The Best Red Enchilada Sauce

This smoky and savory red enchilada sauce recipe uses dried Ancho chiles, garlic, oregano, and cumin in a beef broth and tomato paste base. It's the best.

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

Ingredients

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

Recipe Instructions

Step 1

Preheat the oven to 400 degrees F (200 degrees C).

Step 2

Arrange ancho chiles on a baking sheet. Bake in the preheated oven until toasted 3 to 4 minutes.

Step 3

Remove and discard stems and seeds from toasted peppers. Place peppers in a bowl; add enough hot water to bowl until peppers completely covered. Soak for 1 hour.

Step 4

Combine ancho chiles, about 1 cup broth, tomato paste, oil, garlic, salt, oregano, and cumin in a blender; blend until smooth. Combine ancho chile mixture and remaining 2 cups beef broth in a saucepan over medium heat; simmer until heated through, about 10 minutes.