Description
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
- ¼ cup corn oil
- 2 cloves garlic, minced
- 1 ½ teaspoons salt
- 1 teaspoon dried oregano
- ¼ teaspoon ground cumin
- 3 cups beef broth
Instructions
- 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.
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 1 hr 25 mins
Servings: 14