GRILLED LEG OF LAMB WITH ANCHO CHILE MARINADE
Provided by Jeanne Kelley
Categories Lamb Marinate Low Cal Backyard BBQ Dinner Grill Chill Grill/Barbecue Party Bon Appétit Sugar Conscious Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 8 servings
Number Of Ingredients 11
Steps:
- Combine wine, oil, garlic, 3 tablespoons oregano, ancho chile powder, lemon juice, 1 green onion, sugar, salt, and pepper in blender. Blend mixture until smooth. Transfer marinade to 13 x 9 x 2-inch glass baking dish. Add lamb and turn to coat evenly. Cover dish tightly with plastic wrap and refrigerate overnight.
- Prepare barbecue (medium heat). Grill lamb with some of marinade still clinging to surface until lamb is cooked to desired doneness, 15 to 16 minutes per side for medium-rare (130°F). Transfer lamb to carving board. Let lamb rest 15 minutes.
- Meanwhile, finely chop remaining green onion and 1 tablespoon oregano leaves; combine in small bowl.
- Thinly slice lamb across grain. Arrange lamb slices on platter. Pour over any accumulated juices. Sprinkle with onion-oregano mixture and serve.
- * Available in the spice section of many supermarkets and at Latin markets.
ANCHO CHILE MARINADE
You can use any meat with this marinade. I have tried it with beef, pork, and even seafood. This recipe is directly from the Founder, CEO, and Chef of Chipotle Mexican Grill. I hope you enjoy it as much as I do!
Provided by cervantesbrandi
Categories Meat
Time 13m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Soak dry chiles in water overnight or until soft. Remove seeds. Add all ingredients except meat in food processor. Puree until smooth.
- Spread mixture over meat and refrigerate at least one hour, up to 24 hours.
- Heat grill to about 400 degrees, or if cooking inside heat small amount of oil in skillet or grill pan over high heat. Salt meat to taste. Grill meat about 4 minutes per side, depending upon thickness, until done.
ANCHO CHILE MARINADE FOR MEAT ALA CHIPOTLE
This is a recipe from a great "gourmet" taco joint called Chipotle. They have 2 things, Tacos and Burritos. This place it totally crave-worthy! If you ever get a chance, try their Carnitas soft tacos. So good!
Provided by Miss Erin C.
Categories Chicken Breast
Time 1h8m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Soak dried chilis overnight in water until soft.
- Remove seeds.
- Add all ingredients, except chicken to a food processor, puree until smooth.
- Spread mixture evenly over chicken and refrigerate at least 1 hour, but up to 24 hours.
- Heat grill to 400°F.
- Salt chicken breasts to taste.
- Grill for about 4 minutes per side, until done.
- Garnish with fresh cilantro.
SAUTEED SHRIMP IN ANCHO CHILI SAUCE
Provided by Moira Hodgson
Categories main course
Time 1h25m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Peel the shrimp. Rinse them, and place them in iced water with the coarse salt. Soak for an hour.
- Place the chilies in a bowl and cover with boiling water. Leave to soak for an hour.
- Remove the chilies from the water (reserving it) and take away the seeds and stems. Tear into large strips and place the chilies in a blender. Add the lemon or lime juice and enough of the soaking liquid to make a smooth puree. Set aside.
- Rinse the shrimp under cold water.
- Heat the oil in a skillet and add the garlic and shallots. Cook until soft.
- Add the shrimp and cook for one minute, then add one-and-a-half tablespoons ancho puree. Cook, stirring for a couple of minutes (beware of overcooking the shrimp). Taste and stir in more puree according to your taste. Season with salt and pepper and add the coriander. Serve immediately.
Nutrition Facts : @context http, Calories 285, UnsaturatedFat 8 grams, Carbohydrate 15 grams, Fat 10 grams, Fiber 4 grams, Protein 33 grams, SaturatedFat 1 gram, Sodium 1294 milligrams, Sugar 2 grams, TransFat 0 grams
ANCHO CHILI AND LIME MARINADE
I love this marinade! I marinated fajita steak strips for less than an hour and it was still very flavorful. Ancho chile power is mild, so don't be afraid. Oh, I can't say it enough...season meat with salt before cooking.
Provided by gailanng
Categories < 15 Mins
Time 5m
Yield 1/2 cup
Number Of Ingredients 9
Steps:
- In a medium bowl, combine all ingredients except oil; stir well.
- Slowly add oil while whisking to emulsify.
CHIPOTLE MEXICAN GRILL ANCHO CHILE MARINADE FOR MEAT RECIPE
I love Chipotle Mexican restaurant but it can get expensive to eat there. I found this recipe on recipegoldmine.com courtesy of Steve Ells, CEO of Chipotle Mexican Grill. Enjoy!
Provided by Iron Woman
Categories Mexican
Time 1h45m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Soak dry chiles in water overnight or until soft. Remove seeds. Add all ingredients except chicken in food processor. Puree until smooth.
- Spread mixture over chicken breasts and refrigerate at least one hour, up to 24 hours.
- Heat grill to about 400 degrees F, or if cooking inside, heat small amount of oil in skillet or grill pan over high heat. Salt chicken breasts to taste. Grill chicken breasts about4 minutes per side, depending upon thickness, until done.
- Serve with rice, black beans, or choice of side dish. Garnish with fresh cilantro.
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.
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.
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.
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