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Ancho Chili Sauce
Feb. 24th, 2006 08:18 pmMystery liked this so much, that I have to write down the recipe. It's my improvement of a Jack Bishop ancho chili sauce. It's all mine, really, I only credit Bishop because I made this sauce to taste like what I imagined his should have tasted like. (Don't get me wrong, he's a great chef, but I imagined a totally different sauce. His was perfect for the recipe in his book.)
1 small onion, minced
1 small clove of garlic, minced
1 tablespoon oil
Salt to taste
Drained liquid from a 28 oz can of diced tomatoes (or 1 box of Pomi brand chopped tomatoes.. use the tomatoes for something else, like a nice pasta sauce.)
2 sprigs of fresh oregano
2 tablespoons powdered ancho chile
1 1/2 teaspoon chili powder (the kind with cumin, that you use to make chili.)
Dash (about a tablespoon) Tabasco sauce.
Cook the minced onion and garlic in the oil, until onions are translucent, add salt, chili powder, salt, chile powder, cook until spices are fragrant, about two minutes. Add the tomato liquid and the oregano. Bring this to a boil, and then lower hear and simmer for about 30 minutes.
Served over frijoles burrachos1 on top of a fried egg on corn tortillas
1 Frijoles burrachos (Drunken beans) are simple. Heat up about a Tablespoon of oil, add a half of a thinly sliced onion. Cook this, stirring very infrequently, until the edges of the onions brown and singe. Add a can of pinto beans (drained) toss with some salt, add one medium bodied beer, like an Anchor Steam, or an English ale. Cook until the beer is pretty well evaporated. (These beans, leftover, cooked in a skillet with lard, are frijoles refritos, or re-fried beans.)
1 small onion, minced
1 small clove of garlic, minced
1 tablespoon oil
Salt to taste
Drained liquid from a 28 oz can of diced tomatoes (or 1 box of Pomi brand chopped tomatoes.. use the tomatoes for something else, like a nice pasta sauce.)
2 sprigs of fresh oregano
2 tablespoons powdered ancho chile
1 1/2 teaspoon chili powder (the kind with cumin, that you use to make chili.)
Dash (about a tablespoon) Tabasco sauce.
Cook the minced onion and garlic in the oil, until onions are translucent, add salt, chili powder, salt, chile powder, cook until spices are fragrant, about two minutes. Add the tomato liquid and the oregano. Bring this to a boil, and then lower hear and simmer for about 30 minutes.
Served over frijoles burrachos1 on top of a fried egg on corn tortillas
1 Frijoles burrachos (Drunken beans) are simple. Heat up about a Tablespoon of oil, add a half of a thinly sliced onion. Cook this, stirring very infrequently, until the edges of the onions brown and singe. Add a can of pinto beans (drained) toss with some salt, add one medium bodied beer, like an Anchor Steam, or an English ale. Cook until the beer is pretty well evaporated. (These beans, leftover, cooked in a skillet with lard, are frijoles refritos, or re-fried beans.)
