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Ancho Cream Sauce

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This ancho cream sauce is spicy yet creamy and perfect over arroz con pollo, tacos, enchiladas, and many other dishes.

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Rate this recipe 4.2/5 (13 Votes)

Ingredients

  • 4 cups water
  • 3 teaspoons dry instant beef broth (regular or vegetarian, see note)
  • 8 ounces tomato paste
  • 3 teaspoons fresh minced garlic
  • 1 teaspoon ancho chili powder
  • 1 teaspoon cumin
  • 1/2 teaspoon cocoa
  • 1 1/2 teaspoons vinegar
  • 3/4 teaspoon Tabasco sauce
  • 1 1/2 cups whipping cream
  • salt and pepper to taste

Details

Servings 1
Cooking time 15mins

Preparation

Step 1

Bring the first nine sauce ingredients to a boil, then turn down heat. Add whipping cream. Season with salt and pepper.

Recommended:
Pour over chicken and sautéed vegetables and mix together. Serve with your favorite rice.

For the chicken and vegetables:
2 tablespoons olive oil and butter
1 pound sliced baby portabellas
1 onion, slivered
2 cups poached or purchased rotisserie chicken

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