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.
SAVORY AND SWEET PORK STEW WITH ANCHO CHILES
Provided by Rachael Ray : Food Network
Categories main-dish
Time 2h
Yield 4 to 6 servings
Number Of Ingredients 18
Steps:
- Separate the red onions into rings and place in a small plastic container. Dress with the lime juice and season with salt and pepper. Cover and store in the refrigerator.
- Place the ancho chiles in a pot and cover with the chicken stock. Turn on the heat and warm the stock to reconstitute the chiles, 10 minutes or so.
- Meanwhile, in a large Dutch oven, toast the almonds and peanuts over medium heat until browned. Transfer the nuts to a food processor. Reserve the pot. Add the ancho chiles with the stock to the food processor along with the cocoa powder, cloves, garlic, yellow onions and raisins. Season with salt and pepper. Puree until smooth. (You may need to do this in two batches.)
- Pat the pork dry and heat a thin layer of oil in the Dutch oven over medium-high heat. Sprinkle the pork with salt and pepper, then brown in two batches, adding more oil between batches as needed. Return all the pork to the pot and pour the ancho sauce over it. Bring the mixture to a boil and add the bay leaves and cinnamon stick. Reduce the heat to a simmer and cook until the pork is very tender, 1 hour 15 minutes to 1 1/2 hours (depending on how large you cubed the meat).
- Warm or char the tortillas. Serve the stew with the lime-pickled onions, crumbled cheese and the tortillas.
- Cook's Note: If you are not serving the pork immediately, cool and store it in the refrigerator. Reheat over medium heat.
ANCHO-LIME MARINATED BBQ CHICKEN
Provided by Food Network
Categories main-dish
Time 12h50m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Cut the chickens into legs, thighs, breasts, and wings and place in a large pan. Whisk together the remaining ingredients in a small bowl and pour over the chicken. Cover the chicken and refrigerate overnight.
- Preheat the grill. Place the chicken pieces on the grill at a 45 degree angle to establish good grill marks. Once the chicken easily releases from the grill, turn it over to continue cooking. Make sure to season the chicken with salt while it's cooking. Once the internal temperature reaches 165 degrees F, or its juices run clear, remove the chicken from the grill. Let the chicken rest for 5 to 10 minutes before serving.
TOFU IN ANCHO CHILE LIME MARINADE
This recipe is loosely based from one provided by Rebar Restaurant in Victoria, BC. I haven't been there, or tried this yet, but the cookbook receives RAVE reviews on amazon.com. http://www.amazon.com/Rebar-Modern-Cookbook-Audrey-Alsterburg/dp/0968862306/sr=1-1/qid=1159824168/ref=pd_bbs_1/102-6607531-9980102?ie=UTF8&s=books
Provided by BelovedRooster
Categories Soy/Tofu
Time P1DT20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Cut tofu into slices 2"long by 1/2" wide.
- Combine remaining ingredients in a small pot and bring to to a boil.
- Simmer for 5 min, remove from heat and pour over tofu. Marinade in glass bowl for several hours or preferably overnight.
- Pour off marinade and bake tofu slices for 15 minutes in 350 degree oven, basting with remaining marinade each five minutes.
- Serve over rice, or mix with noodles and remaining marinade.
Nutrition Facts : Calories 164, Fat 12.3, SaturatedFat 2.1, Sodium 561.3, Carbohydrate 6.2, Fiber 2.8, Sugar 1.3, Protein 10.9
CHILI-LIME FLANK STEAK
Give your flank steak a sweet and spicy kick with a delicious rub made from a blend of different chili powders, cumin, brown sugar and thyme. Finish it off with a squeeze of fresh lime when it comes off the grill.
Provided by Food Network Kitchen
Categories main-dish
Time 1h10m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Grate the zest of 1 lime; cut the lime in half. Combine zest with the chili powder, brown sugar, thyme, cumin, chipotle powder, 1/2 teaspoon salt and a few grinds of pepper in a small bowl. Squeeze the zested lime over the steak and use the lime halves to rub the juice into the meat. Rub the spice mixture on both sides of the steak. Let stand at room temperature, 30 minutes.
- Meanwhile, preheat a grill to medium high. Brush the grates with vegetable oil. Grill the steak until well browned, about 8 minutes. Flip and grill until a thermometer inserted sideways into the center registers 130 degrees F to 140 degrees F, 5 to 7 more minutes for medium rare (the thinner edges of the steak will be cooked to medium).
- Transfer to a cutting board and let rest 10 minutes. Season with salt and thinly slice against the grain. Serve with lime wedges.
SOUTHWESTERN LIME CHICKEN WITH ANCHO CHILI SAUCE
From epicurious.com. The sauce can be made ahead of time. I prepare it when I prepare the chicken for marinating.
Provided by Brookelynne26
Categories Chicken Breast
Time P1DT15m
Yield 8 serving(s)
Number Of Ingredients 18
Steps:
- For the Chicken: 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.
- Make the Sauce: Place chilies in medium metal bowl. Pour enough boiling water over chilies to cover. Let stand until chilies are soft, about 30 minutes. Drain, reserving 1/2 cup soaking liquid.
