Ancho Base Recipe

Name: Ancho Base
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

by Global Cookbook

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Servings: 2

Ingredients

Cost per serving $2.43 view details

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

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

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Amount Per Serving	%DV
Serving Size 840g
Recipe makes 2 servings
Calories 216
Calories from Fat 31	14%
Total Fat 3.65g	5%
Saturated Fat 0.85g	3%
Trans Fat 0.0g
Cholesterol 0mg	0%
Sodium 2016mg	84%
Potassium 1596mg	46%
Total Carbs 39.57g	11%
Dietary Fiber 9.0g	30%
Sugars 15.42g	10%
Protein 11.64g	19%

Ancho Base Recipe

Ingredients