Ancho Chile Brussels Slaw Recipes

ANCHO CHILE CHIPS

Ancho Chile Chips image

Provided by Bobby Flay

Time 40m

Number Of Ingredients 4

Ingredients

3 cups peanut oil
4 large potatoes, gaufrette cut
1/2 cup ancho chile powder
Salt

Steps:

Heat oil to 375 degrees F. Fry potatoes, in batches and drain on paper towels. Immediately toss with ancho powder and salt.

ANCHO CHILI GARLIC BUTTER

Ancho Chili Garlic Butter image

Provided by Molly O'Neill

Categories easy, weekday, dips and spreads

Time 15m

Yield One-quarter cup

Number Of Ingredients 4

Ingredients

1 small ancho chili
4 tablespoons unsalted butter, softened
1 small clove garlic, peeled and minced
1/4 teaspoon salt, plus more to taste

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.

Nutrition Facts : @context http, Calories 112, UnsaturatedFat 4 grams, Carbohydrate 2 grams, Fat 12 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 7 grams, Sodium 42 milligrams, Sugar 0 grams, TransFat 0 grams

ANCHO CHILE PORK TENDERLOIN WITH BRUSSELS SPROUTS AND SQUASH

Ancho Chile Pork Tenderloin with Brussels Sprouts and Squash image

An ancho chile rub serves double-duty in this dinner: it's the sweet and zesty rub for the tenderloin, and the seasoning for the roasted veg.

Provided by Anna Stockwell

Categories Lime Cumin Chile Pork Tenderloin Brussels Sprout Onion Squash Sour Cream Cilantro Wheat/Gluten-Free Fall Winter Roast

Yield 4 servings

Number Of Ingredients 13

Ingredients

2 limes
2 teaspoons ground cumin
1 teaspoon ancho chile powder
1 teaspoon brown sugar
2 1/4 teaspoons kosher salt, divided
2 pork tenderloins (about 1 pound each)
1 1/2 pounds brussels sprouts, trimmed, quartered
1 large red onion, halved, cut into 1/2-inch-thick wedges
1 delicata squash, halved lengthwise, seeded, sliced into 1/4-inch half moons
4 tablespoons vegetable oil, divided
3/4 cup sour cream
1/2 cup cilantro, finely chopped, plus whole leaves for serving
Flaky sea salt and freshly ground black pepper

Steps:

Place racks in top and center of oven; preheat to 425°F. Finely grate 2 tsp. lime zest into a small bowl. Stir in cumin, chile powder, brown sugar, and 2 tsp. salt.
Toss brussels sprouts, onion, squash, 2 Tbsp. oil, and half of spiced salt on a rimmed baking sheet. Transfer to center rack in oven and roast 10 minutes. Toss and continue to roast until vegetables are browned and cooked through, 10-15 minutes more.
Meanwhile, rub pork tenderloins with remaining spiced salt and heat remaining 2 Tbsp. oil in a large skillet over medium-high. Sear pork on 3 sides until lightly browned, about 3 minutes per side. Turn tenderloins onto remaining side, then transfer skillet to top rack of oven. Roast pork until an instant-read thermometer inserted into thickest part registers 140°F for medium-rare or 145°F for medium, 8-10 minutes (temperature will rise by about 10°F after cooking). Transfer pork to a cutting board and let rest 5 minutes before slicing.
Whisk sour cream, 2 tsp. lime juice, 1/2 cup cilantro, and remaining 1/4 tsp. salt in a small bowl. Spoon some sauce onto plates, then arrange pork over. Top with cilantro leaves, flakey sea salt, and pepper. Serve vegetables and lime wedges alongside.

ANCHO CHILE-FISH TACOS WITH CREAMY CABBAGE SLAW

Ancho Chile-Fish Tacos with Creamy Cabbage Slaw image

Ancho chile pepper powder and two kinds of shredded cabbage give these easy-to-make fish tacos their spicy-crunchy-creamy appeal.

Provided by My Food and Family

Categories Recipes

Time 55m

Yield 8 servings

Number Of Ingredients 9

Ingredients

1/4 cup KRAFT Zesty Italian Dressing
2 tsp. ancho chile pepper powder
1 tsp. dried Mexican oregano
1-1/2 lb. cod fillets, cut into 3-inch strips
2 cups each shredded green and red cabbage
1 jalapeño pepper, thinly sliced
1/2 cup KRAFT Real Mayo
1 Tbsp. lime juice
8 corn tortillas (6 inch), warmed

Steps:

Mix first 3 ingredients in shallow dish until blended. Add fish; turn to evenly coat. Refrigerate 30 min. to marinate. Meanwhile, combine all remaining ingredients except tortillas. Refrigerate until ready to use.
Heat large heavy nonstick skillet on medium-high heat. Remove fish from marinade; discard marinade. Add fish to skillet; cook 5 min. or until fish flakes easily with fork, turning after 3 min.
Top tortillas with fish and coleslaw.

Nutrition Facts : Calories 250, Fat 13 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 40 mg, Sodium 220 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 17 g

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