Blue Corn Fettucine With Chorizo and Smoked Chicken in Ancho Chile Sauce
From choclytcandy 14 years ago
- 70 minutes to make
- Serves 4
Heat Wave: The Best Chile Pepper Magazine Edited by Dave Dewitt and Nancy Gerlach
Ingredients
- 10 ancho chiles, stems and seeds removed shopping list
- 1/4 pound smoked slab bacon shopping list
- 1 1/2 cups chopped onions shopping list
- 2 tbs chopped garlic shopping list
- 1 tsp dried oregano shopping list
- 1/2 tsp ground cumin shopping list
- 1/4 cup tequila, optional shopping list
- 3 cups chicken broth or water shopping list
- 1 pound tomatoes shopping list
- 1/2 pound Mexican-style link chorizo shopping list
- 1/2 pound smoked chicken meat, chopped or shredded shopping list
- 1 12-ounce package blue corn or jalapeno fettuccine shopping list
- Garnish: 1 1/2 cups grated queso blanco or monterey jack cheese shopping list
How to make it
- Place the anchos on a baking sheet in a 200 degree oven for about five minutes until you can smell them roasting. Take care that they do not burn.
- Saute the bacon until it renders its fat. Pour off all but a couple of tbs of fat, add the onions and garlic, and cook until the onions are soft. Add the oregano and cumin and cook for three minutes, stirring frequently. Stir in the tequila and the broth (or water) and bring to a simmer. Add the chiles, remove from the heat, and steep for five or ten minutes.
- Cut the tomatoes in half and roast them cut side down in a heavy skillet over medium heat until blackened.
- Place the ancho mixture along with the tomatoes in a blender or food processor and puree until smooth, adding more broth or water, if necessary, to make a sauce. The sauce should be smooth but not too thick. Return to the saucepan and simmer for 1/2 hour.
- Add the chorizo, taking care not to boil the sauce. You don't want the sausage to burst. Simmer about 12 to 15 minutes, remove the sausage, slice it, and return it to the sauce along with the smoked chicken. Simmer 5 to 10 minutes mores.
- Cook the pasta according to manufacturer's instructions, drain, and divide it on four plates. Ladle the sauce on top, garnish with the grated cheese and serve.
People Who Like This Dish 2
- boosan21 Pleasant Valley, CT
- hot_it_up Columbiana, AL
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The Rating
Reviewed by 4 people-
Is this the Fire Department?... HELP!!! My mouth is on FIRE!!!... from this wonderful recipe!!1 HIGH FIVE FORKS!!!
snowcat17
in Milwaukee loved it
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You know I'm gonna like this one. \0
Jeff
hot_it_up
in Columbiana loved it
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