I normally don't care for red enchilada sauce, and favor green instead. But this sauce is really great! I LOVED how this recipe wasn't tomato heavy! The beef broth works perfectly with all the chili flavors, and the seasoning is spot-on!
After reading some of the reviews I got scared of burning the peppers, so i toasted them @350 for 3 min. I noticed that they darkened up a little bit, but definitely didn't turn black. Might be hard to tell if you burned them because the ancho chilies are already super dark, almost black already.
I used 1 huge ancho, and 5 california chilies. Instead of covering the chilies with water, I used 2 cups of beef broth, and simmered them for 20-30 min. They really soaked up a lot of liquid, so I ended up still adding 2 more cups of broth. So total I used 4 cups broth, which happens to be an entire carton of beef broth. (perfect!) Once I got to blending everything, I also added one chipotle chili with a bit of adobo (from a can.) I didn't to that for heat, just to diversify the chili flavors.
I added a little bit (1/4 cup) of caramelized onions to the blender, not that the recipe needed it. I just happen to be obsessed with onions, and can't seem to eat a meal without them.
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I normally don't care for red enchilada sauce, and favor green instead. But this sauce is...