The Best Red Enchilada Sauce

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

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.

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

Categories

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