Coconut Lime Dressing for Ceviche

2 cups coconut cream

1 clove garlic, minced

1 shallot, peeled and chopped

1 cup lime juice, fresh squeezed is best

1 tablespoon Dijon mustard

1 teaspoon sesame oil

2 cups olive oil blend

1 tablespoon chipotle chiles canned in adobo

2 ounces honey

1 tablespoon white balsamic vinegar

1 cup cilantro, chopped

Put all ingredients in blender except the oil and blend. Slowly add in oil and season with salt and pepper to taste.

Ancho Chile (Enchilada) Sauce

20 ancho chiles, dried, seeds, and stem removed

8 onions, large, rough chopped

15 tomatoes, cut into quarters

20 cloves of garlic, chopped

1 cup oil

1 tablespoon dried oregano

1 cup cider vinegar

salt and pepper, to taste

2 gallons chicken or vegetable stock

1/2 cup olive oil

cinnamon, to taste

cumin, to taste

chili powder, to taste (Mexican chili powder is best)

1. Place oil, garlic, and onions in large sauce pot and slightly caramelize onions until sweet.
2. Carefully toast dried chiles in low oven until fragrant, careful not to burn.  
3. Simmer chiles in water for 5 minutes to reconstitute, discard water if bitter.
4. Roast tomatoes in oven with olive oil until soft.
5. Add tomatoes, chiles, oregano, vinegar, and stock to pot and simmer for 1 hour.
6. Puree sauce and season to taste.