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Recipe Name: Ancho Chili Puree Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Preparation Time:
Number of Servings: 1

1 Tablespoon(s) Olive oil
Shells and heads from shrimp
2 Shallots, peeled and diced
1 Clove garlic, peeled and
4 Ancho chilies, seeded and
2 Sprigs fresh cilantro
1 Serrano chili, seeded
2 Cup(s) Fish stock
1 Tablespoon(s) Masa Harina
1 Teaspoon(s) Fresh lime juice
1/2 Teaspoon(s) Honey
Salt to taste
Heat oil in a small saucepan over high heat. When it just starts to
smoke, add shrimp shells and heads and saut for 1 minute, stirring
constantly, or until bright pink in color. Add shallots, garlic and
anchos. Lower heat and cook, stirring constantly, for about 4 minutes
or until shallots, garlic, and anchos are lightly toasted. Add
tomatoes, cilantro and serrano. Raise heat to medium and cook 2
minutes. Add stock. Lower heat and simmer gently for 15 minutes. Do
not reduce. Pour into a blender and puree until smooth. Mix masa
harina with enough cold water to make a paste. Then, with the motor
running, add to the puree in the blender. Strain through a fine sieve
and stir in lime juice, honey and salt. Keep warm until ready to use.
Serve Chorizo Fingers with Ancho Chili Puree. To order GMA recipes or
to subscribe yearly please call: 1-800-543-4GMA Single recipes $3 /
Yearly $14.95 Busted by Barb ob 2/21/98 Serving Ideas : Serve Chorizo
Fingers with Ancho Chili Puree. NOTES : Dean Ferring of The Mansion on
Turtle Creek, Dallas, Texas Recipe by: Dean Ferring of The Mansion on
Turtle Creek, Dallas, Texas Posted to MC-Recipe Digest by
"" <> on Mar 17, 1998

Nutrition (calculated from recipe ingredients)
Calories: 962
Calories From Fat: 196
Total Fat: 22.2g
Cholesterol: 4.7mg
Sodium: 2533.5mg
Potassium: 4708.4mg
Carbohydrates: 164.1g
Fiber: 42.3g
Sugar: 67.6g
Protein: 49g

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