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Food: Pipián de Chile Ancho
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Pipián de Chile Ancho
2 chiles anchos (these are dry chiles)
3 roma or plum tomatoes
1 thin slice of white onion
1 garlic clove
2 cups chicken broth (one cup for blending)
1 tablespoon vegetable oil or pork lard
1 bay leaf
1/4 dry teaspoon marjoram
1/4 dry teaspoon thyme
salt to taste
To clean dry chiles, never use water or get them wet in any way. Use a dry cloth, and gently rub them or use a vegetable brush to brush away sediment.
1. Prepare the chiles by toasting them very fast (1 to 2 minutes until they become flexible) in a pan (no oil at all). Do not burn them or your salsa will become bitter. Next, soak them in very hot water for 30 minutes or until they are soft enough to blend.
2. Take the chiles out of the water, open them, and remove the seeds and veins (seeds and veins are the hot, spicy part of the chile) by shaking the open chile into the soaking water.
3. Blend tomatoes, onion, garlic clove, chiles and chicken broth until pureed.
4. In a sauce pan heat the pork lard or vegetable oil. Strain the blended pipián over the hot lard (or oil). Add the second cup of chicken broth, bay leaf, marjoram, thyme and salt. Simmer this pipián, on a low heat, uncovered, until it thickens-around 15 minutes.
Pipián de Chile Ancho works well for chicken enchiladas or to top a chicken or turkey. It is also fine as a dip for chips, vegetables or cooked shrimp.
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Average Score: 5
Votes: 1
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