Basic Ancho Chile Puree

BASIC ANCHO CHILE PUREE

i was preparing recipe #227325 posted by chef #296027 and found this recipe/technique online for the ancho chile puree called for. apparently, the food network's bobby flay uses this puree in several recipes. prep time does not include the 1 hour required to soak the dried chiles. (just a note: my mesh strainer was more on the small side...so i ended up spreading and pushing with the spatula and then having to sort of 'shave' the puree from the bottom of the strainer with a knife!! it worked....and i think i ended up with a finer puree, but it made the process more cumbersome. so do use the larger meshed strainer if you have one. it should make the process much quicker and easier.)

Time: 15 minutes

Steps:

  • soak the dried chiles in hot water for about 1 hour
  • drain , then pull the stem ends off and discard
  • the seeds can be discarded or blended with the chiles , depending on how spicy you want the pure to be
  • blend the chiles in a food processor until smooth , adding a small amount of their soaking water if necessary
  • press the pure through a medium mesh strainer with a rubber spatula , leaving the leftover large pieces in the strainer
  • discard large pieces
  • this will give you more chile puree than is needed for most recipes
  • leftovers can be stored in the refrigerator for several weeks or the freezer for up to 3 months
  • freeze the puree in ice cube trays for easy measuring and future use


basic ancho chile puree image

Number Of Ingredients: 2

Ingredients:

  1. dried ancho chiles
  2. water


BASIC ANCHO CHILE PUREE

I was preparing recipe #227325 posted by chef #296027 and found this recipe/technique online for the ancho chile puree called for. Apparently, the Food Network's Bobby Flay uses this puree in several recipes. Prep time does not include the 1 hour required to soak the dried chiles. (Just a note: my mesh strainer was more on the small side...so I ended up spreading and pushing with the spatula and then having to sort of 'shave' the puree from the bottom of the strainer with a knife!! It worked....and I think I ended up with a finer puree, but it made the process more cumbersome. So DO use the larger meshed strainer if you have one. It should make the process much quicker and easier.)

Recipe From food.com

Provided by FolkDiva

Time 15m

Yield 6-8 Tablespoons puree, 6-8 serving(s)

Steps:

  • Soak the dried chiles in hot water for about 1 hour.
  • Drain (but reserve a little of the soaking water), then pull the stem ends off and discard. The seeds can be discarded or blended with the chiles, depending on how spicy you want the purée to be. (I found it helpful to go ahead and chop/cut the chiles into smaller pieces prior to grinding/blending.).
  • Blend the chiles in a food processor until smooth, adding a small amount of their soaking water if necessary (no more than 1/4 cup).
  • Press the purée through a medium mesh strainer with a rubber spatula, leaving the leftover large pieces in the strainer. Discard large pieces.
  • This will give you more chile puree than is needed for most recipes. Leftovers can be stored in the refrigerator for several weeks or the freezer for up to 3 months. Freeze the puree in ice cube trays for easy measuring and future use.


Basic Ancho Chile Puree image

Number Of Ingredients: 2

Ingredients:

  • 3 ounces dried ancho chiles
  • water


ANCHO CHILI PUREE

This recipe is to accompany chorizo fingers. The original recipe called for an undisclosed amount of shrimp heads & shells, if you happen to have them on hand use them when heating the oil. Think I'll make this after a shrimp & fish dinner so I'll have the shrimp heads/shells & fish carcasses to make fresh stock. No amount made so I am guessing at yield until I get to make it.

Recipe From food.com

Provided by Busters friend

Time 35m

Yield 4 cups

Steps:

  • Heat oil in a small saucepan over high heat. When it just starts to shimmer, add shallots, garlic and anchos. Lower heat and cook, stirring constantly, for about 4 minutes or until shallots, garlic, and anchos are lightly toasted.
  • 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.


Ancho Chili Puree image

Number Of Ingredients: 12

Ingredients:

  • 1 tablespoon olive oil
  • 2 shallots, peeled and diced
  • 1 garlic clove, peeled and sliced
  • 4 ancho chilies, seeded and chopped
  • 2 cups tomatoes, paste type, seeded & chopped
  • 1/4 cup cilantro, fresh, chopped
  • 1 serrano chili, seeded
  • 2 cups fish stock
  • 1 tablespoon masa harina
  • 1 teaspoon lime juice, fresh
  • 1/2 teaspoon honey
  • salt, to taste


BUTTERNUT-SQUASH-AND-ANCHO-CHILI PUREE

Recipe From cooking.nytimes.com

Provided by Molly O'Neill

Time 25m

Yield 4 servings

Steps:

  • Place the ancho chili in a small saucepan and cover with water. Bring to a boil. Reduce heat and simmer until chili is soft, about 10 minutes. Remove the chili from the liquid. When cool enough to handle, stem the chili, split it open and scrape out the seeds.
  • Meanwhile, place the squash in a saucepan and cover with water. Bring to a boil over medium-high heat. Reduce heat and simmer until squash is tender, about 10 minutes. Drain well and place the squash in a food processor. Add the chili and the cumin and process until smooth, stopping to scrape down the sides of the bowl. Season with the salt and cayenne, if desired. Divide among 4 plates and serve immediately.


Butternut-Squash-and-Ancho-Chili Puree image

Number Of Ingredients: 5

Ingredients:

  • 1 dried ancho chili
  • 1 medium-size butternut squash, peeled and cut into 1/2-inch cubes
  • 1/4 teaspoon ground cumin
  • 1 teaspoon salt, plus more to taste
  • Scant pinch cayenne (optional)


ANCHO SWEET-POTATO PURéE

Recipe From epicurious.com

Yield Serves 6

Steps:

  • Preheat oven to 450°F. and line a baking sheet with foil.
  • Prick sweet potatoes in several places with a fork and bake on baking sheet in middle of oven until tender, about 1 hour. Cool potatoes until they can be handled.
  • Wearing rubber gloves, stem and seed chiles and tear into 1-inch pieces. In a small saucepan bring chiles and cream to a boil. In a blender purée mixture until smooth (use caution when blending hot liquids).
  • Scoop flesh from potatoes into a food processor, discarding skins, and purée with cream mixture, salt, and 2 tablespoons butter. Purée may be made up to this point 1 day ahead and cooled before being chilled, covered.
  • Transfer purée to a large saucepan and heat over moderate heat, stirring, until hot, stirring in more salt and butter if desired.


Ancho Sweet-Potato Purée image

Number Of Ingredients: 5

Ingredients:

  • 5 pounds sweet potatoes (about 6 large)
  • 3 or 4 dried ancho chiles (about 1 1/2 ounces)
  • 3/4 cup heavy cream
  • 2 teaspoons salt
  • 2 tablespoons unsalted butter, or to taste


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