Ancho Chili Butter Food

GRILLED CORN WITH ANCHO CHILE BUTTER

Steps:

• Preheat the oven to 400 degrees F.
• Wrap the head of garlic with aluminum foil and roast for 40 minutes. Set aside until cool enough to handle.
• Squeeze the cloves of garlic from their papery skins into a small glass bowl. Add the butter and ancho powder, mixing well to combine. Season with salt and pepper. Place a piece of plastic wrap on a work surface, spoon the butter into the middle and roll into a cylinder. Refrigerate until set, at least 30 minutes. (The butter can be made ahead and will keep for up to a week.)
• Preheat a grill or grill pan to high heat.
• Grill the corn, turning occasionally, until browned in spots and the kernels are tender, 15 to 20 minutes. Brush with the ancho chile butter and serve.

ANCHO CHILE-MEXICAN CHOCOLATE COOKIES

Steps:

• Preheat oven to 350 degrees F. Line two baking sheets with parchment paper.
• In a medium bowl, whisk together the flour, cocoa powder, chile powder, baking soda and salt. Set aside.
• In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium-high speed until light and creamy, about 1 minute. Add the brown and granulated sugar and beat until slightly fluffy, about 2 minutes, scraping down the sides of the bowl with a rubber spatula as needed. Add the egg and vanilla and beat until well combined.
• Reduce the mixer speed to medium-low, add half the flour mixture, and beat until just combined, then add the remaining flour mixture and beat until the mixture just comes together, 1 to 2 minutes, being careful not to overmix. Add the chocolate chunks and pepitas and beat on low until just combined.
• Use a 2-ounce ice cream scoop or a 1/4 cup measuring cup to scoop the cookie dough onto the prepared baking sheets, making about 14 cookies total and leaving at least 2 inches between each cookie.
• Bake until the edges of the cookies are crisp but the centers are still tender, about 15 minutes, rotating the baking sheets top to bottom and front to back halfway through the baking time. Remove from the oven, set the baking sheets on wire racks, and let the cookies cool completely on the pans. They should keep up to 5 days in an airtight container.

GRILLED CORN WITH HONEY-ANCHO CHILE BUTTER

Steps:

• Melt 2 tablespoons butter in small skillet over medium-low heat. Add chile powder and cumin; stir 10 seconds. Transfer to medium bowl; stir in honey and cool.
• Add oregano, coarse salt, granulated garlic, onion powder, and 6 tablespoons butter to butter mixture. Mix until smooth. DO AHEAD: Can be made 2 days ahead. Cover; chill. Bring to room temperature.
• Prepare barbecue (medium-high heat). Grill corn until charred in spots, turning often, about 13 minutes. Transfer corn to platter. Serve with honey-ancho butter.

SIZZLING ANCHO RIBEYES

Steps:

• In a small bowl, combine the salt, chile pepper and pepper; rub over steaks. In another small bowl, beat butter and chipotle peppers until blended., Grill steaks, covered, over medium heat or broil 4 in. from the heat for 5-7 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Serve with chipotle butter.

ANCHO CHILI GARLIC BUTTER

Steps:

• Stem the chili, break it open and shake out all of the seeds. Bring a small saucepan of water to the boil. Lower the heat, add the chili and simmer until softened, about 5 minutes. Drain and let cool. Use a small knife to scrape the flesh of the chili from the skin. Chop the chili until it forms a paste. You should have about 1 1/2 teaspoons.
• In a small bowl, cream together the chili and the butter. Stir in the garlic and salt. Use immediately or store in the refrigerator.

ANCHO CHILE BUTTER W/ ROASTED GARLIC

Steps:

• Mix all ingredients together using electric mixer or spatula.
• Salt and Pepper to taste.
• Wrap in plastic wrap or store in air tight container.
• Refrigerate for up to 5 days or freeze for up to 3 months.

ANCHO-CHILE CHICKEN BITES IN ANCHO-CHILI SAUCE

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.

BEEF WITH THREE-CHILE BUTTER

Steps:

• Heat large skillet over medium-high heat. Add guajillo and ancho chile slices. Toast until fragrant and beginning to darken, stirring often, about 30 seconds. Add butter, shallots, and chipotle chiles. Stir just until chiles are coated with butter and shallots begin to soften, about 2 minutes. Add 1 cup water and simmer until dried chiles are soft and all water has evaporated, about 15 minutes. Mix in chives; season with salt. (Can be made 1 day ahead. Cover and chill. Rewarm before using.)
• Preheat oven to 450°F. Coat beef with 3 tablespoons oil, salt, and pepper, then parsley. Heat remaining 3 tablespoons oil in large ovenproof skillet over high heat. Add beef and sear until brown on all sides, about 6 minutes. Transfer skillet with beef to oven. Roast until meat thermometer inserted into center of roast registers 125°F for medium-rare, about 30 minutes. Let beef stand 10 minutes.
• Cut beef into 1/2-inch-thick slices. Spoon chile butter over and serve.