ANCHO CHILE-RUBBED GRILLED CORN
Grilled corn is one of the easiest way to do summer right. Some recipes will have you soak the corn in salt water before grilling, but for husked corn, this actually works against plumpness. This recipe can be kerneled and served on top of a burger or eaten straight off the cob, dressed in cilantro and crumbled cotija cheese.
Provided by Mathew Ramsey
Categories HarperCollins Corn Side Summer Grill Chile Pepper Lime Cilantro Cheese Sugar Conscious Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 4
Number Of Ingredients 7
Steps:
- Preheat a grill to medium-high heat.
- Put the ears of corn on the grill and cook until the kernels begin to char. Rotate the corn until all sides are slightly charred, 10-15 minutes.
- Remove the corn from the grill and allow to cool slightly. Cut the kernels off both cobs and transfer to a small bowl. Fold in the chile powder, lime juice, and butter until combined. Season to taste with salt and pepper. If you intend to eat your corn on the cob, butter each cob, liberally season with chile powder, squeeze with lime, and garnish with cilantro and cotija cheese. If using as a burger topping, serve warm.
ANCHO CHILE FLAN
From Mexico City, Marilyn Tausand "Cocina de la Familia". The ancho chiles add a little heat and and depth to spice up the dessert. Posted for Zaar World Tour II '06
Provided by Cynna
Categories Dessert
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 16
Steps:
- Place the sugar in a small skillet or saucepan with 1/2 cup of water.
- Stir with a wooden spoon over medium heat until the sugar dissolves, then let the liquid boil down, becoming an amber colored syrup.
- Pour the hot syrup into an 8-cup flan mold, tipping it to lightly coat the entire bottom and most of the sides. Let it cool and harden.
- Preheat the oven to 350 degrees F. and set a pot of water on to boil.
- Beat together lightly the eggs and egg yolks.
- Add the whole, evaporated, and condensed milk and blend together. Stir in the orange juice and vanilla extract. Mix in the piloncillo or dark brown sugar, stirring until it dissolves.
- Fold in the chile strips and pour the mixture into the caramelized mold.
- Place the mold in a large baking pan on the middle rack of the oven. Carefully pour the hot water into the pan--enough to reach halfway up the sides of the flan mold.
- Bake for 1 1/2-2 hours, until a toothpick inserted in the center comes out clean. Ad more hot water if necessary.
- Remove the pan with the flan from the oven. Let it cool for at least one hour, then refrigerate, covered, for 8-10 hours.
- To make the sauce, blend the orange juice, piloncillo or dark brown sugar, and ancho chile together in a blender or food processor.
- Pour into a small saucepan, bring to a boil over medium heat, and simmer for 10 minutes. Add the orange rind, remove from the heat immediately, and stir in the dissolved cornstarch.
- Set aside to cool.
- To Serve:.
- Loosen the sides of the flan with a thin sharp knife and invert onto a large, round serving plate. Drizzle the sauce over the top.
ANCHO CHILE CHIPS
Steps:
- Heat oil to 375 degrees F. Fry potatoes, in batches and drain on paper towels. Immediately toss with ancho powder and salt.
ANCHO CHILE RUB
Great on steaks and roasts. You can add a little red cayenne pepper for an extra kick, if you like it spicy.
Provided by PalatablePastime
Categories Southwestern U.S.
Time 5m
Yield 1/2 cup
Number Of Ingredients 8
Steps:
- Mix thoroughly.
- To use: coat meat liberally with rub and wrap with plastic wrap for up to 12 hours in the refrigerator.
- Bring meat to room temp before cooking.
- Enough rub here for 3-5 pounds meat.
Nutrition Facts : Calories 377, Fat 15.2, SaturatedFat 1.6, Sodium 7315.3, Carbohydrate 59.5, Fiber 20.9, Sugar 13.2, Protein 16.7
ANCHO CHILE FRIES
Make and share this Ancho Chile Fries recipe from Food.com.
Provided by Brenda.
Categories Potato
Time 40m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 425 degrees.
- Cut potatoes in half lengthwise, then cut into 1/4-inch-thick slabs. Cut slabs lengthwise into strips, gently pat strips dry with paper toweling and place on a greased foil-lined baking sheet (you may need 2 baking sheets).
- In a small bowl, combine oil, chile powder, sugar, garlic, salt and pepper.
- Pour mixture over the potatoes, and gently toss to combine using your hands.
- Bake about 30 minutes until tender and golden brown, carefully turning once halfway through.
Nutrition Facts : Calories 133, Fat 7, SaturatedFat 1, Sodium 170.6, Carbohydrate 16.9, Fiber 1.7, Sugar 2.8, Protein 1.6
BASIC ANCHO CHILE PUREE
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
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.
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