Ancho Cream Sauce

By jeknudson

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

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

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