Red Chili Sauce

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 salt
1/2 teaspoon dried oregano leaves, crushed
1/4 teaspoon ground cumin
1/4 teaspoon ground coriander


  1. Place chilies in medium bowl; cover with boiling water. Let stand 1 hour.
  2. Place chilies along with soaking water in blender; process until smooth.
  3. 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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