Best 2 Ancho Chile Fettuccini With Cilantro Tomatillo Cream Sauce Recipes

**Indulge in a Culinary Journey with Ancho Chile Fettuccini and Cilantro-Tomatillo Cream Sauce: A Symphony of Flavors**

Embark on a tantalizing culinary adventure with ancho chile fettuccini, a delectable pasta dish that combines the richness of ancho chiles, the vibrant freshness of cilantro-tomatillo cream sauce, and the delightful toothsomeness of fettuccini noodles. This symphony of flavors is sure to captivate your taste buds and leave you craving for more. Our comprehensive guide provides step-by-step instructions for creating this mouthwatering dish, along with variations and additional recipes to elevate your culinary experience. Join us as we delve into the world of ancho chile fettuccini and explore the diverse flavors it has to offer.

Check out the recipes below so you can choose the best recipe for yourself!

ANCHO CHILE SAUCE

Ancho Chile Sauce image

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

Ingredients

1 dried ancho chile, stemmed, seeded, coarsely torn*
2 tablespoons vegetable oil
1 cup chopped onion
1 tablespoon tomato paste
3 garlic cloves, minced
1/2 cup dry red wine
1/2 cup ketchup
1 tablespoon apple cider vinegar
1 tablespoon (packed) dark brown sugar
2 teaspoons Worcestershire sauce
1/4 teaspoon ground cumin

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.

ANCHO CHILI CREAM

Ancho Chili Cream 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.

Provided by TxGriffLover

Categories Sauces

Time 50m

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, Fat 23.4, SaturatedFat 13.8, Cholesterol 81.5, Sodium 48, Carbohydrate 45.2, Fiber 3.5, Sugar 33.9, Protein 5.6

Tips:

Select the Right Ancho Chiles: Choose ancho chiles that are deep red and pliable, with no signs of mold or blemishes. If using dried chiles, rehydrate them by soaking them in hot water for 30 minutes before using.
Roast the Chiles: Roasting ancho chiles enhances their flavor and smokiness. Roast them in a preheated oven at 400°F (200°C) for 15-20 minutes, or until they are softened and fragrant.
Make the Ancho Chile Paste: To create the flavorful paste that forms the base of the sauce, blend the roasted ancho chiles with garlic, onion, cumin, oregano, and chicken broth until smooth.
Use Fresh Herbs: Fresh cilantro and tomatillos bring vibrant flavors to the sauce. Finely chop the cilantro and dice the tomatillos for the best results.
Simmer the Sauce: Simmering the sauce allows the flavors to meld and deepen. Bring it to a boil, then reduce heat and simmer for at least 15 minutes, stirring occasionally.
Cook the Fettuccini: While the sauce is simmering, cook the fettuccini according to the package instructions. Drain the pasta and reserve 1/2 cup of the cooking liquid.
Combine the Sauce and Pasta: Toss the cooked fettuccini with the ancho chile sauce until evenly coated. Add some of the reserved cooking liquid if needed to achieve the desired consistency.
Garnish and Serve: Garnish the fettuccini with freshly chopped cilantro and crumbled queso fresco or cotija cheese. Serve immediately and enjoy the delicious fusion of flavors.

Conclusion:

This Ancho Chile Fettuccini with Cilantro-Tomatillo Cream Sauce is a delightful culinary journey that combines the richness of ancho chiles with the vibrant freshness of tomatillos and cilantro. By following the tips and steps outlined in this recipe, you can create a flavorful and satisfying dish that will tantalize your taste buds. Whether you're a seasoned home cook or just starting your culinary adventures, this recipe is sure to become a favorite in your kitchen. So, gather your ingredients, put on your apron, and let's embark on this delicious adventure together!