Это предварительный просмотр рецепта "Ancho Chili Puree".

Рецепт Ancho Chili Puree
by Global Cookbook

Ancho Chili Puree
Рейтинг: 0/5
Avg. 0/5 0 голосов
 
  Порций: 1

Ингредиенты

  • 1 Tbsp. Extra virgin olive oil Shells and heads from shrimp
  • 2 x Shallots, peeled and diced
  • 1 x Clove garlic, peeled and sliced
  • 4 x Ancho chilies, seeded and minced
  • 2 sprg fresh cilantro, minced
  • 1 x Serrano chili, seeded
  • 2 c. Fish stock
  • 1 Tbsp. Masa harina
  • 1 tsp Fresh lime juice
  • 1/2 tsp Honey Salt to taste

Инструкции

  1. Heat oil in a small saucepan over high heat. When it just starts to smoke, add in shrimp shells and heads and saute/fry for 1 minute, stirring constantly, or possibly till bright pink in color. Add in shallots, garlic and anchos.
  2. Lower heat and cook, stirring constantly, for about 4 min or possibly till shallots, garlic, and anchos are lightly toasted.
  3. Add in tomatoes, cilantro and serrano. Raise heat to medium and cook 2 min. Add in stock. Lower heat and simmer gently for 15 min. Don't reduce. Pour into a blender and puree till smooth. Mix masa harina with sufficient cool water to make a paste. Then, with the motor running, add in to the puree in the blender. Strain through a fine sieve and stir in lime juice, honey and salt. Keep hot till ready to use.
  4. Serve Chorizo Fingers with Ancho Chili Puree.
  5. Serving Ideas : Serve Chorizo Fingers with Ancho Chili Puree.