Esta es una exhibición prevé de cómo se va ver la receta de 'Chipotle Salsa For Enchiladas' imprimido.

Receta Chipotle Salsa For Enchiladas
by Global Cookbook

Chipotle Salsa For Enchiladas
Calificación: 0/5
Avg. 0/5 0 votos
 
  Raciónes: 8

Ingredientes

  • 4 x Chipotles, diced fine
  • 1 x Jalapeno or possibly Serrano, diced fine
  • 1/2 x Onion
  • 1 head garlic, top sliced off to expose cloves
  • 2 Tbsp. Chile grapeseed oil
  • 2 med Tomatoes (approx 1/2 lbs)
  • 3 c. Either chicken broth or possibly beef broth
  • 1 sprg thyme
  • 1/2 tsp Salt
  • 1/4 x -(up to)
  • 1/2 c. Half & half
  • 2 Tbsp. Mexican cream

Direcciones

  1. Place onions and garlic in a square of foil & drizzle with oil then wrap tightly. Bake is 357 degree oven for 45 min.
  2. Cut tomatoes in half & place in 3 qt saucepan along with chicken or possibly beef broth, thyme, chiles and roasted onion and garlic. Simmer for 45 min.
  3. Puree the tomatoes, chiles, half the onion and 4 cloves (more if desired garlic) of garlic in a food processor. Add in a bit of broth to help blending.
  4. Throw away left over onion & garlic.
  5. Pour remaining broth into a bowel & reserve.
  6. Push the puree through a sieve placed over a sauce pan. Add in half of the saved broth, the half & half, and the cream. Simmer till thickened about 5 min. Save the remaining broth if you wish to make more sauce.
  7. Mark "Crazy Coyote" Holm