Ancho Chili Cream Enchilada sauce (lacto--v. rich!)

[Guest guest]

Hi all,

This isn't my recipe (I found it on Epicurious as part of a mushroom

enchilada recipe), but I tried it last night with my own thrown-

together-from-what's-in-the-fridge enchilada filling, and I really

liked the sauce. Be warned--I wouldn't call this healthful; it's

very rich.

 

Ancho Chili Cream Sauce

2 dried ancho chilis

2 cups water

2 cups whipping cream

4 cloves garlic

4 tsp. lime juice

 

Boil 2 cups water in a saucepan. Take off the heat, and put in the

dried ancho chilis (weight them if you have to, to keep them

submerged). Let them rehydrate for about a half hour.

 

Take out the chilis (don't throw away the soaking water), cut off the

stems, open them up and scrape out the seeds. Throw the chilis and 6

tablespoons of the rehydrating water in the blender with the 4 (BIG!)

cloves of garlic. Puree.

 

In a skillet, pour in the chili puree and the pint of cream. Bring

to a boil, and simmer about 3 minutes. Whisk in the lime juice, and

season with salt, pepper, etc. Strain it if you want to.

 

Now top enchiladas with the sauce and bake. I threw together refried

black beans with jalapenos, sauteed shitake and baby portobella

mushrooms, onion, and cheddar and jack cheeses, and hot pepper. Next

time I think I'm going to try making the sauce with chipotles, which

I happen to love, since the anchos seemed pretty mild. Tasty, though.

Cath

[Guest guest]

Oh JIMINY, Cath, does this sound ever so incredibly yummy. Do you have a tried

& true enchilada recipe to go with this?

Bethie

 

capathripa <capathripa wrote:

Hi all,

This isn't my recipe (I found it on Epicurious as part of a mushroom

enchilada recipe), but I tried it last night with my own thrown-

together-from-what's-in-the-fridge enchilada filling, and I really

liked the sauce. Be warned--I wouldn't call this healthful; it's

very rich.

 

Ancho Chili Cream Sauce

2 dried ancho chilis

2 cups water

2 cups whipping cream

4 cloves garlic

4 tsp. lime juice

 

Boil 2 cups water in a saucepan. Take off the heat, and put in the

dried ancho chilis (weight them if you have to, to keep them

submerged). Let them rehydrate for about a half hour.

 

Take out the chilis (don't throw away the soaking water), cut off the

stems, open them up and scrape out the seeds. Throw the chilis and 6

tablespoons of the rehydrating water in the blender with the 4 (BIG!)

cloves of garlic. Puree.

 

In a skillet, pour in the chili puree and the pint of cream. Bring

to a boil, and simmer about 3 minutes. Whisk in the lime juice, and

season with salt, pepper, etc. Strain it if you want to.

 

Now top enchiladas with the sauce and bake. I threw together refried

black beans with jalapenos, sauteed shitake and baby portobella

mushrooms, onion, and cheddar and jack cheeses, and hot pepper. Next

time I think I'm going to try making the sauce with chipotles, which

I happen to love, since the anchos seemed pretty mild. Tasty, though.

Cath

 

 

 

[Guest guest]

Oh hey, this isn't a low-fat list or a low-salt list or low anything list ;=)

There are

other places to do that! However, I was thinking that we could probably think

up a vegan version for those who are, well, vegan, and for those who don't

want such a very rich sauce but would like the look and taste. After all, we're

certainly not *against* healthful living LOL

 

Thanks for the recipe!! It does sound as if it would taste great!!!

 

If anyone comes up with the healthy version, let us all know. Some of us like

to be naughty AND nice ;=)

 

Best,

 

Pat ;=)

 

>Be warned--I wouldn't call this healthful; it's

> very rich.

>

> Ancho Chili Cream Sauce