10-26-2003, 04:20 PM | #1 (permalink) |
Psycho
Location: Houston, Texas
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Ancho Chile Gravy
I made, what turned out to be, a really good ancho chile puree, for later use
with pork for tamales or an enchilada sauce, etc. The thing is, I was just putttering in the kitchen and was throwing stuff together, using leftovers, etc. I was wondering if anyone want to try to duplicate the following, see how it tastes, and maybe provide comments or corrections, or more exact measurements. The Will Probably Never Be Able To Duplicate It Again, Ancho Chile Puree I took about 6-7 ancho chiles, and seeded and stemmed them, rinsed them under running water to remove the dust. Weight? I don't know, they were small to medium. I brought a pot of water to boil and then soaked the chiles in the water for a while. On top of the stove was a pot of pork broth with pork shoulder. When the chiles were softened, I put them in a blender and filled it to the top with the pork broth, then had second thoughts and drained the pork broth, replacing with water. The water was filled up to the 5 cup mark on my Osterizer blender. I pureed the chiles and strained them into a pot. I added 1/2 of a large, chopped onion, a teaspoon of cumin, a teaspoon of Mexican oregano, some Kosher salt and some sugar, not measured but probably a teaspoon or so . I added two jalapenos en escabeche, not draining off the vinegar. I added about 1 cup but maybe two cups of Wolf brand chili (the leftovers part of the recipe) and simmered for 20 minutes. Made enough to fill one vacu-vin container, say, 5 to 6 cups. It was this deepest dark chocolate color, like Hershey's Chocolate Syrup. Ancho puree was bitter, that's why I added sugar. Tasted strong of the oregano when first added, but the flavor disappeared. Very little cumin taste, could probably have added a little more. Wolf brand appears to be a secret ingredient. Probably because of the flour and maybe some extra sugar. I wonder if a salt free beef broth would add richness. I wonder if a light blond roux would add depth. |
10-30-2003, 10:16 PM | #2 (permalink) |
Irradiation for fun and profit
Location: Controlled access area
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I'm still trying to figure out mexican food, but I may give that a shot at some point; if I do I'll drop you a message.
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"Whenever you find that you are on the side of the majority, it is time to reform." -- Mark Twain |
Tags |
ancho, chile, gravy |
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