Ancho Chile Cream
|Ancho chile||1 Small, halved, stemmed and seeded|
|Half and half/Milk||3 Tablespoon|
|Sour cream/Creme fraiche||2 Tablespoon|
1. Heat a small skillet over high heat until quite hot, then add the ancho chile and toast until fragrant, about 30 seconds per side. Transfer the chile to a small bowl and add hot water to cover. Set aside for 10 minutes to soften.
2. Pat the chile dry and place in a blender with the half-and-half; puree until smooth. Strain the mixture through a fine sieve into a bowl; whisk in the sour cream.