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 Bourbon-Ancho/Pasilla Sauce. |
 Sauce ingredients |
 Soak chiles in boiling water until soft. |
 Saute onions in oil until translucent. |
 Add garlic and sauté 1 minute. |
 Add 1 cup of bourbon. |
 Bring mixture to boil. |
 Reduce bourbon to a couple of tablespoons |
 Remove stems and seeds from chiles. Add to blender with enough cold water to make a puree. Blend thoroughly to puree. |
 Add chile puree, stock, apple juice, and brown sugar. |
 Bring to a boil and reduce by half. |
 Strain through a fine mesh strainer. |
 Reduce to a sauce consistency or until the sauce coats the back of a spoon. Add salt/pepper, remaining tablespoon of bourbon. Add cold butter off the burner until incorporated. |
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This is a tasty sauce. It is adapted from one in Bobby Flay's Mesa Grill cookbook. The original used Ancho chiles only. I used more pepper than called for and added Pasilla peppers which have a smoky overtone to them. I also added a clove of garlic to the mix. At the end of reducing the sauce I added 2 Tbs of cold unsalted butter off the heat to silken the sauce and add mouth feel. I served the sauce over a Mesquite wood smoked pork tenderloin. The sauce is excellent on all forms of protein. The sauce can be made ahead of time and reheated on the stove for final use.
Ingredientes
- 1 Tbs olive oil
- 1/2 red onion, diced
- 1 cup plus 1 Tbs Bourbon
- 1 Ancho chile, soaked, seeded and pureed
- 1 Pasilla chile. soaked, seeded and pureed
- 2 1/2 cups chicken stock
- 1/2 cup apple juice concentrate, thawed
- 1 clove garlic, smashed and minced
- 1/8 packed light brown sugar
- salt/pepper to taste
- 2 Tbs unsalted cold butter
Direcciones
- Heat olive oil in a sauce pan over medium high heat. Add the onion and cook until soft, 4-5 minutes. Add the garlic and cook for 1 minute. Add 1 cup of bourbon, bring to a boil and cook until reduced to a couple of tablespoons.
- Add the pepper puree, stock, apple juice concentrate, brown sugar and cook, stirring occasionally, until reduced by half, 10-15 minutes.
- Strain through a fine mesh strainer, return mixture to pan and reduce by half or until the sauce coats the back of a spoon. Add remaining 1 Tbs of bourbon and season to taste with salt/pepper.
- Remove from heat and whisk in cold butter before service.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 576g | |
| Recipe makes 2 servings | |
| Calories 621 | |
| Calories from Fat 166 | 27% |
| Total Fat 18.89g | 24% |
| Saturated Fat 8.36g | 33% |
| Trans Fat 0.0g | |
| Cholesterol 31mg | 10% |
| Sodium 494mg | 21% |
| Potassium 645mg | 18% |
| Total Carbs 35.83g | 10% |
| Dietary Fiber 2.1g | 7% |
| Sugars 30.82g | 21% |
| Protein 4.08g | 7% |
