Wednesday, October 31, 2012

Enchilada Sauce

We are lovers of Mexican food! I love to cook it and try new recipes  This sauce is our favorite.  I change the peppers around and see what comes together the best. You can tweak it however you like with different peppers.  Easy to make it spicier and less spicy.  Play around with  it!

6 dried ancho chiles
1 6 ounce can tomato paste
1/4 cup corn oil
2 cloves garlic, minced
1 1/2 tsp salt
1 tsp dried oregano
1/4 tsp cumin
3 cups beef broth

Preheat oven to 400 degrees

Arrange the chiles on a baking sheet and toast 3-4 so they don't burn.
Remove the stems and the pulp and all seeds.  Place the chiles in a bowl of hot water.  Let them sit for about 1 hour.  Combine the chiles, paste, oil, garlic and spices and only 1 cup of the broth in a food processor or blender until smooth.  Transfer to a large sauce pan and add the remaining 2 cups of broth and heat until warm through and use in your favorite recipes! Enjoy~

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