Ancho Chili Puree Recipe



  1. 1 Tbsp. Extra virgin olive oil Shells and heads from shrimp
  2. 2 x Shallots, peeled and diced
  3. 1 x Clove garlic, peeled and sliced
  4. 4 x Ancho chilies, seeded and minced
  5. 2 sprg fresh cilantro, minced
  6. 1 x Serrano chili, seeded
  7. 2 c. Fish stock
  8. 1 Tbsp. Masa harina
  9. 1 tsp Fresh lime juice
  10. 1/2 tsp Honey Salt to taste


  1. 1.
  2. Heat oil in a small saucepan over high heat.
  3. When it just starts to smoke, add in shrimp shells and heads and saute/fry for 1 minute, stirring constantly, or possibly till bright pink in color.
  4. Add in shallots, garlic and anchos.
  5. Lower heat and cook, stirring constantly, for about 4 min or possibly till shallots, garlic, and anchos are lightly toasted.
  6. 2.
  7. Add in tomatoes, cilantro and serrano.
  8. Raise heat to medium and cook 2 min.
  9. Add in stock.
  10. Lower heat and simmer gently for 15 min.
  11. Don't reduce.
  12. Pour into a blender and puree till smooth.
  13. Mix masa harina with sufficient cool water to make a paste.
  14. Then, with the motor running, add in to the puree in the blender.
  15. Strain through a fine sieve and stir in lime juice, honey and salt.
  16. Keep hot till ready to use.
  17. Serve Chorizo Fingers with Ancho Chili Puree.
  18. Serving Ideas : Serve Chorizo Fingers with Ancho Chili Puree.