Ancho Cream Sauce
This ancho cream sauce is spicy yet creamy and ideal over arroz con pollo, tacos, enchiladas, and plenty of other dishes.
Ingredients
- 4 cups water
- 3 teaspoons dry instant beef broth (regular or vegetarian, see note)
- 8 ounces tomato paste
- 3 teaspoons fresh minced garlic
- 1 teaspoon ancho chili powder
- 1 teaspoon cumin
- 1/2 teaspoon cocoa
- 1 1/2 teaspoons vinegar
- 3/4 teaspoon Tabasco sauce
- 1 1/2 cups whipping cream
- salt and pepper to taste
Details
Servings 1
Cooking time 15mins
Preparation
Bring the first nine sauce ingredients to a boil, then turn down heat. Add whipping cream. Season with salt and pepper.
Recommended:
Pour over chicken and sautéed vegetables and blend together. Serve with your favourite rice.
For the chicken and vegetables:
2 tablespoons olive oil and butter
1 pound sliced baby portabellas
1 onion, slivered
2 cups poached or purchased rotisserie chicken