Ancho Puree
Ancho Puree
1 1/2 cups (about 7) ancho chiles, stemmed
1 1/2 cups cider vinegar
2 Tbsp minced onion
1 tbsp minced garlic
For a milder puree, rub chiles between your palms to remove most of the seeds
Chop chiles coarsely with a knife or in a food processor
Put them in a bowl & pour the vinegar over
Cover & refrigerate overnight
Add onion & garlic to the chiles & either cover the bowl with plastic & microwave on HIGH for 1 min, or put them in a saucepan over medium-high heat, cover, & simmer for 3 min
Let cool slightly, then puree in a blender until very smooth
Let cool
Store in an airtight container for up to 1 month
Sweet Beans
Sweet Beans (Dulce de Frijoles)
2/3 cup pinto beans
2 cups milk
2 Tbsp butter
3/4 cup granulated sugar
1/2 tsp cinnamon
2 egg yolks, beaten
1/4 cup pecans, chopped
Cover the beans with water & cook until very soft; drain, then put them in a blender with the milk
Puree the beans & strain them through the finest blade of a food mill
In a saucepan, melt butter over medium heat; add bean mixture, sugar & half of the cinnamon & simmer until thick, about 25 min
Remove the pan from the heat, add the beaten egg yolks, then continue cooking over very low heat until quite thick
Pour the mixture onto a plate, top with the nuts, & sprinkle with the remaining cinnamon
Baked Indian Pudding
Baked Indian Pudding
3 cups whole milk
1/2 cup cornmeal
1/2 cup molasses
1/4 cup butter or margarine
1 egg, beaten
1/4 cup granulated sugar
1/4 tsp salt
Dash of cinnamon & ginger
Preheat oven to 300 deg F
In a saucepan, mix milk & molasses
Stir in cornmeal
Cook over medium heat & stir until thickened (about 10 min)
Remove from heat & add butter
In a separate bowl, mix egg, sugar, salt & spices to taste
Add 1/2 cup of hot mixture to egg-sugar mixture
Stir, then add egg-sugar mix to hot mix
Stir again
Pour into a 1-quart casserole dish & set in a bed of water
Bake for about 1 1/2 hrs
The top will spring to the touch when