.3mg | 2% | |
| Amount Per 100 g | |||
| Calories | 75.08 Kcal (314 kJ) | ||
| Calories from fat | 61.41 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.82g | 29% | |
|---|---|---|---|
| Sodium | 657.36mg | 75% | |
| Potassium | 96.73mg | 6% | |
| Total Carbs | 1.88g | 2% | |
| Sugars | 0.43g | 5% | |
| Dietary Fiber | 0.21g | 2% | |
| Protein | 1.96g | 11% | |
| Vitamin C | 1mg | 5% | |
| Iron | 0.2mg | 3% | |
| Calcium | 8.9mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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