Ingredients
14
14 servings
- •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.
Nutritional Facts
Per 14 servings
- Calories: 70
- Carbohydrate: 6g
- Fat: 5g
- Fiber: 2g
- Protein: 2g
- Sugar: 2g
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