ANCHO CHILE SAUCE
This deeply flavored sauce is part barbecue sauce, part red-wine reduction.
Categories Sauce Blender Garlic Onion Tomato Quick & Easy Backyard BBQ Vinegar Hot Pepper Red Wine Summer Simmer Bon Appétit
Yield Makes about 1 1/2 cups
Number Of Ingredients 11
Steps:
- Place chile in medium bowl. Pour enough boiling water over to cover; let soak until soft, about 30 minutes. Drain, reserving soaking liquid.
- Heat oil in heavy medium saucepan over medium heat. Add onion and sauté until soft, stirring often, about 4 minutes. Add tomato paste; stir 2 minutes. Add garlic and stir 30 seconds. Add wine and softened chile; simmer 2 minutes. Add 3 tablespoons reserved chile soaking liquid, ketchup, and all remaining ingredients. Simmer 3 minutes, stirring often. Season with salt and pepper. Remove from heat and cool slightly.
- Puree sauce in blender, adding more reserved soaking liquid by tablespoonfuls if too thick. DO AHEAD: Can be made 3 days ahead. Cover and chill.
- * Available at many supermarkets and at specialty foods stores and Latin markets.
ANCHO CHILE SAUCE
A most flavorful sauce that can be used on brisket, chicken or any bbq. Note: You can substitute 1 tablespoon Ancho Chile Powder for the dried chile and then add enough water to make it the consistency you want. Start with at least 1/2 cup water. From Bon Appetit.
Provided by gailanng
Categories Mexican
Time 45m
Yield 1 1/2 cups
Number Of Ingredients 13
Steps:
- Place chile in medium bowl. Pour enough boiling water over to cover; let soak until soft, about 30 minutes. Drain, reserving soaking liquid.
- Heat oil in heavy medium saucepan over medium heat. Add onion and saute until soft, stirring often, about 4 minutes. Add tomato paste; stir 2 minutes. Add garlic and stir 30 seconds. Add wine and softened chile; simmer 2 minutes. Add 3 tablespoons reserved chile soaking liquid, ketchup and all remaining ingredients. Simmer 3 minutes, stirring often. Season with salt and pepper. Remove from heat and cool slightly.
- Puree sauce in blender, adding more reserved soaking liquid by tablespoonfuls if too thick. May be made 3 days ahead; cover and chill.
Nutrition Facts : Calories 441, Fat 19.6, SaturatedFat 2.5, Sodium 1066.8, Carbohydrate 52.7, Fiber 5.1, Sugar 34.3, Protein 4.9
INSTANT-POT ANCHO CHILE SAUCE
Of all the sauces I make, this is definitely in the top three for both flavor and utility. Not only does it make delicious Red Chicken Enchiladas, but it's a perfect base for chili, and it adds a delightful piquancy to most Mexican or southwestern dishes.
Provided by Janet A. Zimmerman
Categories Instant Pot Pressure Cooker Sauce Chile Pepper Hot Pepper Cumin Oregano Vinegar Quick & Easy Condiment/Spread
Yield Makes 2 cups
Number Of Ingredients 8
Steps:
- Prepare the chiles:
- Pull or cut off the stems from the chiles and remove as many seeds as possible. Put the chiles in the Instant Pot. Be sure to thoroughly wash your hands after handling the chiles.
- Pressure cook:
- Add the garlic, water, salt, sugar, oregano, and cumin to the Instant Pot. Lock the lid into place. Select Manual; adjust the pressure to High and the time to 8 minutes. After cooking, naturally release the pressure for 5 minutes, then quick release any remaining pressure. Unlock and remove the lid.
- Finish the sauce:
- Pour the sauce into a blender. Add the vinegar and blend until smooth, being careful to hold the lid on. Use immediately, or store in a covered container in the refrigerator for up to a week or in the freezer for up to a month.
SOUTHWESTERN LIME CHICKEN WITH ANCHO CHILI SAUCE
Steps:
- Combine first 9 ingredients in medium bowl; whisk to blend. Place chicken in 13 x 9 x 2-inch glass baking dish. Pour marinade over. Cover and refrigerate overnight, turning occasionally.
- Prepare barbecue (medium-high heat). Remove chicken breasts from marinade. Grill chicken until just cooked through, turning occasionally, about 10 minutes. Place 1 cheese slice atop each chicken breast half; cover barbecue and cook until cheese melts, about 2 minutes. Transfer chicken breasts to plates. Serve with Ancho Chili Sauce.
