Total Time
23mins
Prep 8 mins
Cook 15 mins

This is a Bobby Flay recipe that appeared in the Wall Street Journal. It is intended to be served with his Fried Eggs, New Mexico Style, but is also good with tortilla chips.

Ingredients Nutrition

Directions

  1. Heat the oil in a medium saucepan over medium heat. Add the onion and cook until soft, about 4 minutes.
  2. Add the garlic and cook for 1 minute.
  3. Add the ancho powder and cumin and cook for 30 seconds.
  4. Stir in the tomato puree, increase the heat to high and cook, stirring occasionally, until thickened, about 10 minutes.
  5. Serve, or if serving with the eggs, set aside.

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