The Best Red Enchilada Sauce

Name: The Best Red Enchilada Sauce
Prep time: 10 min
Cook time: 15 min
Yield: 14
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

⏱️ Ready in 25 min 🥄 Prep 10 min 🔥 Cook 15 min 👥 14 servings 👁️ 14 views

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

★ ★ ★ ★ ★ — (0 ratings)

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🔗 Recipe adapted from AllRecipes

#Enchilada #Under 1 Hour #Under 30 Minutes #Lunch

📊 At a Glance

Prep 10 min

Cook 15 min

Serves 14

Difficulty Medium

🛒 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

Nutrition Facts

Servings per recipe 14

Serving size 1 serving

Amount per serving

Calories 70

% Daily Value*

Total Fat 4.7g 6%

Saturated Fat 0g 0%

Trans Fat 0g

Cholesterol 0mg 0%

Sodium 517mg 22%

Total Carbohydrate 6.3g 2%

Dietary Fiber 2.1g 8%

Total Sugars 1.5g

Protein 2g 4%

Vitamin D 0mcg 0%

Calcium 0mg 0%

Iron 0mg 0%

Potassium 0mg 0%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

👨‍🍳 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.