Ancho Chile Cheese Sauce 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 CHILE CHEESE SAUCE

Steps:

• Cut open and seed the chiles, removing the stems as well. Place in a 9x13 baking dish and cover with cold water. Place in oven preheated to 375. Bake for one hour.
• Blend all seasonings together well.
• Remove the chiles from the oven and drain water. Place the chiles on food processor and puree. Set aside.
• Pour one quart of heavy cream into a large sauce pan and heat over medium low heat. Stir until the cream begins to release steam. Add cheese by handfuls, until completely melted, stirring constantly.
• Once all the cheese is added and melted and combined, add the chiles and seasonings. Stir until combined. Add more cream as needed if sauce becomes too stiff. Turn off the heat and keep warm.

VERMICELLI WITH ANCHO CHILE SAUCE

Steps:

• In a nonreactive medium saucepan, cover the chiles with water and simmer for 5 minutes. Remove from the heat and let soak until soft, 5 more minutes. Drain, setting aside 1/2 cup of the chile liquid. Pour 1/4 cup of the chicken stock into a blender, add the cloves, garlic and cumin seeds and blend until smooth. Season with salt. Add 1/2 cup more of the stock, the 1/2 cup chile liquid and the drained chiles, a few at a time, and blend until smooth. Add more stock if necessary.
• Heat the oil in a large heavy saucepan. Add the pasta and fry turning until it has turned a deep golden color, about 3 minutes (keep nests intact). Strain off excess oil. Add the blended sauce to the pasta in the skillet and fry over moderate heat for about 3 minutes, scraping the bottom of the pan to prevent sticking. Cover and cook over low heat, adding the remaining stock a little at a time to prevent sticking, until the pasta is just cooked through, 5 to 8 minutes. Transfer to a serving dish and sprinkle with the cheese and green onion slices. Serve with the avocado slices and lime.

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.

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 saute 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. May be made 3 days ahead; cover and chill.

INSTANT-POT ANCHO CHILE SAUCE

Steps:

• Prepare the chiles:
• Pull or cut off the stems from the chiles and remove as many seeds as possible. Put the chiles in the Instant Pot. Be sure to thoroughly wash your hands after handling the chiles.
• Pressure cook:
• Add the garlic, water, salt, sugar, oregano, and cumin to the Instant Pot. Lock the lid into place. Select Manual; adjust the pressure to High and the time to 8 minutes. After cooking, naturally release the pressure for 5 minutes, then quick release any remaining pressure. Unlock and remove the lid.
• Finish the sauce:
• Pour the sauce into a blender. Add the vinegar and blend until smooth, being careful to hold the lid on. Use immediately, or store in a covered container in the refrigerator for up to a week or in the freezer for up to a month.