Ancho Chili Puree Recipe

• 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

1. 1.
2. Heat oil in a small saucepan over high heat.
3. 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.
4. Add in shallots, garlic and anchos.
5. Lower heat and cook, stirring constantly, for about 4 min or possibly till shallots, garlic, and anchos are lightly toasted.
6. 2.
7. Add in tomatoes, cilantro and serrano.
8. Raise heat to medium and cook 2 min.
9. Add in stock.
10. Lower heat and simmer gently for 15 min.
11. Don't reduce.
12. Pour into a blender and puree till smooth.
13. Mix masa harina with sufficient cool water to make a paste.
14. Then, with the motor running, add in to the puree in the blender.
15. Strain through a fine sieve and stir in lime juice, honey and salt.
16. Keep hot till ready to use.
17. Serve Chorizo Fingers with Ancho Chili Puree.
18. Serving Ideas : Serve Chorizo Fingers with Ancho Chili Puree.

extra virgin olive oil, shallots, clove garlic, chilies, cilantro, serrano chili, stock, harina, lime juice, honey

Taken from cookeatshare.com/recipes/ancho-chili-puree-65065 (may not work)