Crema de Chile Ancho

Here is another simple Mexican sauce. I am glad Mexico has so many sauces I get to explore because it makes my life more interesting and flavorful!

I’ve used this sauce with grilled beef and chicken, but also with quickly sautéed vegetables. One of my favorite ways to experiment with Mexican sauces is at breakfast. This sauce works well with omelets or as a part of a simple hash for breakfast. It has a rich, creamy and spicy flavor. Let me know if you find another delicious way of enjoying this sauce!

Crema de Chile Ancho (Ancho Chile and Red Pepper Cream Sauce)

1 large ancho chile, rinsed, stemmed and seeded

1 small red bell pepper, chopped (about ¾ cup)

¼ teaspoon Mexican oregano, crumbled

¼ teaspoon ground cumin

¾ cup heavy cream

¼ cup vegetable broth (or chicken broth, if you prefer)

Salt, to taste

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Once the ancho chile is prepared, cut it into small pieces. Place all of the ingredients in a saucepan and bring to a boil, then reduce to a simmer.

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Stir frequently until the ancho chile is tender.

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Place in a blender and purée until smooth. Wipe the saucepan clean and reserve.

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Pour the sauce through a fine strainer into the reserved saucepan and heat through for a few minutes over low heat. Serve.

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Served with a grilled rib-eye steak.


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