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The Best Red Enchilada Sauce
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Prep Time:
10 minutes
Cook Time:
15 minutes
Total Time:
85 minutes
Smokey beef enchilada sauce with Ancho chiles, garlic, oregano, and cumin. Perfect for topping enchiladas.
Ingredients:
  • 6 dried ancho chiles
  • 1 (6 ounce) can tomato paste
  • 0.25 cup corn oil
  • 2 cloves garlic, minced
  • 1.5 teaspoons salt
  • 1 teaspoon dried oregano
  • 0.25 teaspoon ground cumin
  • 3 cups beef broth
Instructions:
  • Preheat the oven to 400°F (200°C) for the perfect bake.
  • Place the ancho chiles on a baking sheet and toast in the preheated oven for 3 to 4 minutes. Discard the stems, pulp, and seeds from the toasted peppers. Transfer the peppers to a bowl and cover with hot water; let soak for 1 hour.
  • In a blender, blend ancho chiles, tomato paste, corn oil, garlic, salt, oregano, cumin, and 1 cup of beef broth until smooth. Transfer the mixture to a saucepan with the rest of the beef broth. Simmer over medium heat for about 10 minutes until heated through.

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