Ancho Chili Cream

1. 1

   Rinse the chili peppers under cold running water, making sure all the seeds are removed.

2. 2

   Place the peppers, garlic, onions, cumin and honey in a large stockpot. Add the water and cook over medium-high heat for 30 minutes.

3. 3

   Remove the pot from the heat and add the diced tomato. Let the mixture cool thoroughly.

4. 4

   When thoroughly cooled, place in a food processor or blender and puree until smooth.

5. 5

   Strain the liquid through a fine mesh strainer to remove any remaining pulp or seeds. Place the strained liquid in a saucepan, add the heavy cream and bring to a rolling boil. Reduce the heat to low and simmer 10 minutes. Remove the pan from the heat and let the mixture cool thoroughly. Allowing it to thicken will make assembling the enchilada easier.

* Per serving · 4 servings · Values may vary.

No additional tips available.