Wednesday, September 15, 2010

Ancho Tortilla Dipping Sauce


 Ancho Tortilla Dipping Sauce

The consistancy of this ancho sauce is thinner for dipping the tortillas in the Nuevo Leon Enchiladas. You can thicken it by using only 2 cups of chicken broth. Ancho sauce is a good all-purpose salsa. It's delicious with anything from scrambled eggs to tostadas.

Tip: Read instructions completely before cooking.

Ingredients:
2 1/2 cups homemade chicken stock (Click for Recipe)
3 ancho chilies

Directions:
Remove stems, veins and seeds from ancho chilies.  In a 2 1/2 quart pot add 2 1/2 cups of the homemade chicken stock and the Ancho chilies. If you do not have the homemade stock, you can use canned or water with chicken base.  But the flavor of homemade chicken stock really makes the flavor rich. Bring to boil, then lower the heat and simmer on low, for 15 minutes. Remove from heat and let cool. Pour into a blender and gently pulse until smooth. Puree for 5 seconds.

Tip: Mildly spicy dried chilies, such as ancho, guajillo, New Mexico, mulato and California chilies, are used to add moderate heat and a rich flavor to sauces, soups and stews. Find them in the produce section of large supermarkets

2 comments:

Marlana said...

Randy and I plan on making these this weekend...yum!

My Cocina said...

Great! Enjoy! If you have any questions, just call or email me!