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Categories:Viewed: 3 - Published at: 5 years ago
Ingredients
- 6 dried ancho chiles
- 1 (6 ounce) can tomato paste
- 1/4 cup corn oil
- 2 cloves garlic, minced
- 1 1/2 teaspoons salt
- 1 teaspoon dried oregano
- 1/4 teaspoon ground cumin
- 3 cups beef broth
Method
- 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.
