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 RELLENO
I saw this on a cooking show, I can't remember what channel it was on but it came out soooo good. It is the right mixture of a sweet/spicey chile with a nice red sauce. I would imagaine a good enchilada sauce would work as well. Typically Chile Rellen's are made using pablano chile's or anaheim chile's, but this is just as wonderful tasting as the others. Give it a try!
Provided by ChrissyVas
Categories Vegetable
Time 45m
Yield 5-6 serving(s)
Number Of Ingredients 10
Steps:
- Purée tomatoes, onion, and garlic with water and 3/4 tsp salt in a blender until smooth. Strain through a medium-mesh sieve into a bowl, pressing on and then discarding solids.
- Heat 1/4 cup oil in a 12-inch heavy skillet over medium heat until it shimmers. Add tomato mixture (it will spatter) and simmer over low heat, stirring occasionally, until thickened slightly and a pool of oil forms around bubbles, about 20 minutes. Stir in enough of boiling-hot water to reach the consistency of a thin broth. Season with salt. Keep warm over low heat.
- While sauce simmers, slit 1 side of each chile lengthwise and remove seeds and veins, keeping chiles intact. Fill each chile first with about 3 Tbsp packed Oaxaca cheese and then with about 2 Tbsp queso añejo and close chiles around filling as well as possible.
- Put flour in a wide bowl and carefully dredge chiles in flour (make sure filling doesn't fall out), gently knocking off excess, and reserve on a plate.
- Heat remaining cup oil in a 12-inch heavy nonstick skillet over medium heat until it shimmers.
- Meanwhile, beat egg whites with a pinch of salt using an electric mixer at medium-high speed until they just hold soft peaks. Beat yolks briefly to loosen, then fold into whites with a rubber spatula gently but thoroughly.
- Working in batches of 3, dip floured chiles, one by one, in egg batter to coat, transferring to skillet. Fry chiles, turning once with a slotted spoon, until batter is golden all over, about 1 minute. Transfer chiles as fried to warm tomato broth, turning to coat, then let stand 2 minutes so they absorb some of broth. Serve chiles with broth.
- Note: Look for chiles that are soft and pliable enough not to need soaking.
- Chiles can be stuffed and coated with flour 1 day ahead and chilled.
- Tomato broth can be made 1 day ahead and chilled (covered once cool). Bring to a bare simmer before frying chiles.
Nutrition Facts : Calories 773.5, Fat 71, SaturatedFat 15, Cholesterol 222, Sodium 318.5, Carbohydrate 20.8, Fiber 6.9, Sugar 6.6, Protein 18.3
SAUTEED SHRIMP WITH ANCHO CHILES AND GARLIC
Provided by Food Network
Categories main-dish
Time 1h25m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- In a large skillet, heat the olive oil over medium-low heat. Cook the garlic slices until tender but not brown. Transfer with a slotted spoon to paper towels and reserve. Turn the heat under the pan to high. Quickly toss the shrimp with the salt and pepper in a bowl. When the oil is nearly smoking, add the shrimp. Saute, stirring and shaking the pan to prevent sticking, 3 to 4 minutes or just until the shrimp are still slightly undercooked. Remove from the heat. With a slotted spoon, transfer the shrimp to a platter, leaving as much liquid in the pan as possible. Return the pan to the burner and reduce the heat to medium. Add the garlic slices and anchos and saute, stirring frequently, until the oil begins to turn orange from the chiles. Stir in the fish stock or clam juice, along with the shrimp and any juice that has collected on the platter. Add the lime juice and parsley, bring to a boil and remove from the heat. Serve immediately over white rice.
SAUTEED SHRIMP WITH ANCHO CHILES AND GARLIC
Steps:
- In a large skillet, heat the olive oil over medium-low heat. Cook the garlic slices until tender but not brown. Transfer with a slotted spoon to paper towels and reserve. Turn the heat under the pan to high. Quickly toss the shrimp with the salt and pepper in a bowl. When the oil is nearly smoking, add the shrimp. Saute, stirring and shaking the pan to prevent sticking, 3 to 4 minutes or just until the shrimp are still slightly undercooked. Remove from the heat. With a slotted spoon, transfer the shrimp to a platter, leaving as much liquid in the pan as possible. Return the pan to the burner and reduce the heat to medium. Add the garlic slices and anchos and saute, stirring frequently, until the oil begins to turn orange from the chiles. Stir in the fish stock or clam juice, along with the shrimp and any juice that has collected on the platter. Add the lime juice and parsley, bring to a boil and remove from the heat. Serve immediately over white rice.
GRILLED ANCHO SHRIMP FILLING
If you want to add some Mexican recipes to your repertoire, try this easy quesadilla for tonight's dinner. The filling is made with peppery grilled shrimp and balanced with mild Monterey Jack cheese and our Mango and Roasted Yellow Pepper Salsa.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Shrimp Recipes
Yield Makes about 3 cups
Number Of Ingredients 5
Steps:
- Peel and devein shrimp. Place in a small bowl with ancho-chile powder, cayenne, and oil, and stir until well coated.
- Cover; chill 30 minutes. Heat a grill or broiler. Salt shrimp, and cook 2 to 3 minutes on each side, until cooked through.
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- Heat the olive oil in a large skillet over medium-low heat. Cook the garlic slices until tender, but not brown. (This will take one minute or less.) Transfer with a slotted spoon to paper towels and reserve.
- Turn the heat under the pan to high. Quickly toss the shrimp with the salt and pepper in a bowl. When oil is nearly smoking, add the shrimp. Saute, stirring and shaking the pan to prevent sticking, 3 to 4 minutes or just until the shrimp are still slightly undercooked. Remove from the heat. With a slotted spoon, transfer the shrimp to a platter, leaving as much liquid as possible in the pan.
- Return the pan to the burner and reduce the heat to medium. Add the garlic slices and anchos and cook, stirring frequently, until the oil begins to turn orange from the chiles. Stir in the fish stock or clam juice, along with the shrimp and any juice that has collected on the platter. Add the lime juice and parsley, bring to a boil and remove from the heat. Serve immediately over white rice.
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