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.

• Preparation Time: 10 mins
• Cooking Time: 15 mins
• Total Time: 25 mins
• Calories: 70 Calories

Ingredients

• 1 ½ teaspoons salt
• ¼ cup corn oil
• 1 teaspoon dried oregano
• 2 cloves garlic, minced
• 1 (6 ounce) can tomato paste
• ¼ teaspoon ground cumin
• 3 cups beef broth
• 6 dried ancho chiles

Recipe Instructions

Step 1

Preheat an oven to 400 degrees F (200 degrees C).n

Step 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.n

Step 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.n