You can make this in advance for the Enchilada casserole and suddenly this recipe is very easy to make since the hardest part is the ranchero sauce.
2 dried Ancho chili peppers, stems removed and seeded
1 medium onion, chopped
5-6 cloves garlic, rough chopped
2 cups broth (vegetable, chicken, beef, etc.)
1 1/2 tbsp. dried oregano
2 tbsp. tomato paste
1/2 tsp. cumin
Oil (olive or coconut) or butter - enough to sauté onions
1. Prep Peppers: Bring four cups water with chili peppers to boil in a medium saucepan over high heat. Reduce heat and simmer about five minutes and then let sit about five more minutes. You will use about two cups of the liquid you've cooked them in and you can freeze the remainder for future uses (chilis, soups, etc.).
2. Cook Onion & Garlic: In the meantime, saute onion in another medium saucepan over medium heat in a little olive oil. When soft, about 5-10 minutes, add garlic and cook about 5 minutes more.
3. Combine & Blend: Add the following to a blender - the cooked chili peppers and two cups of the liquid you cooked them in, cooked onions and garlic, all seasonings, tomato paste, and the broth. Blend well and you're done!
Comments: I made two batches and divided them into three containers for three servings. Each batch made about 5 cups so it is about 3 1/3 cups per container and I thought I could get three servings out of this instead of two. The picture shows a little over four cups although the recipe makes five total.