This cream sauce is very easy to make and delicious. It’s very delicious and can be used in a variety of dishes, such as making a burrito with rice or beans, or eating it with hamburgers or chicken.
material: To make cup sauce
- 2 dried ancho chiles (30 grams)
- 1 dried chipotle chili pepper*
- 2 cups of water
- 1 small yellow onion (coarsely chopped)
- 2 cloves of garlic
- 1 tablespoon toasted cumin seeds
Characteristics: Chipotle is a relatively spicy variety of dried chili pepper. Brown in color, wrinkled and fleshy, it has an unmistakable smoky flavor, making it one of the most popular in Mexican cuisine, along with ancho chiles.
Remove the stems from the chili peppers and remove the seeds.
Wash the chili peppers with cold water.
Put the chili peppers and water in a pot and bring to a boil, then reduce the heat to low.
Add the onion, garlic, and a pinch of salt and continue to simmer, uncovered, stirring occasionally (adding water as needed to coat the peppers) until softened, about 30 minutes.
While the chili is cooking, finely grind the cumin seeds in a mortar and pestle or spice grinder.
Using a slotted spoon, transfer the chiles and vegetables to a blender and puree with 1 cup of the water in which the cumin and vegetables were boiled (reserving the remaining water) until smooth. (The sauce should be thick but not thick. If necessary, add more water from cooking the vegetables, 1 tablespoon at a time.) Season with salt.
You can make the sauce up to 3 days in advance. Let cool. Cover and store in the refrigerator. Reheat before serving.