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    You are in: Home / Recipes / Ancho Chili Puree Recipe
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    Ancho Chili Puree

    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    15 mins

    20 mins

    Buster's friend's Note:

    This recipe is to accompany chorizo fingers. The original recipe called for an undisclosed amount of shrimp heads & shells, if you happen to have them on hand use them when heating the oil. Think I'll make this after a shrimp & fish dinner so I'll have the shrimp heads/shells & fish carcasses to make fresh stock. No amount made so I am guessing at yield until I get to make it.

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    Ingredients:

    Yield:

    cups

    Units: US | Metric

    Directions:

    1. 1
      Heat oil in a small saucepan over high heat. When it just starts to shimmer, 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. 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.
    3. 3
      Keep warm until ready to use.

    Ratings & Reviews:

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    Nutritional Facts for Ancho Chili Puree

    Serving Size: 1 (976 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 132.1
     
    Calories from Fat 53
    40%
    Total Fat 5.9 g
    9%
    Saturated Fat 0.9 g
    4%
    Cholesterol 1.1 mg
    0%
    Sodium 195.7 mg
    8%
    Total Carbohydrate 16.5 g
    5%
    Dietary Fiber 4.8 g
    19%
    Sugars 3.1 g
    12%
    Protein 5.9 g
    11%

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