Serrano Chile Cream Sauce Recipes

Steps:

• Heat oil in medium saucepan over medium-high heat. Fry chiles until blistered, about 3 minutes. Remove chiles from oil. Cool chiles and chile oil completely.
• Line large skillet with foil; heat over medium heat. Add onion and cook until softened and blackened in spots, about 5 minutes per side. Cool.
• Cut stems off chiles. Combine chiles, onion, garlic, salt, and 2 tablespoons chile oil in blender; chop finely. With blender running, slowly drizzle in remaining chile oil and blend until thick. (Can be made 1 day ahead; cover and chill.)

Steps:

• Whisk mayonnaise, sour cream, 3 tablespoons lime juice, lime peel, chile, and garlic in large bowl. Stir in cilantro. Add cabbage and green onions; toss to incorporate evenly. Season with salt and pepper. Cover and chill 1 hour. DO AHEAD: Can be made 1 day ahead. Keep chilled.
• Season slaw with more lime juice, salt, and pepper, if desired, just before serving.

Steps:

• 1. Put the serranos, shallots, garlic, and vinegar in a heavy medium saucepan and bring to a boil over medium-high heat. Boil until liquid boils down to about 1 teaspoon, about 2 minutes. Add the broth and cream. Boil briskly, stirring occasionally, until reduced to about 1½ cups, about 10 minutes. (Watch to prevent boil-over.) Pour the sauce through a fine-mesh strainer into a medium bowl. Press solids with a spoon to extract the juices. Discard the solids. Return the sauce to the saucepan. 2. In small bowl mix about 2 tablespoons of the sauce with the cornstarch and stir into the sauce. Bring the sauce to a boil. Reduce heat and simmer over medium-low heat until the sauce thickens and coats the back of a wooden spoon, 3 to 4 minutes. Add the salt. The sauce is ready to use, or cover and refrigerate up to 3 days. From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Steps:

• Place serrano peppers, garlic, and salt in a food processor; pulse until finely chopped. With the motor running, slowly pour the vinegar through the feed tube; process until sauce is smooth, about 5 minutes.
• Pour sauce into a saucepan; bring to a boil and cook for 1 minute. Pour sauce into a clean jar and store in the refrigerator for at least 1 day.
• Strain sauce through a fine-mesh strainer; store in the refrigerator.

Steps:

• 1. Prepare the serrano cream sauce. Cover and set aside, or if made ahead store covered in the refrigerator for up to 2 days. Reheat before serving. Prepare the carrots and jicama. 2. Preheat the oven to 400°. Trim excess fat or flabby skin from the chicken breasts. Season with salt and brush all over with oil. Place on a foil-lined baking sheet, skin side up, and bake until the skin is golden brown, about 15 minutes. 3. While the chicken cooks, reheat the sauce and the vegetables, if necessary. To serve, place 1 chicken breast on each of 4 serving plates. Arrange the carrots and jicama on each plate. Spoon some of the sauce over each chicken breast and sprinkle with parsley. Pass the remaining sauce at the table.From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.