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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 8 |
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This recipe is to accompany chorizo fingers. The original recipe called for an undisclosed amount of shrimp heads & shells, if you happen to have them on hand use them when heating the oil. Think I'll make this after a shrimp & fish dinner so I'll have the shrimp heads/shells & fish carcasses to make fresh stock. No amount made so I am guessing at yield until I get to make it. Ingredients:
1 tablespoon olive oil |
2 shallots, peeled and diced |
1 garlic clove, peeled and sliced |
4 ancho chilies, seeded and chopped |
2 cups tomatoes, paste type, seeded & chopped |
1/4 cup cilantro, fresh, chopped |
1 serrano chili, seeded |
2 cups fish stock |
1 tablespoon masa harina |
1 teaspoon lime juice, fresh |
1/2 teaspoon honey |
salt, to taste |
Directions:
1. Heat oil in a small saucepan over high heat. When it just starts to shimmer, add shallots, garlic and anchos. Lower heat and cook, stirring constantly, for about 4 minutes or until shallots, garlic, and anchos are lightly toasted.
2. Add tomatoes, cilantro and serrano. Raise heat to medium and cook 2 minutes. Add stock. Lower heat and simmer gently for 15 minutes. Do not reduce. Pour into a blender and puree until smooth. Mix masa harina with enough cold water to make a paste. Then, with the motor running, add to the puree in the blender. Strain through a fine sieve and stir in lime juice, honey and salt.
3. Keep warm until ready to use.
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