Ancho Base Recipe

10 ingredients
8 steps

Ingredients

  • 3 x Dry ancho chile peppers
  • 4 ounce Dry tomatoes
  • 3 Tbsp. Chopped garlic
  • 1/2 c. Minced onion
  • 4 x Beef-flavored bouillon cubes
  • 1 Tbsp. Dry oregano
  • 1 Tbsp. Brown sugar
  • 2 Tbsp. Worcestershire sauce
  • 1/4 c. Tomato paste
  • 1 1/2 c. Water

Directions

  1. 1
    Combine all ingredients in a saucepan.
  2. 2
    Bring to a boil over medium heat; reduce heat, and simmer, stirring occasionally, 10 min.
  3. 3
    Cold about 15 min.
  4. 4
    Position knife blade in food processor bowl; add in mix.
  5. 5
    Process till smooth, stopping often to scrape down sides.
  6. 6
    Chill up to 1 week or possibly freeze up to 3 months.
  7. 7
    NOTES : Good with grilled meat or possibly fish, or possibly with scrambled Large eggs and omeletes.
  8. 8
    Makes 3 1/2 c..

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