Ancho Chile Mayonnaise Recipes
ANCHO MAYO
Steps:
- Toast 2 seeded dried ancho chiles in a skillet, 1 minute; soak in 1/2 cup hot water until soft, 20 minutes. Puree the chiles and liquid with 2 tablespoons toasted almonds, the juice of 1 orange, 1 tablespoon honey and 3 tablespoons mayonnaise until smooth.
ANCHO CHILE PASTE
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
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
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.)
STUFFED ANCHO CHILES
Try our tasty Stuffed Ancho Chiles tonight. Our Stuffed Ancho Chiles are packed with egg salad and bacon for a surprising and unforgettable taste.
Provided by My Food and Family
Categories Dairy
Time 15m
Yield Makes 6 servings.
Number Of Ingredients 7
Steps:
- Mix all ingredients except ancho peppers.
- Make small lengthwise cut in side of each ancho pepper; remove and discard seeds.
- Fill peppers with egg mixture, adding about 1/2 cup to each.
Nutrition Facts : Calories 280, Fat 20 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 220 mg, Sodium 320 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 11 g
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