• 3servings
  • 15minutes
  • 70calories

Rate this recipe:

Nutrition Info . . .

NutrientsProteins, Lipids
VitaminsB1, B3, B6, B9, B12, C, D
MineralsIodine, Fluorine

Ingredients Jump to Instructions ↓

  1. 6 dried ancho chiles

  2. 1 (6 ounce) can tomato paste

  3. 1/4 cup corn oil

  4. 2 cloves garlic, minced

  5. 1 1/2 teaspoons salt

  6. 1 teaspoon dried oregano

  7. 1/4 teaspoon ground cumin

  8. 3 cups beef broth

Instructions Jump to Ingredients ↑

  1. Preheat an oven to 400 degrees F (200 degrees C).

  2. 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.

  3. 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.


Send feedback