Ancho Chile Paste Recipes

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.

ANCHO BEEF CHILI

Steps:

• Place a medium saucepot over medium-high heat with the beef stock and ancho chilies
• Bring the liquid to a bubble then reduce heat to medium and simmer for 15 minutes until chilies have softened
• Transfer mixture to a blender or food processor and -- very carefully, this mixture is very hot! -- puree it until smooth
• Reserve
• While the chilies are simmering, place a large, heavy-bottomed pot over medium-high heat with 2 turns of the pan of EVOO, about 2 tablespoons
• Add the sirloin and cook until golden brown, 6-7 minutes
• Add the onion, garlic, raisins and spices to the pan, season with salt and pepper, and cook until the veggies are tender, 5-6 minutes
• Add the tomato paste to the pan and cook until deep golden brown and aromatic, about 1 minute
• Add the blended stock-chile mixture to the pot and bring the liquids up to a bubble
• While that's working, in a food processor combine the cilantro, avocado, sour cream, lime zest and juice and a splash of water (a couple of tablespoons)
• Season the mixture with salt and pepper, and puree until smooth
• Preheat a broiler or turn a gas burner on high heat and roast the poblano pepper until it is soft and its skin is charred
• Place the roasted pepper in a bowl, cover tightly with plastic wrap, let cool and chop
• Place a large skillet over medium heat
• Add 1 tortilla to the pan and cook about 1 minute per side, until it starts to blister
• Scatter 1/2 cup pepper jack cheese on top and cook until cheese is melted
• Top with the chopped poblano pepper and a second tortilla
• Flip quesadilla and cook for another minute, slice into quarters
• Add the avocado mixture to the pot of chili, stirring to incorporate
• Serve the chili garnished with toasted pumpkin seeds and a little cheese with the quesadilla alongside

ANCHO CHILE SAUCE RECIPE

Steps:

• Hydrate dried peppers. Place the dried chiles in a medium-sized sauce pot and add just enough water to cover them. Bring the water to a boil, and then cover the pot and and turn off the heat. Let the chiles hydrate in the hot water until they're soft, at least 20 minutes.
• Prep peppers. Remove the chiles from the pot. Use your hands or a paring knife to gently remove the stems and seeds. Add the hydrated chiles to the blender. (If you're very sensitive to the heat, I suggest wearing cooking gloves.) Remove 1 cup of the hydrating liquid from the pot and pour it in the blender. (Do not throw out remaining liquid as you can use it as a stock in other recipes.)
• Add remaining ingredients to blender and blend. Add the stock, sugar, garlic, spices, salt and pepper to the blender. Purée in the blender until the mixture is as smooth as possible. Season to taste with salt and sugar if necessary. (Here's how.)
• Use or store. Stir in the oil and it's ready to use. Or, pour the sauce into a storage container with a tight sealing lid, and place in the refrigerator, where it should keep for at least 3 weeks.

ANCHO CHILE PASTE

Steps:

• Place garlic in a small skillet over medium-high heat. Toast garlic cloves by turning them as they begin to brown. When light brown in color, remove from heat. Peel.
• In the same skillet, heat chiles over medium heat until they begin to expand and the flesh becomes soft. The chiles should smell rich, but should not be charred. Remove from the heat. Cool.
• Wearing rubber gloves, slit chiles open and remove seeds and any veins. Place chiles in a small bowl, pour boiling water over them to cover, and let soften for 15 minutes. Drain well.
• In a food processor fitted with a steel blade, puree chiles and garlic. Add olive oil and salt to taste; process until well combined. Store in an airtight container in the refrigerator up to 1 month.

ANCHO CHILE SAUCE

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.