| |
|
Ingredients:
2 large dried ancho chiles -- see
1 directions
1/2 cup butter
Instructions:
(Note: New Mexico, pasilla, or California chiles can be substituted
for ancho chiles.)
1. Put chiles in a bowl and cover with boiling water. When they are
rehydrated, drain them and put them in a food processor or blender;
process until finely chopped.
2. In a small saucepan over medium-high heat, melt butter. With
machine running, add hot butter to chiles in a fine stream. Blend
until color is homogeneous and mixture is smooth.
3. Let stand at room temperature until butter reaches a spoonable
consistency. Use immediately, or refrigerate or freeze for later use.
Microwave Version: Complete step 1. Put butter in a glass dish and
microwave on 100% power until butter is melted, about 45 to 60
seconds. Continue with steps 2 and 3.
Makes 1/2 cup.
Recipe By : the California Culinary Academy
From: Ladies Home Journal- August 1991
Servings: 8
Watermelon --it's a good fruit. You eat, you drink, you wash your face. Enrico Caruso
More information:
Looksmart:
Recipes
Cooking
and Food
Yahoo:
Mexican Food & Drink
Mexican
Recipes
Mexican
Society
Ancho Chile Butter Recipe brought to you by Mexican Recipes To-Go
