Enchilada Sauce
Enchilada sauce from scratch is surprisingly easy
Ingredients
- 6 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
- 1 to 2 T. beef base
Instructions
- Roast chilis in oven at 400 for 2 to 4 minutes watching closely.
- Remove stems and seeds and soak in the 3 cups of warm water several hours.
- Combine all ingredients in a food processor and process until smooth.