The Best Red Enchilada Sauce

This smoky and savory enchilada sauce is simply delicious! My family won’t eat out at Mexican restaurants anymore; they make me cook!

Step: 1

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

Step: 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.

Step: 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.

Per Serving: 70 calories; protein 2g; carbohydrates 6.3g; fat 4.7g; sodium 517.4mg.

Deciding stay in and cook your food instead of dining out is already a step in the right way if you’re more point on eating healthier. There’s no better way to know exactly what’s going into the food you’re eat than by making it yourself! Mastering the main dish is only half the battle , like that . And once you’ve perfected your chicken, steak, or fish, it’s time to turn your attention to the ever- focusing side dishes.

A side dish can easily make down of your health goals, as sugar , sodium, fat, and calories would all get than high quickly if you’re not careful . But with our good practise of cook on side dish recipes, you won’t ever run into that problem .