Dried Chile Cream Sauce

• 2 large dried chiles, such as anchos, guajillos, mulatos or pasillashalved, stemmed and seeded
• 1 cup heavy cream
• Salt
• Cayenne pepper
• Lime wedges, for serving

1. Soak the chiles in 1 cup of hot water until softened, about 20 minutes.
2. Drain and finely chop to a paste-like consistency.
3. In a small saucepan, combine the chiles with the cream and bring to a slow simmer over moderate heat, whisking.
4. Remove from the heat and let steep for 5 minutes.
5. Simmer the sauce over low heat, whisking constantly, until it is the consistency of light cream, about 3 minutes.
6. Season with salt and cayenne; serve with lime wedges.

chiles, heavy cream, salt, cayenne pepper, lime wedges

Taken from www.foodandwine.com/recipes/dried-chile-cream-sauce (may not work)