Crema de chipotle (chipotle cream sauce)
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | larges | Tomatoes |
| 8 | mediums | Tomatillos; with husks and stems removed |
| 2 | Ancho chiles; with stems and seeds removed | |
| 1 | Clove garlic | |
| 2 | slices | Onion; 1/4 inch thick |
| 2 | Chipotle peppers in adobo; to 4 | |
| ¼ | teaspoon | Toasted cumin seed; or cumin powder |
| 1 | teaspoon | Salt |
| 2 | teaspoons | Corn oil |
| ½ | cup | Lowfat sour cream; thinned with |
| 2 | tablespoons | Skim milk |
Directions
Prepare Crema de Chipotle. Put the tomatoes, tomatillos, and chiles anchos in a large saucepan and cover with water. Simmer for 5 minutes and drain; reserve cooking water. Pit the garlic and one onion slice in a blender. Add the tomatoes, tomatillos, chiles anchos, chiles chipotles, cumin, salt, and 1 cup of the reserved cooking water. Puree and strain into a large bowl.
Posted to CHILE-HEADS DIGEST by "Jim Tidwell" <snd1jlt@...> on May 29, 1998