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Ingredients
US|METRIC
1 SERVINGS
- 3 cups vegetable broth
- 2 oz. ancho chile peppers (dried, stemmed and seeded, about 5-6)
- 2 whole peppers (dried de arbol, stemmed and seeded)
- 1 whole cinnamon stick
- 2 Tbsp. vegetable oil
- 1/4 cup diced yellow onion
- 6 oz. tomato paste
- 2 cloves garlic (minced)
- 1 tsp. salt
- 1 tsp. dried oregano
- 1 tsp. smoked paprika
- 1 tsp. ground cumin
- water (as needed to thin sauce out, I used 1 cup)
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