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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 2 |
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Excellent over grilled pork or beef Ingredients:
2 tablespoons canola oil |
1 large red onion, coarsely chopped |
3 garlic cloves, coarsely chopped |
2 new mexico red chilies, lightly toasted |
2 guajillo chilies, lightly toasted |
1 ancho chili, lightly toasted |
6 -8 cups homemade chicken stock |
1/4 cup creme fraiche |
2 tablespoons maple syrup |
salt and pepper |
Directions:
1. Heat the oil in a medium saucepan over medium-high heat. Add the onions and garlic, and cook until soft. Add the chiles and stock, and bring to a simmer for 20 to 25 minutes, or until the chiles are soft. Transfer the mixture to a food processor and process until smooth.
2. Strain the mixture into a saute pan that has been set on high heat for a few minutes, and cook the sauce until slightly thick. Remove from the heat and stir in the creme fraiche and maple syrup. Season with salt and pepper, to taste.
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