Ancho Chili Cream
- Ready In:
- 50mins
- Ingredients:
- 8
- Yields:
-
4 cups
ingredients
- 16 dried ancho chili peppers, seeded
- 6 -8 garlic cloves, minced
- 1⁄2 yellow onion, diced
- 1⁄3 cup honey
- 2 cups water
- 1 1⁄2 tablespoons ground cumin
- 1 roma tomato, diced
- 1 cup heavy cream
directions
- Rinse the chili peppers under cold running water, making sure all the seeds are removed.
- Place the peppers, garlic, onions, cumin and honey in a large stockpot. Add the water and cook over medium-high heat for 30 minutes.
- Remove the pot from the heat and add the diced tomato. Let the mixture cool thoroughly.
- When thoroughly cooled, place in a food processor or blender and puree until smooth.
- Strain the liquid through a fine mesh strainer to remove any remaining pulp or seeds. Place the strained liquid in a saucepan, add the heavy cream and bring to a rolling boil. Reduce the heat to low and simmer 10 minutes. Remove the pan from the heat and let the mixture cool thoroughly. Allowing it to thicken will make assembling the enchilada easier.
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RECIPE SUBMITTED BY
TxGriffLover
Fort Worth, TX
I'm a graphic artist, living in beautiful Fort Worth, TX. Next to my love of music, cooking and trying new recipes, I am involved in animal rescue. I currently have 2 rescued Brussels Griffons, 2 foster Griffs and 3 funny parrots. I maintain a store on Cafe Press to raise funds to pay for vet bills for our rescued Brussels Griffons. Please visit our store at http://cafepress.com/griffy_rescue
or our main rescue site at http://brusselsgriffonrescue.org
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