A perfect all-purpose sauce for Mexican dishes.
Makes 1½ cups
6dried ancho chiles
1large shallot, cut into 1-inch pieces
1jalapeño, seeds removed and cut into ½-inch pieces
1tablespoon extra virgin olive oil
¼cup white wine
1cup chicken stock, hot
1teaspoon sea or kosher salt, divided
1tablespoon fresh lime or lemon juice
Calories 100 (21% from fat) • carb. 17g • pro. 3g • fat 3g
• sat. fat 0g • chol. 0mg • sod. 460mg • calc. 27mg • fiber 2g
Reconstitute chiles: place them in a bowl, and pour boiling water over them so that they are completely covered. Cover bowl with foil, or an inverted plate. Allow the chiles to sit until they soften, about 30 to 45 minutes. Once soft, remove all seeds and stems, and reserve.
While chiles are soaking, insert the blade assembly in the prep bowl. Add the shallot, garlic and jalapeño and process until roughly chopped, about 6 to 8 seconds. Reserve.
In a 3½-quart sauté pan, heat the olive oil over medium heat. Add shallot, garlic, jalapeño and a pinch of the salt. Stir and sauté until softened and slightly browned, about 5 minutes. Stir in reserved chiles and heat through for about a minute. Stir in white wine. Scrape any bits that are clinging to the bottom of the pan. Allow wine to reduce until almost completely evaporated. Add the chicken stock, bring to a boil and then reduce heat to allow mixture to simmer for about 10 to 15 minutes. Add the remaining salt, honey and lime/lemon juice.
Using the Cuisinart® Cordless Stick Blender, blend until mixture begins to thicken and is completely smooth. Be sure to keep the metal blade completely submerged while blending.
Adjust seasoning to taste.