{"id":1473,"date":"2015-01-19T15:18:45","date_gmt":"2015-01-19T22:18:45","guid":{"rendered":"http:\/\/hill-kleerup.org\/blog\/margie\/?p=1473"},"modified":"2016-03-02T07:25:57","modified_gmt":"2016-03-02T14:25:57","slug":"ancho-chile-cream","status":"publish","type":"post","link":"https:\/\/hill-kleerup.org\/blog\/margie\/ancho-chile-cream.html","title":{"rendered":"Ancho Chile Cream"},"content":{"rendered":"<p><em>Great over\/under any barbecue.<\/em><\/p>\n<p><strong>Ingredients:<\/strong><\/p>\n<ul>\n<li>4 large dried ancho chiles, stemmed, seeded and rinsed<\/li>\n<li>1 canned chipotle in adobo, with some sauce (You can freeze the rest of the can for next time.)<\/li>\n<li>\u00bd medium yellow onion, chopped<\/li>\n<li>4 garlic cloves, peeled and chopped<\/li>\n<li>2 tsp cumin seeds<\/li>\n<li>2 tsp oregano<\/li>\n<li>2 tsp sage<\/li>\n<li>2 tsp salt<\/li>\n<li>1 c chopped canned pear tomatoes<\/li>\n<li>4 c water<\/li>\n<li>3 c rich beef stock<\/li>\n<li>1 c heavy cream<\/li>\n<\/ul>\n<p><strong>Directions:<\/strong><\/p>\n<ol>\n<li>Combine ancho, chipotle, onion, garlic in a heavy bottomed 3 quart saucepan.<\/li>\n<li>In a small skillet, combine cumin, oregano, sage and salt and toast over medium heat until browning and very fragrant.<\/li>\n<li>Add spices to the pot along with the tomatoes and the water.<\/li>\n<li>Mix well, cover and bring to a boil, reduce heat and uncover, simmering for 30 \u2013 40 min.<\/li>\n<li>Let cool for 5 \u2013 10 minutes, then transfer the solid and most of the juice (all if it fits) to a blender and process until very smooth.<\/li>\n<li>Strain the chile puree back into the cleaned saucepan, pressing on the solids to extract as much puree as possible.<\/li>\n<li>Add the 3 cups of beef stock and return to a low boil.<\/li>\n<li>Reduce by about half.<\/li>\n<li>Add the cream.<\/li>\n<li>Boil slowly again, reducing until thickened to a nice medium sauce consistency.\u00a0(If the sauce is not thick enough, mix 1 teaspoon of cornstarch with \u00bd cup of water\u00a0and add to pan. Stir until thick (almost boiling).<\/li>\n<li>Correct for salt.<\/li>\n<\/ol>\n<p><strong>To serve:<\/strong><\/p>\n<p>Reheat sauce.<br \/>\nSlice tri-tip \u00bc inch thick across the grain and place 2 \u2013 3 slices on each plate.<br \/>\nTop with 1\/3 cup of the sauce.<\/p>\n<p><strong>Serves:<\/strong> 10-12<\/p>\n<p><strong>Source:<\/strong> Sharing the Table at Garland&#8217;s Lodge. Sedona, Arizona &#8211;\u00a0Amanda Stine and Mary Garland<\/p>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Great over\/under any barbecue. Ingredients: 4 large dried ancho chiles, stemmed, seeded and rinsed 1 canned chipotle in adobo, with some sauce (You can freeze the rest of the can for next time.) \u00bd medium yellow onion, chopped 4 garlic cloves, peeled and chopped 2 tsp cumin seeds 2 tsp oregano 2 tsp sage 2 &hellip; <a href=\"https:\/\/hill-kleerup.org\/blog\/margie\/ancho-chile-cream.html\" class=\"more-link\">Continue reading<span class=\"screen-reader-text\"> &#8220;Ancho Chile Cream&#8221;<\/span><\/a><\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_seopress_titles_title":"","_seopress_titles_desc":"","_seopress_robots_index":"","_seopress_robots_follow":"","_seopress_robots_imageindex":"","_seopress_robots_snippet":"","_seopress_robots_primary_cat":"","_seopress_robots_breadcrumbs":"","_seopress_robots_freeze_modified_date":"","_seopress_robots_custom_modified_date":"","_seopress_robots_canonical":"","_seopress_social_fb_title":"","_seopress_social_fb_desc":"","_seopress_social_fb_img":"","_seopress_social_fb_img_attachment_id":0,"_seopress_social_fb_img_width":0,"_seopress_social_fb_img_height":0,"_seopress_social_twitter_title":"","_seopress_social_twitter_desc":"","_seopress_social_twitter_img":"","_seopress_social_twitter_img_attachment_id":0,"_seopress_social_twitter_img_width":0,"_seopress_social_twitter_img_height":0,"_seopress_redirections_value":"","_seopress_redirections_enabled":"","_seopress_redirections_enabled_regex":"","_seopress_redirections_logged_status":"","_seopress_redirections_param":"","_seopress_redirections_type":0,"_seopress_analysis_target_kw":"","footnotes":""},"categories":[30,26,110],"tags":[72],"class_list":["post-1473","post","type-post","status-publish","format-standard","hentry","category-entree-beef","category-ethnic-mexican","category-sauces","tag-vpwl-apr-2013"],"share_on_mastodon":{"url":"","error":""},"_links":{"self":[{"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/posts\/1473","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/comments?post=1473"}],"version-history":[{"count":3,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/posts\/1473\/revisions"}],"predecessor-version":[{"id":2305,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/posts\/1473\/revisions\/2305"}],"wp:attachment":[{"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/media?parent=1473"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/categories?post=1473"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/tags?post=1473"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}