I had never made enchilada sauce from scratch and wanted to try it. The recipe I started with came from Allrecipes (the technique is pretty similar to all of them). I found the recipe to work well with the exception that the spices were way off in my opinion. I upped the cumin considerably and used beef base rather than cans of beef broth. It turned out quite well.
Toast dried Ancho chilis in 400 degree oven for between 2 and 4 minutes. Keep a very close eye on them because they can scorch and become bitter very quickly.
Cut in half and slice tops off. Throw out seeds. Soak in warm water for several hours.
Combine the Ancho chiles, 6 oz can tomato paste, ¼ C. canola oil, 2 cloves of garlic, 1 ½ t. salt, 1 t. ground oregano, 2 t. cumin, 3 C. of water, and 1 or 2 T. beef base in food processor and process until smooth.
Bring just to boil on medium, turn down to medium low, and simmer for 5 minutes.
Store in jar in refrigerator.
- 6 dried ancho chiles
- 1 (6 ounce) can tomato paste
- 1/4 cup canola oil
- 2 cloves garlic
- 1 1/2 teaspoons salt
- 1 teaspoon dried oregano
- 2 teaspoons ground cumin
- Toast Ancho chilis at 400 for 2 to 4 minutes. Cut tops off and slice in half, and discard seeds. Soak in warm water for 2 hours. Add chilis and remaining ingredients and process in food processor until smooth. Cook over medium-high heat just until boiling, turn down heat and cook for 5 minutes on medium-low.