Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  3                     dried ancho chiles
  2               cups  cream
  1                cup  dry white wine
  3             cloves  garlic -- roasted and pureed
  1              pinch  cayenne
                        salt and pepper -- to taste

Preparation:

Slit open the chiles and remove the stems and seeds. Soak the chiles in boiling water to cover for 30 minutes. Remove from the bowl, puree in a blender with a little of the soaking liquid, and set aside. Combine the cream, wine, and garlic in a saucepan and reduce by half. Add the chile puree and seasonings and mix thoroughly. Notes: This sauce can be made up to 2 days in advance and refrigerated. Reheat gently before serving. VARIATION: This sauce can be made with other chile varieties such as cascabel, guajillo, or pasilla, perhaps with a small amount of chipotle include with another variety.

Nutritional Information:

335 Calories (kcal); 30g Total Fat; (88% calories from fat); 3g Protein; 5g Carbohydrate; 105mg Cholesterol; 48mg Sodium