Baked Goat Cheese in Ancho Chile Red Sauce
Ancho (Ahn-cho) Chile (Capsicum Annum) means Wide Chile Pepper. This chile ranges from 3 – 4 on a heat scale of 1 to 10. An Ancho is the dried form of a Poblano Pepper and often is mislabeled as a Pasilla or Mulato Pepper. Anchos have sweet fruity flavor with hints of cherry, prune, and fig. Anchos, combined with the Pasilla and Guajillo, form the Holy Trinity of chiles used to prepare the traditional mole sauces. Scoville heat units are 1,000 to 3,000.
Anchos are great in salsa, soups, enchilada and any sauce needing mild heat and chile flavor. Chopped, pureed or ground, they can be added directly to your recipes.
1 ancho chile
1/2 cup vegetable broth
1/2 small onion
1 clove garlic
1 Tbsp olive oil
1 tsp dried parsley
1 tsp thyme
1 Tbsp milk
3 Tbsp goat cheese
1 tsp Parmesan
1 Tbsp cilantro
Deseed and devein the Ancho Chile. Slice into quarters and dry fry in a pan over low heat, pressing down on the chile with a spatula, only for a few mins, then remove and place in a bowl. Pour some boiling water over the chiles to cover them, and let them sit for about 30 mins.
In a sauce pan, bring water to a boil, add tomatoes and remove when they being to split. Skin the tomatoes and quarter them, set aside.
In a large frying pan, heat some olive oil over medium heat and add onions and herbs. Cook for 7 mins or so and add a clove of minced garlic. Cook for a few mins and add tomatoes, broth, and chile (diced up). Reduce until the sauce is thickened, remove from heat and add in a tbsp of milk. Add fresh cilantro and pour into a ramekin or really really cool mini french oven. Drop some goat cheese balls into the sauce, sprinkle parmesan on top, and cook (covered) in the oven for about 10 mins at 400, remove lid and broil another 5 mins. Garnish with fresh cilantro.