A traditional smoky-spicy sauce is delicious over most Mexican dishes, especially enchiladas.
9dried ancho chiles
2large shallots, cut into ½-inch pieces
1jalapeño, seeded and cut into ½-inch pieces
1medium to large carrot, cut into ½-inch pieces
1tablespoon extra virgin olive oil
½cup white wine
3½cups chicken broth, low sodium, hot
2teaspoons kosher salt, divided
2tablespoons fresh lemon juice
Nutritional information per serving (2 tablespoons): Calories 26 (13% from fat) • carb. 4g • pro. 1g • fat 0g • sat. fat 0g • chol. 0mg • sod. 162mg • calc. 6mg • fiber 0g
Reconstitute chiles: put them in a bowl and pour boiling water over them so they are completely submerged. Cover bowl with foil or an inverted plate. Allow the chiles to sit until they soften, about 30 to 45 minutes. Once soft, carefully remove all seeds and stems; reserve. While chiles are soaking, insert the chopping blade in the food processor; fit onto motor base. Put the shallots, garlic, jalapeño and carrot into the work bowl; pulse on High 3 to 4 times to chop. Reserve. Put the olive oil into a large sauté pan and set over medium heat. Once oil is hot, add the chopped vegetables and a pinch or two of salt. Stir and sauté until softened and lightly golden, about 6 to 8 minutes. Stir in reserved chiles; heat through for about 1 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 broth and bring to a boil. Reduce heat to allow mixture to simmer for about 10 to 15 minutes. Stir in the remaining ingredients. Carefully transfer mixture from the sauté pan to the jar of the blender. Pulse 3 times on High, then run on High for 1 minute, or until completely smooth.