Best 2 Ancho Chili Puree Recipes

**Ancho Chile Puree: A Versatile Ingredient for Mexican Cuisine**

Ancho chile puree is a staple ingredient in Mexican cuisine, adding a rich, smoky, and slightly sweet flavor to a variety of dishes. Made from dried ancho chiles, which are ripened poblano peppers, this puree is commonly used in sauces, stews, soups, marinades, and rubs. Its versatility makes it a popular choice for home cooks and professional chefs alike. With three different recipes to choose from, this article provides a comprehensive guide to creating ancho chile puree. Whether you prefer a simple puree made with just ancho chiles and water, a more complex version with additional spices and ingredients, or a quick and easy method using a blender, you'll find a recipe that suits your needs. So, get ready to explore the delicious possibilities of ancho chile puree and elevate your Mexican cooking to the next level.

Let's cook with our recipes!

BUTTERNUT-SQUASH-AND-ANCHO-CHILI PUREE

Butternut-Squash-and-Ancho-Chili Puree image

Provided by Molly O'Neill

Categories dinner, side dish

Time 25m

Yield 4 servings

Number Of Ingredients 5

Ingredients

1 dried ancho chili
1 medium-size butternut squash, peeled and cut into 1/2-inch cubes
1/4 teaspoon ground cumin
1 teaspoon salt, plus more to taste
Scant pinch cayenne (optional)

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

ANCHO CHILI PUREE

Ancho Chili Puree image

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

Ingredients

1 tablespoon olive oil
2 shallots, peeled and diced
1 garlic clove, peeled and sliced
4 ancho chilies, seeded and chopped
2 cups tomatoes, paste type, seeded & chopped
1/4 cup cilantro, fresh, chopped
1 serrano chili, seeded
2 cups fish stock
1 tablespoon masa harina
1 teaspoon lime juice, fresh
1/2 teaspoon honey
salt, to taste

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.

Tips:

Choose ripe, flavorful ancho chiles: Look for chiles that are deep red or brown in color, with no signs of mold or blemishes.
Remove the seeds and stems: This will help to reduce the heat of the puree.
Soak the chiles in hot water: This will help to soften them and make them easier to blend.
Use a high-powered blender or food processor: This will ensure that the puree is smooth and consistent.
Add other ingredients to taste: Such as garlic, onion, cumin, or oregano.
Use the puree in a variety of dishes: Such as soups, stews, sauces, and marinades.

Conclusion:

Ancho chili puree is a versatile and flavorful ingredient that can be used to add a smoky, slightly sweet heat to a variety of dishes. It is easy to make at home and can be stored in the refrigerator for up to 2 weeks. With its rich flavor and complex aroma, ancho chili puree is a great way to add a touch of Mexican flair to your next meal.