Serves: 2
Total Calories: 410
1. Prepare the chiles. Then, cut the toasted ancho chiles into pieces and soak in hot water to soften for 15 minutes. In a small, dry skillet, pan roast the tomatoes and garlic until the tomatoes are lightly charred on both sides, and the garlic is slightly soft with some brown spots, about 5 minutes. Transfer to a blender. Add the soaked chiles, Worcestershire, oregano, red pepper, and the chicken broth. Blend until very smooth. Reserve in the blender.
2. In a saucepan, heat the oil over medium heat. Pour in the puréed mixture and cook, stirring, 1 minute. Add the wine and cook, partially covered. Bring to a boil reduce heat to medium-low and cook, stirring frequently until reduced and thickened, about 10 minutes. Stir in the butter and salt. The sauce is ready to use, or store, covered, in the refrigerator for 3 days or freeze for 3 months.
From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Ancho Chile and Red Wine Sauce recipe is from the 1,000 Mexican Recipes Cookbook. Download this Cookbook today.
"I must say this is the best recipe software I have ever owned."
-Rob
"Your DVO cookbook software saves me time and money!"
-Mary Ann
"Call it nutrition software, meal planning software, cooking software, recipe manager, or whatever you want. It is the software I use to stay healthy!"
-David
"Your software is the best recipe organizer and menu planner out there!"
-Toni
"Thank you so very much for creating such a wonderful cooking recipe program. I think this is the best recipe program there is!"
-Sarah
"I saw lots of recipe software for PC computers but I was having a hard time finding really good mac recipe software. I'm so glad I discovered Cook'n! It's so nice to have all my recipes in a computer recipe organizer. Cook'n has saved me so much time with meal planning and the recipe nutrition calculator is amazing!!!
-Jill
My favorite is the Cook'n Recipe App.
-Tom