More about "ancho chile chicken bites in ancho chili sauce recipes"
ANCHO CHICKEN ENCHILADAS | MEXICAN PLEASE
From mexicanplease.com
4.2/5 (13)Total Time 1 hr 15 minsEstimated Reading Time 7 minsCalories 793 per serving
- Wipe off any dusty crevasses on the Anchos, then de-stem and de-seed them. Roast them in the oven at 400F for 1-2 minutes. Cover the Ancho pieces with hot tap water and let reconstitute for 20-30 minutes
- Roast 2 tomatoes in the oven at 400F. They'll be mostly roasted by the time the Anchos are done reconstituting.
- Roughly chop 1 medium-sized onion. Set aside 2 tablespoons of the onion for the inner mixture of the enchiladas. Saute the onion in a dollop of oil over medium heat along with the 2 whole, peeled garlic cloves. Cook until lightly browned.
- Drain the Ancho chilis. Add the chilis, tomatoes, onion, garlic, and 2 cups of stock to a blender. Blend until smooth. Strain the blender sauce through a fine mesh sieve and discard the leftover seeds and skin.
CHICKEN IN A PECAN AND ANCHO CHILE SAUCE - PATI JINICH
From patijinich.com
4.5/5 (8)Servings 4-5Cuisine MexicanCategory Main Dish
- Heat a comal or small skillet over medium heat, and toast the stemmed, seeded ancho chiles until the skin changes color and the chiles begin to release fumes, about 1 minute. Remove from the heat and add the onion and garlic clove to the comal or skillet. Toast, flipping the onion and garlic clove from side to side, until charred on the outside and softened inside, 10 to 12 minutes. Remove from the heat, set aside and when cool enough to handle, peel the garlic clove. Alternatively, char the onion and garlic under the broiler. Preheat the broiler with the rack arranged at the highest setting and cover a small sheet pan with foil. Broil the garlic for 5 to 8 minutes, turning halfway through, and the onion for 10 to 12 minutes, flipping halfway through.
- Bring the chicken broth to a simmer in a medium saucepan. Add the pecans, prunes and toasted ancho chiles. Simmer for 10 to 12 minutes, until the chiles and prunes have rehydrated and plumped, and the pecans have softened. Set aside and let cool. Transfer to a blender, add the charred onion and garlic, and puree. If your blender is small, do this in batches.
- Heat the oil in a large casserole or wide, heavy lidded skillet over medium high heat. Once hot, brown the chicken pieces, in batches, skin side down first then skin side up, until nicely colored, about 4 to 5 minutes on each side. Transfer to a bowl or plate as each batch is done.
ANCHO CHILE CHICKEN RECIPE
From cuisineathome.com
Servings 4Calories 322 per servingCategory Lunch / Dinner
ANCHO BBQ CHICKEN WINGS - RECIPE - CHILI PEPPER …
From chilipeppermadness.com
ANCHO CHILI SAUCE RECIPE - CHILI PEPPER MADNESS
From chilipeppermadness.com
GRILLED ANCHO CHILI RUBBED CHICKEN | UMAMI
From umami.site
ANCHO CHILE CHICKEN WITH BLACK BEANS RECIPE - CLEAN …
From cleaneatingmag.com
ANCHO-GLAZED CHICKEN RECIPE | ENTREE RECIPES | PBS FOOD
From pbs.org
Estimated Reading Time 2 mins
10 BEST ANCHO CHILE RECIPES | YUMMLY
From yummly.com
ROAST CHICKEN WITH ANCHO CHILE RUB – LEITE'S CULINARIA
From leitesculinaria.com
HOW TO USE & COOK ANCHO CHILE PEPPER RECIPES | MCCORMICK
From mccormick.com
ANCHO-GUAJILLO CHILE SAUCE RECIPE | BON APPéTIT
From bonappetit.com
GOTTA HAVE 'EM ANCHO CHICKEN STREET TACOS RECIPE - LITTLE …
From littlespicejar.com
ANCHO CHILE RECIPES & MENU IDEAS | BON APPéTIT
From bonappetit.com
ANCHO CHILI SAUCE RECIPE | BON APPéTIT
From bonappetit.com
ANCHO CHILE CHICKEN BITES IN ANCHO CHILI SAUCE RECIPE - WEBETUTORIAL
From webetutorial.com
ANCHO CHILE ENCHILADA SAUCE - COOKING ON THE WEEKENDS
From cookingontheweekends.com
#60-minutes-or-less #time-to-make #course #preparation #appetizers #main-dish #easy
You'll also love