The Best Red Enchilada Sauce

Ingredients

• 6  ancho chiles dried
• 3 cups beef broth 
• 0.3 cup corn oil 
• 2 cloves garlic minced
• 0.3 teaspoon ground cumin 
• 1 teaspoon oregano dried
• 1.5 teaspoons salt 
• 6 ounce tomato paste canned

Equipment

• bowl
• baking sheet
• sauce pan
• oven
• blender

Directions

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.
3. Place peppers in a bowl and pour enough hot water into bowl to cover completely; allow to soak for 1 hour.
4. 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.
5. Pour the mixture into a saucepan with the remaining beef broth and place over medium heat; simmer until heated through, about 10 minutes.