STREAMING NOW: Carnivorous

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“This recipe is to accompany chorizo fingers. The original recipe called for an undisclosed amount of shrimp heads & shells, if you happen to have them on hand use them when heating the oil. Think I'll make this after a shrimp & fish dinner so I'll have the shrimp heads/shells & fish carcasses to make fresh stock. No amount made so I am guessing at yield until I get to make it.”
READY IN:
35mins
YIELD:
4 cups
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat oil in a small saucepan over high heat. When it just starts to shimmer, add shallots, garlic and anchos. Lower heat and cook, stirring constantly, for about 4 minutes or until shallots, garlic, and anchos are lightly toasted.
  2. Add tomatoes, cilantro and serrano. Raise heat to medium and cook 2 minutes. Add stock. Lower heat and simmer gently for 15 minutes. Do not reduce. Pour into a blender and puree until smooth. Mix masa harina with enough cold water to make a paste. Then, with the motor running, add to the puree in the blender. Strain through a fine sieve and stir in lime juice, honey and salt.
  3. Keep warm until ready to use.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: