Preparation / Directions:
Bring large pot of water to boil. Add chilies and boil until tender, about 15 minutes. Drain, reserving 1/4 cup cooking liquid. Puree chilies with 1/4 cup cooking liquid in blender.
Strain through sieve. Set aside.
Melt butter in heavy large skillet over medium heat. Add 1 tablespoon chipotle paste, onion, rosemary, pepper, shallot and garlic and stir 2 minutes. Add wine and boil until reduced by half. Add cream and boil until reduced to thin sauce consistency, stirring occasionally, about 10 minutes. Taste, adding more chipotle paste if desire. Add cornstarch mixture and boil 1 minute, stirring constantly.
Can be prepared 1 day ahead. Cool completely. Cover and refrigerate. Rewarm before using.
Makes 3-3/4 cups. Use with Crab Enchiladas with Chipotle Cream Sauce.
Recipe from Sonora Cafe, Los Angeles, California. Source: Bon Appetit - April, 1988
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