The Best Red Enchilada Sauce

This smoky and savory enchilada sauce is flavored with dried Ancho chiles, garlic, oregano, and cumin in a beef broth and tomato paste base. Pour it all over your next batch of enchiladas.

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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

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.

The Best Red Enchilada Sauce

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Instructions

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