The Best Red Enchilada Sauce |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 3 |
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This smoky and savory enchilada sauce is simply delicious! My family won't eat out at Mexican restaurants anymore; they make me cook! 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 |
Directions:
1. Preheat an oven to 400 degrees F (200 degrees C).
2. 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.
3. 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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