1 lg Poblano chile
2 tb Olive oil
1/4 c Onion; minced
1 ts Tomato paste
2 1/3 c Canned beef broth
2/3 c Fresh orange juice
2 tb Fresh lime juice
2 tb Golden brown sugar
2 tb Mild-flavored (light) molasses
2 ts Instant espresso powder
2 ts Orange peel; grated
1 1/2 ts Lime peel; grated
1/2 ts Cumin; ground
2 ts Corn starch
2 ts Fresh cilantro; chopped
Roast chile. Peel, seed, and finely chop.
Heat oil in heavy large saucepan over medium heat. Add chile and
onion and saute 3 minutes. Mix in tomato paste. Add 2 cups broth,
orange juice, lime juice, sugar, molasses, espresso powder, orange
peel, lime peel, and cumin. Boil gently until reduced to 1-1/2
cups, stirring occasionally, about 20 minutes.
Mix cornstarch and remaining 1/3 cup broth in small bowl. Add to
sauce and boil until slightly thickened, stirring frequently, about
2 minutes. Mix in cilantro.
Can be made one day ahead. Cover and refrigerate. Rewarm before
using.
This sauce is served over steaks that have been seasoned with
cumin, cloves, nutmeg, and onion powder and then sauteed.
