Dried Chile Cream Sauce

  • Servings: Makes about 1 cup


  • 2 large dried chiles, such as anchos, guajillos, mulatos or pasillas—halved, stemmed and seeded
  • 1 cup heavy cream
  • Salt
  • Cayenne pepper
  • Lime wedges, for serving

How to make this recipe

  1. Soak the chiles in 1 cup of hot water until softened, about 20 minutes. Drain and finely chop to a paste-like consistency.

  2. In a small saucepan, combine the chiles with the cream and bring to a slow simmer over moderate heat, whisking. Remove from the heat and let steep for 5 minutes.

  3. Simmer the sauce over low heat, whisking constantly, until it is the consistency of light cream, about 3 minutes. Season with salt and cayenne; serve with lime wedges.

Serve With

Chicken, red meat or full-flavored fish.

Suggested Pairing

The tart spiciness of the sauce calls for the intense fruitiness of a Zinfandel, such as the Cline Zinfandel, from California.

Contributed By Published March 1997

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480520 recipes/dried-chile-cream-sauce 2013-12-06T23:24:13+00:00 James Peterson american|southwestern-tex-mex|sauces-and-condiments|basic-easy|fast|vegetarian march-1997,james peterson,dried chile cream sauce,ancho cream sauce,spicy cream sauce,tex-mex cream sauce recipes,dried-chile-cream-sauce 480520

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