Recipe By: Chef Marcel @ MCAllen Culinary Academy
*To make this sauce for the kids, simply remove the membrane and seeds before roasting.
4 ancho chiles*
2 galic cloves, crushed
1/4 teaspoon cinnamon freshly grated
1/8 teaspoon cloves freshly ground
1 teaspoon salt
1 teaspoon cumin seeds, roasted
1 teaspoon black pepper
2 tablespoons extra virgin olive oil
2 tablespoons all purpose flour
3 cups vegetable broth, hot
1. Place peppers on lined cookie-sheet and place in 350ºF oven for 3-5 minutes to toast.
You will notice a nice sweet flavor which is brought out by the heat.
2. Place peppers in a heavy sauce pan and cover with the hot broth, bring to a boil and let soak for a minimum of 15 minutes, up to 2 hours.
3. Add softened peppers, spices, garlic and some of the soaking liquid to a blender and process until smooth.
(If you removed the membrane and seeds from the peppers and find the could use just a little heat, you could add a little of them to the blender at this point).
4. In heavy sauce pan place oil and flour, bring together while whisking over medium high heat until a paste forms that begins to color.
This is called a ‘Roux”
A little at a time while stirring add the sauce to the roux until all the sauce is absorbed.
5. If the sauce is too thick just add some of the reserved liquid to thin the sauce.