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Categories:Viewed: 108 - Published at: 8 years ago
Ingredients
- 5 medium ancho chiles, stemmed and seeded
- 1 tablespoon unsalted butter
- 1 pound small white onions, trimmed but with the root end left intact, halved lengthwise
- 4 garlic cloves, coarsely chopped
- 1 cup turkey or chicken stock or canned low-sodium broth
- 2 cups heavy cream
- 1/4 cup tarragon leaves
- 1 teaspoon salt
- 1 teaspoon fresh lime juice
Method
- Heat a large cast-iron skillet.
- Add the anchos and toast over moderate heat, pressing down with a spatula, until fragrant and blistered, about 20 seconds per side.
- Transfer to a plate and let cool, then cut the chiles into 1/2-inch pieces.
- Melt the butter in a large skillet.
- Add the onions and garlic, cover and cook over moderate heat, stirring, until the onions are softened, about 5 minutes.
- Add the stock and cook until reduced by half, 6 to 7 minutes.
- 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.
- Add the salt and lime juice, transfer to a bowl and serve.
