1 can tomato paste
1/4 cup corn oil
2 cloves garlic, minced
1 1/2 tsp. salt
1 tsp. dried oregano
1/4 tsp. cumin
3 cups beef or chicken broth
Remove the stems, pulp, and seeds from chili. Cover in hot water and let soak for an hour. Combine the ancho chilies, tomato paste, corn oil, garlic, salt, oregano, cumin, and about 1 cup of the broth in a blender; blend until smooth. Pour the mixture into a saucepan with the remaining broth and place over medium heat. Simmer until heated through, about 10 minutes. Layer enchiladas and bake at 350°.
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