Definitely an enchilada sauce worth the time. This doesn't require a whole lot of effort, but it does take time... that's OK though, just make it early in the day.
Has a nice, smoky flavor from the dried peppers (which are usually smoked as well).
As far as consistency, add the remaining 2 cups of beef broth a bit at a time after you put the pureed mixture into a sauce pan. I seemed happy with the thickness after using about 2 1/2 cups of beef broth overall.
I agree with reviewers who get upset with people rating a recipe after they have made their own changes to taste. That's not what this is at all! After saying that I did have to use peanut oil instead of corn oil, because I didn't have corn oil on hand and was too lazy to go shopping. Other than that, stuck to the posted recipe.
I was worried that the skins would present a problem, but they blended up smooth with the rest of the ingredients.
A nice and mild, smoky sauce that will leave you putting the canned junk back on the shelf forever.
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Definitely an enchilada sauce worth the time. This doesn't require a whole lot of effort, but...