The Best Red Enchilada Sauce recipe

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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

Nutrition Info

69.9 calories
carbohydrate: 6.3 g
cholesterol: : -
fat: 4.7 g
fiber: 2.1 g
protein: 2 g
saturatedFat: 0.6 g
servingSize: -
sodium: 517.4 mg
sugar: 1.5 g
transFat: : -
unsaturatedFat: : -

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.

Recipe Yield

3 1/2 cups

Recipe Note

This smoky and savory enchilada sauce is simply delicious! My family won't eat out at Mexican restaurants anymore;they make me cook!

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