ANCHO CHILI CREAM SAUCE RECIPES

ANCHO CHILI CREAM RECIPE - FOOD.COM

Ancho Chili Cream Recipe - Food.com image

From the famous Reata restaurant in Fort Worth, TX, "Reata, Legendary Texas Cuisine" cookbook. The bitterness of ancho chili peppers varies, but you can easily adjust the taste with an additional teaspoon or two of honey. When you leave out the heavy cream, this mixture becomes the Ancho Chili Sauce that is used in the Chicken Chili Rellanos.

Total Time 50 minutes

Prep Time 10 minutes

Cook Time 40 minutes

Yield 4 cups

Number Of Ingredients 8

Ingredients

16 dried ancho chili peppers, seeded
6 -8 garlic cloves, minced
1/2 yellow onion, diced
1/3 cup honey
2 cups water
1 1/2 tablespoons ground cumin
1 roma tomato, diced
1 cup heavy cream

Steps:

Rinse the chili peppers under cold running water, making sure all the seeds are removed.
Place the peppers, garlic, onions, cumin and honey in a large stockpot. Add the water and cook over medium-high heat for 30 minutes.
Remove the pot from the heat and add the diced tomato. Let the mixture cool thoroughly.
When thoroughly cooled, place in a food processor or blender and puree until smooth.
Strain the liquid through a fine mesh strainer to remove any remaining pulp or seeds. Place the strained liquid in a saucepan, add the heavy cream and bring to a rolling boil. Reduce the heat to low and simmer 10 minutes. Remove the pan from the heat and let the mixture cool thoroughly. Allowing it to thicken will make assembling the enchilada easier.

Nutrition Facts : Calories 386.8, FatContent 23.4, SaturatedFatContent 13.8, CholesterolContent 81.5, SodiumContent 48, CarbohydrateContent 45.2, FiberContent 3.5, SugarContent 33.9, ProteinContent 5.6

ANCHO CHILI SAUCE RECIPE | BON APPéTIT

Ancho Chili Sauce Recipe | Bon Appétit image

Ancho Chili Sauce Recipe

Provided by Barbara Pool Fenzl

Yield Makes About 1 1/2 cups Servings

Number Of Ingredients 8

Ingredients

2 cups very hot water
3 dried ancho chilies,*stemmed, seeded, torn into pieces

3 large fresh poblano chilies (about 10 ounces)

1/2 cup whipping cream
1 tablespoon honey
2 teaspoons red wine vinegar

Steps:

Combine 2 cups hot water and ancho chilies in medium bowl. Let stand until chilies soften, about 30 minutes. Drain, reserving soaking liquid.
Meanwhile, char poblano chilies directly over gas flame or in broiler until blackened on all sides. Enclose in paper bag; let stand 10 minutes. Peel, seed, and coarsely chop chilies.
Place drained ancho chilies, 1/2 cup reserved soaking liquid, chopped poblano chilies, cream, honey, and vinegar in blender. Puree until smooth, adding more soaking liquid by tablespoonfuls if sauce is too thick. Season to taste with salt and pepper. DO AHEAD: Can be made 1 day ahead. Cover and chill. Rewarm before serving. Place sauce in small bowl.
* Available at Latin American markets and some supermarkets.

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