Ancho Chili Puree
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Ancho Chili Puree
  Chili    Purees  
Last updated 6/12/2012 1:03:53 AM. Recipe ID 28084. Report a problem with this recipe.
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      Title: Ancho chili puree
 Categories: Good, Morning, America
      Yield: 1 Servings
      1 tb Olive oil
           Shells and heads from shrimp
      2    Shallots; peeled and diced
      1    Clove garlic; peeled and
      4    Ancho chilies; seeded and
      2    Sprigs fresh cilantro;
      1    Serrano chili; seeded
      2 c  Fish stock
      1 tb Masa harina
      1 ts Fresh lime juice
    1/2 ts Honey
           Salt to taste
  1. Heat oil in a small saucepan over high heat. When it just starts to
  smoke, add shrimp shells and heads and sauté for 1 minute, stirring
  constantly, or until bright pink in color. 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. 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. Keep warm until ready to use.
  Serve Chorizo Fingers with Ancho Chili Puree.

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Recipe ID 28084 (Apr 03, 2005)

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