ANCHO MAYO
Steps:
- Toast 2 seeded dried ancho chiles in a skillet, 1 minute; soak in 1/2 cup hot water until soft, 20 minutes. Puree the chiles and liquid with 2 tablespoons toasted almonds, the juice of 1 orange, 1 tablespoon honey and 3 tablespoons mayonnaise until smooth.
MEXICAN GRILLED CORN
I consider this to be the greatest corn-on-the-cob recipe of all time. The way the mild, subtly salted cheese works with an ancho-lime mayonnaise, along with that buttery, smoky corn, is a magnificent combination of flavors. Perfecto!
Provided by Chef John
Categories Side Dish Vegetables Corn
Time 25m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat an outdoor grill for high heat and lightly oil the grate.
- Combine mayonnaise, lime juice, ancho chile powder, and smoked paprika in a bowl; whisk until smooth. Refrigerate until needed.
- Bring a large pot of salted water to a boil. Boil corn in the salted water for 5 minutes. Drain the corn.
- Place ears of corn on hot grill and cook until the kernels begin to brown and caramelize, 2 to 3 minutes. Turn the corn and continue to cook, turning ears after 1 to 2 minutes, until they are browned with slightly charred, caramelized spots.
- Generously brush corn with melted butter and ancho-lime mayonnaise until kernels are coated. Sprinkle ears with Cotija cheese and salt. Garnish with slices of lime.
Nutrition Facts : Calories 265 calories, Carbohydrate 19.9 g, Cholesterol 29.1 mg, Fat 20.3 g, Fiber 3 g, Protein 5.1 g, SaturatedFat 7 g, Sodium 245.9 mg, Sugar 3.3 g
CHICKEN SANDWICH WITH ANCHO CHILI MAYONNAISE
Shredded chicken is mixed with a piquant ancho chili mayonnaise, then piled high on a toasted sourdough roll. From the R.S.V.P. section of an August 1986 issue of Bon Appetit. The recipe was requested from the Balboa Cafe in San Francisco, California. Overnight soaking of the chilies is not included in the prep time.
Provided by Leslie in Texas
Categories Lunch/Snacks
Time 31m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Soak chiles in hot water to cover overnight; drain chilies, stem and seed.
- Transfer to processor or blender.
- Add onion,garlic and vinegar and mix until smooth, stopping to scrape down sides of bowl.
- With machine running, add oil through feed tube.
- Season ancho paste with lime juice and salt to taste.
- (Can be prepared 2 weeks ahead, covered and refrigerated.).
- Place shredded chicken in a medium bowl; blend paste with enough mayonnaise to coat chicken well and mix with chicken.
- Cut rolls in half; hollow out each half.
- Toast until crisp and butter well.
- Set 2 halves on each plate, top with chicken salad, garnish with cilantro sprig and serve.
Nutrition Facts : Calories 953.7, Fat 74.5, SaturatedFat 13.1, Cholesterol 123.7, Sodium 359.7, Carbohydrate 26.5, Fiber 3.9, Sugar 0.6, Protein 45.1
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