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Ancho Chili Puree

Ingredients :
1	tbl	Olive oil
		Shells and heads from shrimp
2	x	Shallots, peeled and diced
1	x	Clove garlic, peeled and sliced
4	x	Ancho chilies, seeded and chopped
2	sprg	fresh cilantro, chopped
1	x	Serrano chili, seeded
2	cup	Fish stock
1	tbl	Masa harina
1	tsp	Fresh lime juice
1/2	tsp	Honey
		Salt to taste

How to cook :

1. Heat oil in a small saucepan over high heat.
When it just starts to smoke, add shrimp shells and heads and saute for 1 minute, stirring constantly, or until bright pink in color.
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.
Keep warm until ready to use.
Serve Chorizo Fingers with Ancho Chili Puree.
Serving Ideas : Serve Chorizo Fingers with Ancho Chili Puree.

Tags : America