The Best Red Enchilada Sauce

The Best Red Enchilada Sauce

Recipe by Fox Woadhill Rogers from allrecipes.com

1 Hr. 25 Mins.

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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