Pomegranate Ancho Glaze
|September 5, 2010||Posted by Vianney under Mexican, Uncategorized|
Of all the chiles this wonderful world offers us culinary enthusiast my love my beloved poblano is at the top of my list. I love the poblano in any of it’s glorious forms either roasted, filled, in rajas, pickled, charred..etc. But dry this jewel of a poblano and you get nothing other than pure perfection, Chile Ancho. Chile ancho is a rich burgundy, mild in flavor chile that when added to any dish offers a warming sensation that is quickly addictive. Here in South Texas they sell them either by the pound or by the bag, but my friends the bags are HUGE, I screamed in delight when I ran across them in my local grocery store. Chuls quickly ran over thinking I had almost slipped only to find her mother hugging a enormous bag of dried ancho chiles. After regaining my composure I placed my bags (yes, I purchased 5, a girls gotta be prepared ) carefully in my cart, finished my grocery shopping all while imagining my future meals of ancho delight filled goodness.
With Labor Day approaching what else would be better than a dark ruby red glaze or sauce, call it as you like, with my slices of brisket. Ancho chiles simmered in pomegranate juice until reconstituted, then whizzed in the food processor with roasted garlic and onion. Heat until reduced and enjoy, clearly another sure sign of the melding of two wonderful places, the Texas brisket and Mexican chile ancho. Enjoy! May you have a wonderful Labor Day!! Enjoy your family, friends and great meals. Love Sweet Life.
Pomegranate Ancho Glaze
by Sweet Life
by Vianney Rodriguez
2 dried ancho chiles
8 oz pomegranate juice
2 cloves garlic unpeeled
1 onion halved
1 serrano (if desired)
In a small sauce pan heat juice and ancho chiles on medium heat until chiles reconstituted about 5-10 minutes.
Remove chiles and remove stem and seeds.
Place onion, garlic, onion, and serrano (if using) on a sheet pan and broil until charred, watch carefully so you do not burn garlic and serrano.
Place chiles, juice, onion, serrano and garlic in a food processor and process until smooth. Add salt and pepper to desired taste.
Return to sauce pan and heat on medium heat until mixture is reduced and begins to thicken, about 10 minutes.
Shout out to Ryan from POM wonderful for sending my a great gift of POMjuice, when he emailed me I most politely agreed, warning him the juice might end up slathered on brisket. He quickly answered that’s great, I’m born and raised in El Paso, Texas… awesome!
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Love this recipe, why not try Guava-Tequila Glaze
(oh and lastly all pictures and words are mine, yes mine, don’t be sleazy and steal work..it’s copyrighted, yup all mine…love ya! Sweet Life)
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