- Puree chilies, 3 tablespoons soaking liquid and lime juice in blender until smooth. Transfer to small bowl. Whisk in mayonnaise, brown sugar, oregano, rosemary and cumin. Season to taste with salt and pepper. (Can be prepared 3 days ahead. Cover and refrigerate. Bring to room temperature before using, adding water by tablespoonfuls and stirring if very thick.).
Nutrition Facts : Calories 417.7, Fat 24, SaturatedFat 7.7, Cholesterol 104.3, Sodium 1158.5, Carbohydrate 16.9, Fiber 2, Sugar 8.2, Protein 34.5
ANCHO CHILE RUBBED VENISON STEAKS WITH LIME-CILANTRO BUTTER
This was originally for T-bone steaks but it works just as nicely with deer. The rub helps minimize the 'gamey' taste and the butter just makes them delicious.
Provided by PLONGSTOCKING
Categories Meat and Poultry Recipes Game Meats Venison
Time 25m
Yield 4
Number Of Ingredients 6
Steps:
- Whip together the butter, lime juice, and cilantro in a small bowl until well combined. Transfer the butter mixture onto a large piece of plastic wrap, gently wrap and form the butter into a log. Freeze until ready to use.
- Prepare a grill for medium-high heat.
- Mix together the steak seasoning and ancho chile powder in a small bowl. Rub the seasoning blend onto both sides of the venison steaks.
- Grill the steaks to preferred doneness, 5 to 8 minutes per side for medium. Top each steak with a slice of the lemon-cilantro butter to serve.
Nutrition Facts : Calories 489.6 calories, Carbohydrate 2.9 g, Cholesterol 254 mg, Fat 28.8 g, Fiber 0.6 g, Protein 52.8 g, SaturatedFat 16.8 g, Sodium 1656.9 mg, Sugar 0.1 g
CHILI LIME CHICKEN
This recipe combines many of the spices that I grew up with and that have become a distinctive part of much of my cooking including dishes such as chili Colorado, posole, and Frontera™ style carne asada. I would describe this dish as more Tex-Mex or New Mexican than Mexican. Serve on a bed of rice or slice thinly for use in tacos or to top a green salad.
Provided by Larry Dean
Categories World Cuisine Recipes Latin American Mexican
Time 3h45m
Yield 8
Number Of Ingredients 9
Steps:
- Combine ancho chile powder, salt, garlic powder, onion powder, cumin, and chipotle powder in a medium glass or ceramic bowl. Whisk in canola oil and lime juice until well combined; thin with additional canola oil if mixture seems too thick.
- Arrange chicken in a glass or ceramic baking dish and pour the marinade over the chicken, covering it completely. Marinate in the refrigerator for 3 hours.
- Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
- Arrange the chicken on the baking sheet; do not crowd. Discard any excess marinade.
- Bake in the preheated oven until chicken is no longer pink in the centers, about 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove from the oven and let stand for 5 to 6 minutes.
Nutrition Facts : Calories 301.2 calories, Carbohydrate 2.9 g, Cholesterol 64.6 mg, Fat 21.5 g, Fiber 0.5 g, Protein 24 g, SaturatedFat 2.2 g, Sodium 929.5 mg, Sugar 0.8 g
ANCHO CHILI SAUCE
Steps:
- Place chilies in medium metal bowl. Pour enough boiling water over chilies to cover. Let stand until chilies are soft, about 30 minutes. Drain, reserving 1/2 cup soaking liquid.
- Puree chilies, 3 tablespoons soaking liquid and lime juice in blender until smooth. Transfer to small bowl. Whisk in mayonnaise, brown sugar, oregano, rosemary and cumin. Season to taste with salt and pepper. (Can be prepared 3 days ahead. Cover and refrigerate. Bring to room temperature before using, adding water by tablespoonfuls and stirring if very thick.)
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.
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.
CHICKEN ENCHILADAS WITH ANCHO CHILE CREAM SAUCE
This is my "signature" dish. Always get raves on them. They are a bit time consuming, especially if you decide to make your own Pico de Gallo and Guacamole, but well worth it. I sip on a margarita to make the experience most authentic! * I find that I barely have enough cream sauce, you might consider doubling it for ease. * Here is a recommendation for the order of prepping things... *Start chiles soaking (30 minutes) *Cook chicken (I just boil chicken thighs in chicken stock...they need to cool before you can shred the meat) *Drink Margarita *Butter 13x9x2 baking dish *Preheat oven to 350°F *Slice and sauté mushrooms *Drink Margarita *Make sauce *Make filling *Assemble *Cook and eat (and drink Margarita)!
Provided by Mrs Goodall
Categories Chicken
Time 3h
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Ancho Chile Cream Sauce:.
- Bring 2 cups water to boil in small sauce pan. Remove pan from heat, add Ancho chiles, soak 30 minutes. Reserve 6 Tbsp of liquid, drain rest of liquid.
- Cut stems off of chiles, cut open and scrape out seeds. Combine Ancho chiles, reserve liquid and garlic in blender and puree.
- Combine cream and chile puree in heavy skillet.
