Red Enchilada Sauce

The Best Red Enchilada Sauce

Red Enchilada Sauce

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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