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.
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Zaiwar Khan
k_z@hotmail.comI have made this ancho chile puree several times now and it is always a hit! It is so easy to make and adds a delicious smoky flavor to any dish. I have used it to make enchiladas, tacos, and burritos. It is also great as a marinade for chicken or po
Lola Munoz
m.l@hotmail.comWill make this again!
Jovan Jubert
j-jovan2@gmail.comExcellent flavor!
Ajmat Ali
aali@hotmail.comTastes just like my favorite Mexican restaurant!
Aditto Anjon
a-a76@aol.comI was looking for a simple and flavorful ancho chile puree recipe and this one did not disappoint! The puree was easy to make and had a wonderful smoky flavor. I used it to make chicken tacos and they were delicious! I will definitely be making this
LilNaj Dooley
lilnajd98@gmail.com5 stars!
phumudzo muldaluthe
phumudzo.muldaluthe@yahoo.comPerfect for enchiladas!
shakir zeb
zeb.shakir27@hotmail.frEasy and tasty!
Ani Sturua
a@hotmail.co.ukI made this ancho chile puree last night and it was amazing! I used it to make a pork roast and it added a delicious smoky flavor to the meat. The puree was also very easy to make and only took a few minutes. I will definitely be making this again.
Thomas Armstrong
at91@gmail.comDelicious!
Huzaifah Zash
huzaifah-zash9@gmail.comYum! Will definitely make it again!
Marie-Jeanne Bruno
m_b@aol.comI followed the recipe exactly and the ancho chile puree turned out perfectly. It was easy to make and had a wonderful flavor. I used it to make enchiladas and they were a hit! I will definitely be making this puree again.
Ibrahim Muhammad
ibrahim42@hotmail.comGreat smoky flavor!
leonel levering
levering_l67@yahoo.comThis ancho chile puree was the perfect addition to my enchiladas. It added a delicious smoky flavor that took the dish to the next level. I will definitely be making this again.
Ebube Godwin
g.ebube92@hotmail.comSo easy to make and so flavorful!
Almy O'Neal IV
oalmy29@yahoo.comAmazing! My family loved it!