Basicanchochilepuree Recipes

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ANCHO CHILI PUREE



Ancho Chili Puree image

This recipe is to accompany chorizo fingers. The original recipe called for an undisclosed amount of shrimp heads & shells, if you happen to have them on hand use them when heating the oil. Think I'll make this after a shrimp & fish dinner so I'll have the shrimp heads/shells & fish carcasses to make fresh stock. No amount made so I am guessing at yield until I get to make it.

Provided by Busters friend

Categories     Sauces

Time 35m

Yield 4 cups

Number Of Ingredients 12

1 tablespoon olive oil
2 shallots, peeled and diced
1 garlic clove, peeled and sliced
4 ancho chilies, seeded and chopped
2 cups tomatoes, paste type, seeded & chopped
1/4 cup cilantro, fresh, chopped
1 serrano chili, seeded
2 cups fish stock
1 tablespoon masa harina
1 teaspoon lime juice, fresh
1/2 teaspoon honey
salt, to taste

Steps:

  • Heat oil in a small saucepan over high heat. When it just starts to shimmer, add shallots, garlic and anchos. Lower heat and cook, stirring constantly, for about 4 minutes or until shallots, garlic, and anchos are lightly toasted.
  • Add tomatoes, cilantro and serrano. Raise heat to medium and cook 2 minutes. Add stock. Lower heat and simmer gently for 15 minutes. Do not reduce. Pour into a blender and puree until smooth. Mix masa harina with enough cold water to make a paste. Then, with the motor running, add to the puree in the blender. Strain through a fine sieve and stir in lime juice, honey and salt.
  • Keep warm until ready to use.

ANCHO CHILE PASTE



Ancho Chile Paste image

This is a basic paste to which much can be added...cumin, cilantro, etc. Try marinating any meat to kick it up a notch or try adding a spoonful to sour cream, mayonnaise or butter (to top steak).

Provided by gailanng

Categories     Peppers

Time 1h5m

Yield 1/4 cup

Number Of Ingredients 5

2 large garlic cloves, unpeeled
6 large ancho chilies (about 3 ounces)
boiling water
3 tablespoons olive oil
salt

Steps:

  • Place garlic in a small skillet over medium-high heat. Toast garlic cloves by turning them as they begin to brown. When light brown in color, remove from heat. Peel.
  • In the same skillet, heat chiles over medium heat until they begin to expand and the flesh becomes soft. The chiles should smell rich, but should not be charred. Remove from the heat. Cool.
  • Wearing rubber gloves, slit chiles open and remove seeds and any veins. Place chiles in a small bowl, pour boiling water over them to cover, and let soften for 15 minutes. Drain well.
  • In a food processor fitted with a steel blade, puree chiles and garlic. Add olive oil and salt to taste; process until well combined. Store in an airtight container in the refrigerator up to 1 month.

Nutrition Facts : Calories 2621.5, Fat 195.6, SaturatedFat 25.7, Sodium 183.6, Carbohydrate 219.3, Fiber 88.7, Sugar 0.3, Protein 50.2

RED CHILE PASTE



Red Chile Paste image

The New Mexican dried chiles give this puree its bright red color and the anchos give it a rich, raisiny flavor. You can vary the dried chiles if you want to make different kinds of chili pastes.

Provided by pasquale

Categories     Side Dish     Sauces and Condiments Recipes

Time 45m

Yield 20

Number Of Ingredients 5

4 dried ancho chiles
4 dried New Mexico chiles
3 cups chicken stock
½ white onion, diced
3 cloves garlic, minced

Steps:

  • Make a slit in each of the ancho chiles and New Mexico chiles with a sharp knife, and remove the seeds and stem. Place the chiles in a large saucepan, and add the chicken stock, onion, and garlic. Bring the mixture to a boil over high heat, then reduce heat to medium, and simmer until the chiles have softened, about 15 minutes.
  • Pour the chile mixture into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the mixture moving before leaving it on to puree. Puree in batches until smooth and pour into a clean pot. Alternately, you can use a stick blender and puree the chile mixture right in the cooking pot.

