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Ingredients

• 1 oz dried ancho chiles, seeded and soaked in hot water until soft, about 1 hour
• 8 tbs (1 stick) unsalted butter, at room temperature
• 3 tbs chopped fresh cilantro (leaves and stems)
• 3 tbs chopped fresh flat-leaf parsley
• 1 tsp minced garlic
• 11 tbs dry white wine
• 1 tsp sweet smoked paprika
• 1/2 tsp crushed red pepper flakes
• Grated zest of 1 lime

Description

Cuisine A Latina By Michelle Bernstein And Andrew Freidman

Group Recipes