How to Make The Best Red Enchilada Sauce - A Step-by-Step Guide

Enchiladas are a classic Mexican dish that has been enjoyed for centuries. It consists of rolled corn tortillas filled with various ingredients, such as meat, cheese, beans, and vegetables, and smothered in a savory sauce. The sauce is a crucial component of the dish, as it provides the enchiladas with flavor and moisture. One of the most popular types of enchilada sauce is red enchilada sauce, which is made from a blend of tomatoes, chili peppers, and spices.

While store-bought enchi...

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Ingredients

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

Information

  • Prep Time: 10 mins
  • Cook Time: 15 mins
  • Additional Time: 1 hr
  • Total Time: 1 hr 25 mins
  • Servings: 14
  • Yield: 3 1/2 cups

  • 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.
  • Nutrition

    70 cal.

    • Total Fat: 5g
    • Saturated Fat: 1g
    • Sodium: 517mg
    • Total Carbohydrate: 6g
    • Dietary Fiber: 2g
    • Total Sugars: 2g
    • Protein: 2g
    • Vitamin C: 3mg
    • Calcium: 15mg
    • Iron: 1mg
    • Potassium: 331mg