Creamy Anchos and Onions

1. 1

   Heat a large cast-iron skillet.

2. 2

   Add the anchos and toast over moderate heat, pressing down with a spatula, until fragrant and blistered, about 20 seconds per side.

3. 3

   Transfer to a plate and let cool, then cut the chiles into 1/2-inch pieces.

4. 4

   Melt the butter in a large skillet.

5. 5

   Add the onions and garlic, cover and cook over moderate heat, stirring, until the onions are softened, about 5 minutes.

6. 6

   Add the stock and cook until reduced by half, 6 to 7 minutes.

7. 7

   Add the anchos, cream and tarragon and cook over moderately low heat until the onions and anchos are tender and the cream is thickened, about 10 minutes.

8. 8

   Add the salt and lime juice, transfer to a bowl and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.