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Drinks and Coctails Recipes

  Added: Apr 11, 2006  •  Visited (477)  •  Print version Print this recipe (41)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
Ancho Sauce
What You Need:
  • 12 dried ancho chilies
  • 2 cups boiling water
  • ¼ cup tomato paste
  • 1 teaspoon finely chopped garlic
  • 1 teaspoon crumbled dried oregano
  • ½ teaspoon ground cumin
  • ½ teaspoon sugar
  • teaspoons salt

  • How To Cook:
    1. Under cold running water, pull the stems off the allcho chilies, tear them in half and brush out their seeds. Tear the chilies into pieces, place them in a bowl and pour in the boiling water. The water should cover the chiliesby at least 1 inch; if necessary, add more boiling water.

    2. Let the chilies soak for about 1 hour, then drain the soaking liquid into a bowl andreserve it. Force the chilies through a food mill set over a small heavy saucepan or rub them through a fine sieve with the back of a spoon.

    3. Pour 1½ cups of the reserved soaking liquid into the chilies and mix well. Add the tomato paste, garlic, oregano, cumin, sugar and salt and, stirring constantly, bring to a boil over high heat.

    4. Reduce the heat to low and, stirring occasionally, simmer uncovered for 10 minutes, or until the sauce thickens enough to hold its shape lightly in a spoon. Taste for seasoning.

    5. Serve the sauce with tortillas, tacos or tostadas. Or transfer the sauce to a bowl, cool it to room temperature. Covered tightly and refrigerated, the sauce can safely be kept for about a week. Reheat it briefly before serving.
    Serving Size: about 2 cups
     This recipe is also available in:
    Cuisine » Americas » Mexican
    Main Ingredient » Vegetables » Peppers
    Dish » Sauces & Condiments


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