ANCHO CHILE-FISH TACOS WITH CREAMY CABBAGE SLAW
Ancho chile pepper powder and two kinds of shredded cabbage give these easy-to-make fish tacos their spicy-crunchy-creamy appeal.
Provided by My Food and Family
Categories Recipes
Time 55m
Yield 8 servings
Number Of Ingredients 9
Steps:
- Mix first 3 ingredients in shallow dish until blended. Add fish; turn to evenly coat. Refrigerate 30 min. to marinate. Meanwhile, combine all remaining ingredients except tortillas. Refrigerate until ready to use.
- Heat large heavy nonstick skillet on medium-high heat. Remove fish from marinade; discard marinade. Add fish to skillet; cook 5 min. or until fish flakes easily with fork, turning after 3 min.
- Top tortillas with fish and coleslaw.
Nutrition Facts : Calories 250, Fat 13 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 40 mg, Sodium 220 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 17 g
ANCHO CHILE CHIPS
Steps:
- Heat oil to 375 degrees F. Fry potatoes, in batches and drain on paper towels. Immediately toss with ancho powder and salt.
JICAMA COLE SLAW
Provided by Marcela Valladolid
Categories side-dish
Time 30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F. Spread the candied pecans on a small baking sheet and toast in the oven for 5 minutes. Set aside.
- Combine the yogurt, cilantro, mayonnaise, lemon juice and agave sweetener in a medium mixing bowl. Whisk until evenly incorporated. Season with salt and pepper.
- Combine the yogurt dressing with the jicama, apples and cucumbers. Toss and make sure everything is evenly dressed. Add the pecans and toss to combine. Taste for seasoning and add salt and pepper if needed. Serve immediately or at room temperature.
Nutrition Facts : Calories 196, Fat 8 grams, SaturatedFat 4 grams, Cholesterol 3 milligrams, Sodium 217 milligrams, Carbohydrate 30 grams, Fiber 8 grams, Protein 3 grams, Sugar 16 grams
ANCHO CHILE GLAZED RIBS
Provided by Aarón Sánchez
Yield 4 servings
Number Of Ingredients 17
Steps:
- Season racks generously with salt and pepper. Combine oil and seasoning and mix well until a paste forms. Then brush racks with seasoning paste on both sides. On a hot grill or grill pan, cook ribs for 2 minutes on both sides. While ribs are cooking, combine ingredients for braising liquid in large mixing bowl. After ribs have cooked on both sides, place in roasting pan and cover with braising liquid, reserving 1 cup, strained. Cook in 375-degree oven for 45 minutes to 1 hour.
- For the Glaze: In a medium saucepan, heat and cook, onion, garlic, and peppers for 3 minutes. Add vinegar and ancho chilies and reduce by half. Add pineapple and braising liquid. Cook for 10 minutes at medium heat and puree with stock blend until smooth. Remove ribs from oven and finish n a grill or grill pan, cook racks on one side for just a few minutes brushing the other side with the glaze. Repeat twice. Cut ribs off rack and serve.
ANCHO CHILE PORK TENDERLOIN WITH BRUSSELS SPROUTS AND SQUASH
An ancho chile rub serves double-duty in this dinner: it's the sweet and zesty rub for the tenderloin, and the seasoning for the roasted veg.
Provided by Anna Stockwell
Categories Lime Cumin Chile Pork Tenderloin Brussels Sprout Onion Squash Sour Cream Cilantro Wheat/Gluten-Free Fall Winter Roast
Yield 4 servings
Number Of Ingredients 13
Steps:
- Place racks in top and center of oven; preheat to 425°F. Finely grate 2 tsp. lime zest into a small bowl. Stir in cumin, chile powder, brown sugar, and 2 tsp. salt.
- Toss brussels sprouts, onion, squash, 2 Tbsp. oil, and half of spiced salt on a rimmed baking sheet. Transfer to center rack in oven and roast 10 minutes. Toss and continue to roast until vegetables are browned and cooked through, 10-15 minutes more.
- Meanwhile, rub pork tenderloins with remaining spiced salt and heat remaining 2 Tbsp. oil in a large skillet over medium-high. Sear pork on 3 sides until lightly browned, about 3 minutes per side. Turn tenderloins onto remaining side, then transfer skillet to top rack of oven. Roast pork until an instant-read thermometer inserted into thickest part registers 140°F for medium-rare or 145°F for medium, 8-10 minutes (temperature will rise by about 10°F after cooking). Transfer pork to a cutting board and let rest 5 minutes before slicing.
- Whisk sour cream, 2 tsp. lime juice, 1/2 cup cilantro, and remaining 1/4 tsp. salt in a small bowl. Spoon some sauce onto plates, then arrange pork over. Top with cilantro leaves, flakey sea salt, and pepper. Serve vegetables and lime wedges alongside.
More about "ancho chile brussels slaw recipes"
HONEY MUSTARD BRUSSELS SPROUT SLAW - COOKIE AND KATE
From cookieandkate.com
16 BEST JICAMA RECIPES & IDEAS - FOOD NETWORK
From foodnetwork.com
Author By
ANCHO CHILE BRUSSELS SLAW RECIPE - COOKING CHANNEL
From cookingchanneltv.com
Servings 4-6Calories 185 per servingTotal Time 35 mins
ANCHO CHILE BRUSSELS SLAW RECIPE | MARCELA VALLADOLID | FOOD …
From foodnetwork.cel30.sni.foodnetwork.com
ANCHO CHILE BRUSSELS SLAW RECIPE - LIFESTYLE | RECIPE | SLAW RECIPES ...
From pinterest.com.au
RECIPE: ANCHO CHILE SHRIMP TACOS WITH SLAW, BLACK BEANS,
From blueapron.com
ANCHO CHILE & ESPRESSO RUBBED PORK TENDERLOIN WITH WARM …
From johnstons.ca
ANCHO CHILE, SHRIMP, AND PASTA RECIPE - SIMPLY RECIPES
From simplyrecipes.com
ANCHO CHILE BRUSSELS SLAW RECIPE | MARCELA VALLADOLID | COOKING …
From cookingchanneltv.cel29.sni.foodnetwork.com
RECIPE ANCHO CHILE BRUSSELS SLAW - YOUTUBE
From youtube.com
ANCHO BRUSSELS RECIPES | RECIPEBRIDGE RECIPE SEARCH
From recipebridge.com
STIR-FRIED BRUSSELS SLAW RECIPE | FOOD NETWORK
From foodnetwork.cel29.sni.foodnetwork.com
ANCHO CHILE BRUSSELS SLAW – RECIPES NETWORK
From recipenet.org
RECIPE FOR ANCHO CHILE BRUSSELS SLAW - POCHES RECIPES
From pochesmarket.com
RECIPE FOR ANCHO CHILE BRUSSELS SLAW - MARLI AVE RECIPES
From marliave.com
RECIPE FOR ANCHO CHILE BRUSSELS SLAW - CRABBIE RECIPES
From underspicycrab.com
SLAW : RECIPES : COOKING CHANNEL | COOKING CHANNEL
From cookingchanneltv.com
RECIPE FOR ANCHO CHILE BRUSSELS SLAW BY DAWN’S RECIPES
From dawnsrecipes.com
You'll also love