- Bring to a boil, reduce heat, simmer for 3 minutes. Whisk in lime juice, season with salt. Strain sauce (not really necessary).
- Enchilada Filling:.
- Mix 1 3/4 cup sour cream, canned chiles, green onion, cilantro and cumin in large bowl.
- Mix in shredded chicken, mushrooms, 1 cup of cheese, tomatoes, 3 Tbsp of Ancho Chile Cream Sauce, salt and pepper to taste.
- Assembly:.
- Bring remaining Ancho Chile Cream Sauce to a simmer, cook tortillas in sauce for 15 seconds, coating both sides. Place tortilla in baking dish, spoon 1/2 cup of filling down center of tortilla. Roll tortilla closed, arrange seam side down.
- Repeat. May need another small glass dish for all enchiladas.
- Cover with foil and bake 30 - 45 minutes. Uncover and sprinkle with 1 cup of cheese. Bake uncovered until cheese melts, approximately 5 minutes.
- Serve with sour cream, guacamole and pico de gallo.
More about "ancho chili and lime marinade food"
MEXICAN ANCHO CHILE LIME MARINADE RECIPE - SUPHERB …
From supherbfarms.com
CREAMY MEXICAN ANCHO CHILE SAUCE RECIPE - SUPHERB FARMS
From supherbfarms.com
226 EASY AND TASTY ANCHO RECIPES BY HOME COOKS - COOKPAD
From cookpad.com
ORGANIC CHILI LIME GRILLING MARINADE - WATKINS 1868
From watkins1868.com
10 BEST ANCHO CHILE RECIPES - YUMMLY
From yummly.com
ANCHO GLAZED SALMON - ALL INFORMATION ABOUT HEALTHY ...
From therecipes.info
ANCHO CHILI AND LIME MARINADE RECIPES
From tfrecipes.com
SOUTHWESTERN LIME CHICKEN WITH ANCHO CHILE SAUCE RECIPES
From tfrecipes.com
EASY CHICKEN KEBAB RECIPE, WITH ANCHO CHILE LIME MARINADE ...
From foodnewsnews.com
SMOKED OYSTERS WITH ANCHO CHILE SAUCE | BURN BLOG
From burn-blog.com
ANCHO CHILI AND CITRUS GRILLED CHICKEN - FASHIONABLE FOODS
From fashionablefoods.com
WHAT IS AN ANCHO CHILE PEPPER AND HOW IS IT USED?
From thespruceeats.com
SOUTHWESTERN LIME CHICKEN WITH ANCHO CHILI SAUCE RECIPES
From tfrecipes.com
ANCHO CHILE AND LIME PORK : RECIPES : COOKING CHANNEL ...
From cookingchanneltv.com
ANCHO CHILI SAUCE RECIPE - CHILI ... - CHILI PEPPER MADNESS
From chilipeppermadness.com
CHILI LIME SAUCE | US FOODS - US FOODS | FOOD SUPPLIER ...
From usfoods.com
ANCHO CHILE RUBBED SKIRT STEAK - DELISH D'LITES
From delishdlites.com
CAJOHNS CLASSIC CHILI LIME TACO SAUCE - CHILIHOUSE EU
From chilihouse.eu
ANCHO CHILI LIME SAUCE - COOKEATSHARE
From cookeatshare.com
ANCHO-LIME BUTTER RECIPE - JUSTIN CHAPPLE | FOOD & WINE
From foodandwine.com
ANCHO-CITRUS MARINADE RECIPE | MYRECIPES
From myrecipes.com
ANCHO-CITRUS MARINATED CHICKEN THIGHS RECIPE | MYRECIPES
From myrecipes.com
MEXICAN ANCHO CHILE WITH LIME - CONCENTRATED CULINARY ...
From supherbfarms.com
CHILI LIME CILANTRO CHICKEN - ALL INFORMATION ABOUT ...
From therecipes.info
ANCHO CHIPOTLE CHILI LIME GRILLED SHRIMP - KEVIN IS COOKING
From keviniscooking.com
WORLD BEST GARLIC COOKING RECIPES : ANCHO CHILI AND LIME ...
From worldbestgarlicrecipes.blogspot.com
EASY GRILLED CHICKEN KEBABS RECIPE, WITH ANCHO CHILE LIME ...
From highlandsranchfoodie.com
ANCHO-LIME MARINATED BBQ CHICKEN : RECIPES : COOKING ...
From cookingchanneltv.com
ROASTED CHILI-LIME COD - FASHIONABLE FOODS
From fashionablefoods.com
TOFU IN ANCHO CHILE LIME MARINADE- TFRECIPES
From tfrecipes.com
ANCHO CREAM SAUCE - PEPPERSCALE
From pepperscale.com
ANCHO CHILE MARINADE RECIPES
From tfrecipes.com
GRILLED ANCHO CHILI RUBBED CHICKEN - UMAMI
From umami.site
SOUTHWESTERN LIME CHICKEN WITH ANCHO CHILE SAUCE | A HINT ...
From ahintofhoney.com
ANCHO CHILE AND LIME-CRUSTED SALMON WITH CHIPOTLE CREAM SAUCE
From cdkitchen.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love