This recipe is part of the recipe for Layered Beef Enchiladas
Makes about 2-1/2 cups
|3||ounces dried ancho chilies (about 5), toasted, seeded, deveined, rinsed|
|2-1/2||cups boiling water|
|2||tablespoons vegetable oil|
|2||tablespoons tomato paste|
|1||clove garlic, minced|
|1/2||teaspoon dried oregano leaves, crushed|
|1/4||teaspoon ground cumin|
|1/4||teaspoon ground coriander|
- Place chilies in medium bowl; cover with boiling water. Let stand 1 hour.
- Place chilies along with soaking water in blender; process until smooth.
- Pour into 2-quart saucepan; whisk in remaining ingredients. Bring to a boil over medium-high heat. Reduce heat to very low. Cover and simmer 10 minutes, stirring occasionally.
Sauce can be refrigerated, covered, up to 3 days or frozen up to 1 month.
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