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Ancho Cream Sauce


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 (17 Votes)


  • 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


Servings 1
Cooking time 15mins


Step 1

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

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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