Enchilada Sauce, Best

By á-25764

Ingredients

• 6 dried ancho chiles
• 1 can tomato paste -- (6 ounce)
• 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

Details

Servings 14

Preparation

Step 1

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.