Nutrition Facts : Calories 13.3 calories, Carbohydrate 2.4 g, Cholesterol 0.1 mg, Fat 0.4 g, Fiber 0.8 g, Protein 0.6 g, SaturatedFat 0.1 g, Sodium 104.6 mg, Sugar 0.2 g

BASIC ANCHO CHILE PUREE



Basic Ancho Chile Puree image

I was preparing recipe #227325 posted by chef #296027 and found this recipe/technique online for the ancho chile puree called for. Apparently, the Food Network's Bobby Flay uses this puree in several recipes. Prep time does not include the 1 hour required to soak the dried chiles. (Just a note: my mesh strainer was more on the small side...so I ended up spreading and pushing with the spatula and then having to sort of 'shave' the puree from the bottom of the strainer with a knife!! It worked....and I think I ended up with a finer puree, but it made the process more cumbersome. So DO use the larger meshed strainer if you have one. It should make the process much quicker and easier.)

Provided by FolkDiva

Categories     Peppers

Time 15m

Yield 6-8 Tablespoons puree, 6-8 serving(s)

Number Of Ingredients 2

3 ounces dried ancho chiles
water

Steps:

  • Soak the dried chiles in hot water for about 1 hour.
  • Drain (but reserve a little of the soaking water), then pull the stem ends off and discard. The seeds can be discarded or blended with the chiles, depending on how spicy you want the purée to be. (I found it helpful to go ahead and chop/cut the chiles into smaller pieces prior to grinding/blending.).
  • Blend the chiles in a food processor until smooth, adding a small amount of their soaking water if necessary (no more than 1/4 cup).
  • Press the purée through a medium mesh strainer with a rubber spatula, leaving the leftover large pieces in the strainer. Discard large pieces.
  • This will give you more chile puree than is needed for most recipes. Leftovers can be stored in the refrigerator for several weeks or the freezer for up to 3 months. Freeze the puree in ice cube trays for easy measuring and future use.

ANCHO CHILE MARINADE



Ancho Chile Marinade image

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

1 (2 ounce) package dried ancho chiles (or dried pepper of choice)
1 teaspoon black pepper
2 teaspoons cumin powder
2 tablespoons fresh oregano, chopped
6 garlic cloves
1/2 red onion, quartered
1/4 cup vegetable oil
2 lbs skirt steaks

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 CHICKEN BITES IN ANCHO-CHILI SAUCE



Ancho-Chile Chicken Bites in Ancho-Chili Sauce image

Here is a quick and easy recipe that is certain to satisfy your taste buds. The only problem you'll have is finding any leftovers!

Provided by Ken2729

Categories     < 60 Mins

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 13

1 lb boneless chicken breast (thin sliced by Purdue)
1 teaspoon salt
1/2 teaspoon pepper
3 tablespoons ground ancho chili pepper (divided)
3/4 cup flour
1 teaspoon sugar
3 egg whites (or AllWhites for best results)
vegetable oil (for deep frying)
2 tablespoons barbecue sauce (Famous Dave's Sweet n' Zesty)
3/4 cup chili sauce
1/2 cup honey
1/2 cup brown sugar
2 tablespoons butter

Steps:

  • Salt and lightly pepper both sides the chicken breast.
  • Liberally add the ancho chili pepper onto both sides of the breasts.
  • Cut the breasts into 1 inch cubes.
  • Whisk the egg whites.
  • In a Ziploc bag or mixing bowl, combine the flour, sugar, and 2 tablespoons of Acho Chili Pepper.
  • Take a handful of the cut chicken and dip into the egg whites. (coat well).
  • Place the chicken in the flour mixture and shake well. (coat well).
  • Place the chicken in the deep fryer at 355 degrees for 6 to 7 minutes. Drain on rack and set aside on paper towel. (NOTE: You do not have to fry all at once. Fry in batches for best results.).
  • For sauce:.
  • Melt butter in non stick pan. (medium heat).
  • Stir in honey and brown sugar until well blended.
  • Stir in Chili and Barbeque sauces.
  • Add remaining tablespoon of Ancho Chili pepper. Stir.
  • Bring to boil then let simmer for 5 minutes.
  • Place the chicken in a Tupperware bowl.
  • Pour sauce over chicken.
  • Put the top over Tupperware and shake chicken and sauce until chicken is evenly coated with sauce.
  • Serve over rice, with cajun fries, or food of your choice.

Nutrition Facts : Calories 639.1, Fat 18.5, SaturatedFat 7.5, Cholesterol 91.2, Sodium 1108.1, Carbohydrate 88.8, Fiber 2.1, Sugar 63.7, Protein 31.1

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