"Secrets to Cooking TexMex"
Ancho chili sauce
This easy to prepare red chili sauce is similar to chili con carne
with the exception that no meat is used. It can be used for topping
enchiladas, burritos, and also is the sauce used for making
Carnitas. This recipe will yield 2 cups.
3 ancho chili pods (dried)
4 cups boiling water
1/2 stick margarine
1/2 cup all purpose flour
1/4 cup yellow onions, diced 1/4
1/4 cup green bell peppers, diced 1/4
1 tbl. fresh garlic
1 tbl. salt
1 tbl. coarse ground black pepper
8 oz. tomato sauce
2 tbl. ground cumin (comino)
2 tbl. Gebhardt chili powder
Remove the stems and seeds from the dried ancho
chili pods and roast under the broiler element for
10 seconds, turn over and roast for another 10 seconds.
Place into the boiling water, remove from the heat and cover.
Let steep for at least 30 minutes, 1 hour if possible.
In a medium saucepan, add the margarine and when
melted add the diced onions and bell peppers. Cook until tender,
about 8 minutes. Add the fresh garlic and the flour and stir
mix well. Cook for 5 minutes and stir to cook the roux.
Add the tomato sauce, the spices and the broth from the
ancho chili pods. Stir to mix well and cook for 30 minutes
on medium low heat stirring often. For a stronger tasting
sauce, scrape the meat from the ancho skin with a knife
and add to the sauce. Taste and adjust the salt for taste.
THE TRAIL ORDER
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to Cooking Tex-Mex/Michael W. Ludwig. All rights reserved.