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| Ancho Chili Puree Recipe |
Category: Ethnic / American
Rating:
5.00
Servings: 1
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Ingredients
1 tablespoon olive oil
1 shells and heads from shrimp
2 shallots; peeled and diced
1 clove garlic; peeled and sliced
4 ancho chilies; seeded and chopped
2 sprigs fresh cilantro; chopped
1 serrano chili; seeded
2 cup fish stock
1 tablespoon masa harina
1 teaspoon fresh lime juice
1/2 teaspoon honey
1 salt to taste
Cooking Directions:
1. Heat oil in a small saucepan over high heat. When it just starts to smoke, add shrimp shells and heads and saut‚ for 1 minute, stirring constantly, or until bright pink in color. Add shallots, garlic and anchos. Lower heat and cook, stirring constantly, for about 4 minutes or until shallots, garlic, and anchos are lightly toasted.
2. 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.
Serve Chorizo Fingers with Ancho Chili Puree.
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Busted by Barb ob 2/21/98
Serving Ideas : Serve Chorizo Fingers with Ancho Chili Puree.
NOTES : Dean Ferring of The Mansion on Turtle Creek, Dallas, Texas
Recipe by: Dean Ferring of The Mansion on Turtle Creek, Dallas, Texas
good,morning,american
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