Anchochilechickenbitesinanchochilisauce Recipes

SALSA WITH ANCHO CHILES

Salsa with Ancho Chiles image

Provided by Alton Brown

Time 20m

Yield about 4 cups

Number Of Ingredients 11

Ingredients

4 jalapeno peppers (2 seeded and minced, 2 whole)
6 Roma tomatoes, chopped
4 cloves garlic, minced
1 red bell pepper, finely diced
1/2 red onion, finely chopped
2 dried ancho chile peppers, seeded, cut into short strips and snipped into pieces
1 tablespoon olive oil
Juice of 1 lime
Chili powder, salt and pepper, to taste
Chili powder, salt and pepper, to taste
Chopped fresh cilantro, parsley or scallions, to taste

Steps:

Preheat the broiler. Roast the 2 whole jalapenos in a pie pan under the broiler, giving the peppers a quarter turn every 2 to 3 minutes, until blackened, about 6 minutes. Remove the stems and skins and discard the seeds (or keep the seeds if you like your salsa extra hot). Chop the jalapenos.
In a bowl, combine the jalapenos with the remaining ingredients. Place in the refrigerator for up to 12 hours for flavor infusion.

ANISE BISCOTTI

Anise Biscotti image

Delicious, with a hint of licorice flavor. You can store these in an airtight container for over a month.

Provided by Laria Tabul

Categories Desserts Specialty Dessert Recipes Liqueur Dessert Recipes Brandy

Time 1h40m

Yield 60

Number Of Ingredients 11

Ingredients

2 cups white sugar
1 cup butter, softened
4 eggs
4 ½ cups all-purpose flour
4 teaspoons baking powder
¾ teaspoon salt
⅓ cup brandy
1 ½ teaspoons anise extract
1 teaspoon vanilla extract
1 cup almonds
2 tablespoons anise seed

Steps:

Preheat oven to 350 degrees F. Line 2 cookie sheets with parchment paper or foil.
In large mixing bowl, beat sugar and butter until light and fluffy. Add eggs one at a time, beating well after each addition. Combine brandy, anise extract and vanilla in a small bowl or measuring cup. In a medium bowl, combine flour, baking powder and salt. Alternately add dry ingredients and brandy mixture to the butter mixture, beginning and ending with the dry ingredients. Stir in the almonds and aniseed.
Drop dough by spoonfuls onto prepared sheet, forming two 2 x 13-inch long strips on each sheet. Smooth dough into logs with moistened fingertips.
Bake about30 to 35 minutes or until golden and firm to the touch. Place cookie sheets on racks and cool completely. Reduce the oven temperature to 300 degrees F.
Cut cooled logs on the diagonal into 3/4-inch thick slices using a serrated knife. Place slices on cookie sheets.
Bake for about 20 minutes, turning after 10 minutes, until dry and slightly brown. Remove to a rack and cool.

Nutrition Facts : Calories 110.7 calories, Carbohydrate 14.5 g, Cholesterol 20.5 mg, Fat 4.7 g, Fiber 0.6 g, Protein 2 g, SaturatedFat 2.2 g, Sodium 88.3 mg, Sugar 6.8 g

ANCHO CHILE CHIPS

Ancho Chile Chips image

Provided by Bobby Flay

Categories side-dish

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.

STUFFED ANCHO CHILES

Stuffed Ancho Chiles image

Mario Bosquez, host of "Living Today" on Martha Stewart Living Radio (Sirius channel 112) shares a recipe from Ron Bechtol and Cynthia Guido for stuffed ancho chiles.

Provided by Martha Stewart

Categories Food & Cooking Dinner Recipes Dinner Side Dishes

Yield Serves 6

Number Of Ingredients 7

Ingredients

6 ancho chiles (as flexible as possible)
1 medium white onion, in slices
1/2 cup orange juice
1 cup white vinegar
1/2 cooking oil, corn or safflower
1 pound piloncillo or dark brown sugar
Salt and freshly ground pepper to taste

Steps:

Wipe the dried chiles clean and carefully cut a slit lengthwise. Shake out the seeds and carefully tear out any of the obvious interior ribs. Heat the oil in a heavy skillet and fry the chilies briefly until they begin to puff and color slightly. Remove and drain on paper towels.
In the same skillet, fry the sliced onion until it has colored. In another pot, bring to a boil the orange juice, vinegar, sugar (piloncillo is the coarse brown Mexican sugar that can often be found in truncated cone form), salt and pepper; cook briefly at a lower temperature then remove from the burner.
Add the chiles and drained onions to this sweet-sour marinade, making sure they are all submerged, and let macerate, preferably overnight. Remove and drain the chiles, reserving the marinade.
The drained chiles may then be filled with a variety of ingredients: freshly made guacamole; potato salad; tuna salad; etc. They may be presented atop a bed of lettuce, topped with crumbled farmer's cheese and drizzled with a little of the reserved marinade, if desired.

