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Ancho Chile and Red Pepper Cream Sauce |
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Print this Recipe
(Crema de Chile Ancho)
Category: Cooking Sauces
Makes about 1 cup
Modern Mexican chefs are experimenting with traditional ingredients to create new sauces. This sauce is very good with steak or vegetables such as cauliflower, broccoli, and green beans.
1 large ancho chile, rinsed, stemmed, seeded, and veins removed
__Roasting, Peeling and Seeding Fresh Chiles ..........Click the Edit tab and select this entry to follow preparation instructions.
3/4 cup chopped red bell peppers
1/4 teaspoon dried oregano (Mexican variety preferred), finely crumbled
1/4 teaspoon ground cumin
3/4 cup heavy cream
1/4 cup chicken broth, canned or homemade
1/2 teaspoon salt, or to taste
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1. Prepare chile. Then, cut the chile into small pieces. Put in a small saucepan with all of the remaining ingredients. Bring to a boil, then reduce heat to medium-low and cook, stirring frequently, until the red pepper is tender, 6 to 8 minutes. Transfer to a blender and purée.
2. Press purée through a fine-mesh strainer back into the saucepan. Cook 1 minute to heat through. (The sauce should have the consistency of heavy cream.) The sauce may be covered and refrigerated for up to 2 days. It does not freeze well.
From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Ancho Chile and Red Pepper Cream Sauce is from the Cook'n in Mexico collection. Click here to get this CD or download the recipes right now!
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