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.
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John Duarte
[email protected]I love this puree! It's so versatile and easy to use. I've added it to soups, stews, and even salad dressings.
The Vanity Clan
[email protected]This is a great recipe. I've used it to make enchilada sauce, chili, and tacos, and it's always delicious.
Muhammad Sanan
[email protected]I can't wait to try this puree in my next batch of enchiladas. I know it's going to be delicious!
Shy Lock
[email protected]This puree is the perfect addition to my favorite Mexican dishes. It adds a smoky, spicy flavor that really takes them to the next level.
peter mutuku
[email protected]I've been looking for a good ancho chili puree recipe for a while, and this one is definitely it! It's simple to make and it tastes amazing.
Dj Slimbee
[email protected]I wasn't sure how this puree would turn out, but I was pleasantly surprised. It has a great flavor and it's so easy to make.
Wendy Belfield
[email protected]This puree is a staple in my kitchen. I use it in everything from tacos to soups to stews.
Oboy Solo
[email protected]I love the smoky flavor of this puree. It's perfect for adding a touch of heat to my favorite recipes.
Martin Maseko
[email protected]This is a great recipe for a versatile puree. I've used it in both sweet and savory dishes, and it always adds a delicious flavor.
Johnez Johnez
[email protected]A little goes a long way with this puree. I only needed a small amount to add a noticeable flavor to my chili.
Samura Greece
[email protected]I followed the recipe exactly and it turned out perfectly. The puree had a rich, complex flavor that was perfect for enchilada sauce.
Aaron Hills
[email protected]So easy to make and so delicious! I love using this puree to add a pop of flavor to my tacos, enchiladas, and burritos.
Qamar Official
[email protected]This ancho chili puree was a total game-changer! It added a smoky, slightly sweet heat to my dishes that was out of this world. I can't wait to try it in different recipes.