ANCHO CHILE SAUCE

Ancho Chile Sauce image

A most flavorful sauce that can be used on brisket, chicken or any bbq. Note: You can substitute 1 tablespoon Ancho Chile Powder for the dried chile and then add enough water to make it the consistency you want. Start with at least 1/2 cup water. From Bon Appetit.

Provided by gailanng

Categories Mexican

Time 45m

Yield 1 1/2 cups

Number Of Ingredients 13

Ingredients

1 dried ancho chile, stemmed, seeded, coarsely torn (no ancho chile, see note in description)
2 tablespoons vegetable oil
1 cup chopped onion
1 tablespoon tomato paste
3 garlic cloves, minced
1/2 cup dry red wine
1/2 cup ketchup
1 tablespoon apple cider vinegar
1 tablespoon dark brown sugar, packed
2 teaspoons Worcestershire sauce
1/4 teaspoon ground cumin
salt
pepper

Steps:

Place chile in medium bowl. Pour enough boiling water over to cover; let soak until soft, about 30 minutes. Drain, reserving soaking liquid.
Heat oil in heavy medium saucepan over medium heat. Add onion and saute until soft, stirring often, about 4 minutes. Add tomato paste; stir 2 minutes. Add garlic and stir 30 seconds. Add wine and softened chile; simmer 2 minutes. Add 3 tablespoons reserved chile soaking liquid, ketchup and all remaining ingredients. Simmer 3 minutes, stirring often. Season with salt and pepper. Remove from heat and cool slightly.
Puree sauce in blender, adding more reserved soaking liquid by tablespoonfuls if too thick. May be made 3 days ahead; cover and chill.

Nutrition Facts : Calories 441, Fat 19.6, SaturatedFat 2.5, Sodium 1066.8, Carbohydrate 52.7, Fiber 5.1, Sugar 34.3, Protein 4.9

ANCHO CHILI SAUCE

Ancho Chili Sauce image

Categories Sauce Summer Bon Appétit

Yield Makes about 1 1/4 cups

Number Of Ingredients 7

Ingredients

3 dried ancho chilies, stemmed, seeded, torn into pieces
2 tablespoons fresh lime juice
1/2 cup mayonnaise
2 tablespoons (packed) brown sugar
1 tablespoon chopped fresh oregano
1 teaspoon chopped fresh rosemary
1/2 teaspoon ground cumin

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.)

ANCHO-CHIPOTLE SALSA

Ancho-Chipotle Salsa image

A wonderful salsa that uses chipotle and ancho. It adds depth to the overall flavor without overpowering the salsa, making it the perfect snacking salsa as well as a great addition to mexican dishes.

Provided by SEVIC

Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Tomato Salsa Recipes

Time 1h20m

Yield 8

Number Of Ingredients 11

Ingredients

1 (14.5 ounce) can whole peeled tomatoes
1 fresh jalapeno pepper, seeded
1 chipotle chile in adobo sauce, seeded
1 (1 inch) piece dried ancho chile pepper
1 clove garlic
2 ½ tablespoons chopped onion
1 tablespoon chopped fresh cilantro
1 tablespoon lemon juice, or to taste
¾ teaspoon salt
¼ teaspoon white sugar, or to taste
¼ teaspoon ground cumin

Steps:

Place the tomatoes, jalapeno pepper, chipotle pepper, ancho chile, garlic, onion, cilantro, lemon juice, salt, sugar, and cumin into a blender. Pulse until the salsa has been finely ground, or to your desired consistency. Let stand at least 1 hour to allow the flavors to blend.

Nutrition Facts : Calories 14.2 calories, Carbohydrate 3.2 g, Fat 0.2 g, Fiber 0.8 g, Protein 0.5 g, Sodium 299.2 mg, Sugar 1.6 g

HOT COCOA WITH ANCHO CHILES AND SPICE

Hot Cocoa with Ancho Chiles and Spice image

The Product: Earthy-fruity spice powder with a mild kick. The Payoff: Hot chocolate with complex, subtle flavor and an intriguing, gentle spiciness.

Provided by Bon Appétit Test Kitchen

Categories Milk/Cream Hot Drink Non-Alcoholic Chocolate Dessert Christmas Valentine's Day Quick & Easy High Fiber Fall Winter Low Cholesterol Bon Appétit Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes 4 servings

Number Of Ingredients 8

Ingredients

3 cups low-fat milk
3/4 cup bittersweet chocolate chips
2 tablespoons sugar
1 tablespoon natural unsweetened cocoa powder
3/4 teaspoon ground ancho chiles
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon plus 1/8 teaspoon ground allspice
3 cinnamon sticks, broken in half

Steps:

Bring first 7 ingredients and pinch of salt to simmer in medium saucepan, whisking often. Add cinnamon sticks. Cover; remove from heat and let steep 5 minutes. Bring to simmer, whisking. Discard cinnamon.

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