Ancho Sauce
Submitted by tbutlertx
Mexican ancho chile sauce with tomatoes, cumin and oregano. Smoky dried chile sauce simmered until thick, ready in 75 minutes.
YIELD
2 cupsPREP
60 minCOOK
15 minREADY
75 minThis deeply flavored ancho sauce captures the soul of Mexican cooking with its smoky heat and earthy complexity.
Dried ancho chiles soak in boiling water until softened, then get pureed smooth with tomatoes, garlic, oregano, cumin, and turmeric. The sauce simmers down until it clings to a spoon, concentrating all those smoky, slightly sweet chile flavors.
Serve it warm or at room temperature over enchiladas, tacos, or grilled meats.
Pro Tips
- Seed chiles under cold running water to avoid the heat on your hands
- Soak for the full hour so chiles blend smoothly
- Use a food mill for the silkiest texture
- Add reserved soaking liquid to adjust thickness
Ingredients
Directions
Seed and stem chilies under cold running water. Break into one-inch pieces. Place in medium bowl. Add boiling water and soak one hour.
Strain chilies through sieve, reserving liquid. Add tomatoes, garlic, salt, oregano, cumin and tumeric, and blend well.
Pour mixture into heavy small saucepan. Add one cup reserved soaking liquid. Bring to boil, stirring constantly. Reduce heat and simmer until sauce thickens and coats spoon, ten to fifteen minutes.
Serve at room temperature.
Makes 2 cups
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