mexican essentials: the ultimate ancho chili sauce

How To Make mexican essentials: the ultimate ancho chili sauce

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  PREP/PREPARE
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  You will need a food processor with an S-blade, and a good pot to cook it in.
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  Use dried chilies for this recipe. Dry chilies change their flavor profile. They increase slightly in heat and become a bit more “earthy.” You will not get the same flavor with fresh ones. In addition, if you want to change out some of the chilies… go for it.
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  Gather your ingredients (mise en place).
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  Cut open the tops of the chilies and tap out all the seeds.
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  Chef’s Tip: When working with chilies, you might want to consider wearing rubber, or surgical gloves. I have a box of surgical gloves in a cabinet. Whenever I work a lot with chilies, or things like rubs, I throw on a pair (I got them on Amazon).
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  Place into a colander, and spray with warm water. This will begin the softening process.
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  Cut/tear them up, and place into a bowl, then pour 1 cup of the hot water over them and allow to sit for about an hour.
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  Add the chilies to the bowl of a food processor (including the soaking water), fitted with an S-blade.
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  Add the remaining 2 cups of hot water.
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  Set the processor to high, and blend until completely smooth.
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  Pour the mixture into a pot, over medium heat.
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  Add the remaining spices, and simmer for 10 15 minutes.
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  Remove from the heat, allow to cool, and then store in a sealed container until ready to use.
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  Chef’s Note: The sauce will last 5 – 7 days in the fridge, or 5 – 6 months in the freezer.
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  PLATE/PRESENT
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  This is a versatile sauce, use it with enchiladas, pork stew (pictured), menudo, and other great Mexican dishes. Enjoy.
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  Keep the faith, and keep cooking.
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