Ancho Chile And Red Pepper Cream Sauce Recipes

ANCHO-RED PEPPER SAUCE

Steps:

• Put the ancho pods in a bowl and cover with boiling water. Let sit for 30 minutes, then remove the stems and seeds and coarsely chop. Reserve the soaking liquid.
• Heat the oil in a medium saucepan over high heat. Add the onions and cook until soft. Add the garlic and cook for 1 minute. Add the tomatoes, peppers and ancho chiles and cook until the tomatoes soften and break down and the liquid thickens, 20 to 30 minutes.
• Let cool for about and carefully transfer the mixture to a food processor and process until smooth. Add the vinegar, honey, salt, pepper, to taste, and cilantro and pulse a few times just to combine. Transfer to a covered container and refrigerate until ready to use.

ANCHO CHILI SAUCE - RECIPE

Steps:

• Dry roast the ancho peppers on a hot pan about 1-2 minutes per side. The peppers will puff slightly and the skins will begin to turn red.
• Set them into a large pot of boiling water and remove from heat. Let them soak covered in water for 30 minutes.
• Remove the stems and coarsely chop the anchos. Reserve the soaking liquid.
• Set the chopped anchos into a food processor.
• Heat the oil in a pan to medium heat and add the onion. Cook about 5 minutes to soften.
• Add the garlic and tomato and cook another minute or so, until you can smell the garlic. Add them to the food processor.
• Add the vinegar, cumin, oregano and a bit of salt and pepper along with about 1 cup of the soaking liquid. Process until it smooths out.
• The sauce will be thick at this point. You can add more soaking liquid to achieve your desired consistency.
• Give it a taste. You can adjust with salt and pepper and this point, and if you feel it needs a touch of sweetness, add the honey and process a bit more.
• Press the sauce through a coarse strainer into a bowl. I use a wooden spoon to push it through.
• Store in the fridge in an airtight container.
• As a tasty variation, add up to 15 ounces (1 can) of tomato sauce while cooking, or after you strain the ancho chili sauce to simmer. It makes for an outstanding final sauce. Or, swirl in anywhere from 1 tablespoon to a cup of the ancho chili sauce to tomato sauce to liven up any dish.

SANTA FE PENNE PRIMAVERA W/CUMIN-ANCHO CHILE CREAM SAUCE

Steps:

• Have all of your ingredients prepped and ready to go before you start cooking.
• (Start boiling the water for your pasta and cook it according to package directions.) Meanwhile, add approximately 1 Tbsp of extra virgin olive oil and 2 Tbsp fresh chopped garlic to a large,heavy,deep nonstick skillet and set the heat to medium-high.
• Add the ground meat to the pan and cook, stirring often,to brown the meat, breaking up any lumps with your spoon so it crumbles.
• Once the meat has fully cooked (about 5 minutes or so), use a slotted spoon to remove it to a small bowl and set aside; drain any remaining fat/oil from the pan and wipe dry with a paper towel (watch out for your fingers).
• Using the same skillet, add approximately 1 teaspoon more oil to the pan, along with 1 teaspoon of garlic and all of the chopped red onions.
• Saute,over medium-high heat, about 2 minutes or until onion is translucent& lightly browned, stirring often.
• (Don't forget to check on your pasta).
• As soon as the onions have softened a bit and are lightly browned, add the peppers to the pan and continue to stir about 1-2 minutes more.
• Add the zucchini and the corn, stirring to coat well.
• Add the seasoned salt and about 8 grinds of black pepper, stirring well to coat the vegetables.
• Let the veggies cook about 5 minutes- stirring often- until they are still a bit crisp, but just beginning to soften& brown.
• (Check on your pasta again).
• Return the meat to the pan, and also add all of the remaining spices (cumin,Cajun seasoning, Ancho Chile powder,and a 2-4 splashes of hot sauce to taste), stirring to combine.
• Lower the heat just a bit to medium and slowly pour in the evaporated milk, stirring constantly to blend.
• Add the sour cream and the cheese and stir until everything has blended together.
• Raise the heat back to medium-high and let the sauce cook down just a bit- about 5 minutes or so, stirring- it will be quite thin, you may a dd a little more sour cream if you prefer it a bit thicker.
• Test the flavor for seasonings- adding a little more salt, hot sauce, cumin,etc if needed to suit your tastes.
• Toss drained, hot pasta with a little olive oil or butter to taste- just enough to keep it from sticking together (optional step).
• Divide pasta among 4 large dinner plates and ladle out the sauce into the center of each.
• Place a dollop of sour cream in the very center of each portion and sprinkle some freshly chopped cilantro leaves over all.
• Serve immediately.
• NOTE:*You may use prechopped, bottled fresh garlic if desired.

ANCHO CREAM SAUCE RECIPE - (4.1/5)

Steps:

• Bring the first nine sauce ingredients to a boil, then turn down heat. Add whipping cream. Season with salt and pepper. Recommended: Pour over chicken and sautéed vegetables and mix together. Serve with your favorite rice. For the chicken and vegetables: 2 tablespoons olive oil and butter 1 pound sliced baby portabellas 1 onion, slivered 2 cups poached or purchased rotisserie chicken

ANCHO CHILI 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.

CHICKEN ENCHILADAS WITH ANCHO CHILE CREAM SAUCE

Steps:

• Ancho Chile Cream Sauce:.
• Bring 2 cups water to boil in small sauce pan. Remove pan from heat, add Ancho chiles, soak 30 minutes. Reserve 6 Tbsp of liquid, drain rest of liquid.
• Cut stems off of chiles, cut open and scrape out seeds. Combine Ancho chiles, reserve liquid and garlic in blender and puree.
• Combine cream and chile puree in heavy skillet.
• Bring to a boil, reduce heat, simmer for 3 minutes. Whisk in lime juice, season with salt. Strain sauce (not really necessary).
• Enchilada Filling:.
• Mix 1 3/4 cup sour cream, canned chiles, green onion, cilantro and cumin in large bowl.
• Mix in shredded chicken, mushrooms, 1 cup of cheese, tomatoes, 3 Tbsp of Ancho Chile Cream Sauce, salt and pepper to taste.
• Assembly:.
• Bring remaining Ancho Chile Cream Sauce to a simmer, cook tortillas in sauce for 15 seconds, coating both sides. Place tortilla in baking dish, spoon 1/2 cup of filling down center of tortilla. Roll tortilla closed, arrange seam side down.
• Repeat. May need another small glass dish for all enchiladas.
• Cover with foil and bake 30 - 45 minutes. Uncover and sprinkle with 1 cup of cheese. Bake uncovered until cheese melts, approximately 5 minutes.
• Serve with sour cream, guacamole and pico de gallo.