Ancho Chili Puree Recipes

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ANCHO CHILI SAUCE - RECIPE



Ancho Chili Sauce - Recipe image

This easy-to-make red chili sauce recipe is a flavor POWERHOUSE and essential for Mexican or Tex-Mex cuisine, made with lightly toasted ancho peppers. Perfect for enchiladas, chilaquiles, tacos and so much more.

Provided by Mike Hultquist

Categories     Main Course

Time 50m

Number Of Ingredients 12

5 ancho chili peppers
1 tablespoon vegetable oil
½ cup chopped white onion
½ cup chopped red onion
4 garlic cloves (chopped)
1 Roma tomato (chopped)
2 tablespoons red wine vinegar
1 teaspoon ground cumin
1 tablespoon Mexican oregano
Salt and pepper to taste
1-2 tablespoons honey (optional)
Soaking water or stock for thinning

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.

Nutrition Facts : Calories 43 kcal, Carbohydrate 8 g, Protein 1 g, Fat 1 g, Sodium 8 mg, Fiber 2 g, Sugar 4 g, ServingSize 1 serving

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

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.

BLACK BEAN ANCHO CHILI



Black Bean Ancho Chili image

Categories     Bean     Beef     Garlic     Onion     Tomato     Lime     Avocado     Bell Pepper     Jalapeño     Gourmet

Yield Makes about 10 cups, serving 4 to 6

Number Of Ingredients 21

1 pound (about 2 1/2 cups) dried black beans, picked over and rinsed
2 medium onions, chopped
6 garlic cloves
3 tablespoons vegetable oil
1 tablespoon ground cumin
7 1/2 cups water
3 ounces (about 6) dried ancho chilies*, stemmed, seeded, and torn into pieces (wear rubber gloves)
a 28-ounce can tomatoes including the juice, puréed coarse
1 cup chicken broth
1 red bell pepper, chopped
1 teaspoon dried orégano, crumbled
1/3 cup chopped fresh coriander, or to taste
2 tablespoons fresh lime juice, or to taste
avocado salsa (recipe follows) as an accompaniment if desired
sour cream as an accompaniment if desired
For salsa
1 avocado (preferably California)
1 1/2 tablespoons fresh lime juice, or to taste
1/2 cup finely chopped red onion
1 fresh or pickled jalapeño, seeded and minced (wear rubber gloves)
*available at Hispanic markets, some specialty foods shops, and some supermarkets

Steps:

  • Make salsa:
  • Halve and peel the avocado and cut it into 1/4-inch dice. In a bowl toss the avocado with the juice, the onion, the jalapeño, and salt and pepper to taste. Makes 1 1/2 cups.
  • Make chili:
  • In a large bowl let the beans soak in enough water to cover them by 2 inches for 1 hour and drain them. In a large heavy kettle cook the onions and 4 of the garlic cloves, minced, in the oil over moderate heat, stirring, until the onions are softened, add the cumin, and cook the mixture, stirring, for 30 seconds. Add the beans and 6 cups of the water and simmer the mixture, uncovered, adding more water if necessary to keep the beans barely covered, for 1 hour, or until the beans are tender.
  • While the beans are simmering, in a small saucepan bring the remaining 1 1/2 cups water to a boil, add the chilies, and remove the pan from the heat. Let the mixture stand for 20 minutes and in a blender puree the chilies with the liquid. Add the chili puree, to the bean mixture with the tomato puree, the broth, the bell pepper, the orégano, and salt to taste and simmer the mixture, uncovered, stirring occasionally, for 30 minutes. Stir in the coriander, the lime juice, and the remaining 2 garlic cloves, minced, and simmer the chili for 5 minutes.
  • The chili may be frozen or made 4 days in advance, cooled, uncovered, and kept covered and chilled. Serve the chili with the avocado salsa and the sour cream.

ANCHO-RED PEPPER SAUCE



Ancho-Red Pepper Sauce image

Provided by Bobby Flay

Categories     condiment

Time 1h25m

Yield 4 servings

Number Of Ingredients 10

3 ancho chile pods
2 tablespoons canola oil
1 large red onion, coarsely chopped
3 cloves garlic, coarsely chopped
2 cups plum tomatoes, and their juices
3 roasted red peppers, coarsely chopped
2 tablespoons red wine vinegar
1 1/2 tablespoons honey
Salt and freshly ground black pepper
1/4 cup chopped fresh cilantro leaves

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.

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