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The Best Red Enchilada Sauce

Christine Rogers
  • 85 minutes
  • Serves 14

INGREDIENTS

6

Ancho chiles, dried

2 cloves

Garlic

1 tsp

Oregano, dried

3 cups

Beef broth

1 6 ounce can

Tomato paste

1 1/2 tsp

Salt

1/4 cup

Corn oil

1/4 tsp

Cumin, ground