Anchos and onions simmered in cream make a sublime accompaniment to the turkey. Or you could serve this dish with any type of grilled or roasted meat. Delicious, Quick Side Dishes

Robert Del Grande
November 1999

Gallery

© Quentin Bacon

Recipe Summary

Yield:
8 TO 10
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat a large cast-iron skillet. Add the anchos and toast over moderate heat, pressing down with a spatula, until fragrant and blistered, about 20 seconds per side. Transfer to a plate and let cool, then cut the chiles into 1/2-inch pieces.

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  • Melt the butter in a large skillet. Add the onions and garlic, cover and cook over moderate heat, stirring, until the onions are softened, about 5 minutes. Add the stock and cook until reduced by half, 6 to 7 minutes. Add the anchos, cream and tarragon and cook over moderately low heat until the onions and anchos are tender and the cream is thickened, about 10 minutes. Add the salt and lime juice, transfer to a bowl and serve.

Make Ahead

The dish can be refrigerated overnight. Rewarm gently before serving, adding a few tablespoons of water if the cream is too thick.

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