ANCHO CHILI PUREE
This recipe is to accompany chorizo fingers. The original recipe called for an undisclosed amount of shrimp heads & shells, if you happen to have them on hand use them when heating the oil. Think I'll make this after a shrimp & fish dinner so I'll have the shrimp heads/shells & fish carcasses to make fresh stock. No amount made so I am guessing at yield until I get to make it.
Provided by Busters friend
Categories Sauces
Time 35m
Yield 4 cups
Number Of Ingredients 12
Steps:
- Heat oil in a small saucepan over high heat. When it just starts to shimmer, add shallots, garlic and anchos. Lower heat and cook, stirring constantly, for about 4 minutes or until shallots, garlic, and anchos are lightly toasted.
- Add tomatoes, cilantro and serrano. Raise heat to medium and cook 2 minutes. Add stock. Lower heat and simmer gently for 15 minutes. Do not reduce. Pour into a blender and puree until smooth. Mix masa harina with enough cold water to make a paste. Then, with the motor running, add to the puree in the blender. Strain through a fine sieve and stir in lime juice, honey and salt.
- Keep warm until ready to use.
BUTTERNUT-SQUASH-AND-ANCHO-CHILI PUREE
Provided by Molly O'Neill
Categories dinner, side dish
Time 25m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Place the ancho chili in a small saucepan and cover with water. Bring to a boil. Reduce heat and simmer until chili is soft, about 10 minutes. Remove the chili from the liquid. When cool enough to handle, stem the chili, split it open and scrape out the seeds.
- Meanwhile, place the squash in a saucepan and cover with water. Bring to a boil over medium-high heat. Reduce heat and simmer until squash is tender, about 10 minutes. Drain well and place the squash in a food processor. Add the chili and the cumin and process until smooth, stopping to scrape down the sides of the bowl. Season with the salt and cayenne, if desired. Divide among 4 plates and serve immediately.
Nutrition Facts : @context http, Calories 69, UnsaturatedFat 0 grams, Carbohydrate 17 grams, Fat 1 gram, Fiber 3 grams, Protein 2 grams, SaturatedFat 0 grams, Sodium 301 milligrams, Sugar 3 grams
BASIC ANCHO CHILE PUREE
I was preparing recipe #227325 posted by chef #296027 and found this recipe/technique online for the ancho chile puree called for. Apparently, the Food Network's Bobby Flay uses this puree in several recipes. Prep time does not include the 1 hour required to soak the dried chiles. (Just a note: my mesh strainer was more on the small side...so I ended up spreading and pushing with the spatula and then having to sort of 'shave' the puree from the bottom of the strainer with a knife!! It worked....and I think I ended up with a finer puree, but it made the process more cumbersome. So DO use the larger meshed strainer if you have one. It should make the process much quicker and easier.)
Provided by FolkDiva
Categories Peppers
Time 15m
Yield 6-8 Tablespoons puree, 6-8 serving(s)
Number Of Ingredients 2
Steps:
- Soak the dried chiles in hot water for about 1 hour.
- Drain (but reserve a little of the soaking water), then pull the stem ends off and discard. The seeds can be discarded or blended with the chiles, depending on how spicy you want the purée to be. (I found it helpful to go ahead and chop/cut the chiles into smaller pieces prior to grinding/blending.).
- Blend the chiles in a food processor until smooth, adding a small amount of their soaking water if necessary (no more than 1/4 cup).
- Press the purée through a medium mesh strainer with a rubber spatula, leaving the leftover large pieces in the strainer. Discard large pieces.
- This will give you more chile puree than is needed for most recipes. Leftovers can be stored in the refrigerator for several weeks or the freezer for up to 3 months. Freeze the puree in ice cube trays for easy measuring and future use.
ANCHO CHILE SAUCE
This deeply flavored sauce is part barbecue sauce, part red-wine reduction.
Categories Sauce Blender Garlic Onion Tomato Quick & Easy Backyard BBQ Vinegar Hot Pepper Red Wine Summer Simmer Bon Appétit
Yield Makes about 1 1/2 cups
Number Of Ingredients 11
Steps:
- Place chile in medium bowl. Pour enough boiling water over to cover; let soak until soft, about 30 minutes. Drain, reserving soaking liquid.
- Heat oil in heavy medium saucepan over medium heat. Add onion and sauté until soft, stirring often, about 4 minutes. Add tomato paste; stir 2 minutes. Add garlic and stir 30 seconds. Add wine and softened chile; simmer 2 minutes. Add 3 tablespoons reserved chile soaking liquid, ketchup, and all remaining ingredients. Simmer 3 minutes, stirring often. Season with salt and pepper. Remove from heat and cool slightly.
- Puree sauce in blender, adding more reserved soaking liquid by tablespoonfuls if too thick. DO AHEAD: Can be made 3 days ahead. Cover and chill.
- * Available at many supermarkets and at specialty foods stores and Latin markets.
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