Anchochilerub Recipes

SIZZLING ANCHO RIBEYES

Sizzling Ancho Ribeyes image

"Here in New Mexico, we love the taste of chipotle chili on just about anything. This simple, delicious recipe proves that chipotle pairs perfectly with grilled steak."-Angela Spengler, Clovis, New Mexico

Provided by Taste of Home

Categories Dinner

Time 25m

Yield 6 servings.

Number Of Ingredients 6

Ingredients

4 teaspoons salt
4 teaspoons ground ancho chile pepper
1 teaspoon pepper
6 beef ribeye steaks (3/4 pound each)
6 tablespoons butter, softened
6 chipotle peppers in adobo sauce

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.

Nutrition Facts : Calories 867 calories, Fat 66 g fat (29 g saturated fat), Cholesterol 232 mg cholesterol, Sodium 1926 mg sodium, Carbohydrate 2 g carbohydrate (1 g sugars, Fiber 1 g fiber), Protein 61 g protein.

ANCHO CHILE RUB

Ancho Chile Rub image

Great on steaks and roasts. You can add a little red cayenne pepper for an extra kick, if you like it spicy.

Provided by PalatablePastime

Categories Southwestern U.S.

Time 5m

Yield 1/2 cup

Number Of Ingredients 8

Ingredients

2 tablespoons dried ancho chile powder
1 tablespoon ground cumin
1 tablespoon dry mustard
1 tablespoon onion powder
1 tablespoon garlic powder
1 tablespoon dried oregano
1/2 tablespoon salt
1 teaspoon black pepper

Steps:

Mix thoroughly.
To use: coat meat liberally with rub and wrap with plastic wrap for up to 12 hours in the refrigerator.
Bring meat to room temp before cooking.
Enough rub here for 3-5 pounds meat.

Nutrition Facts : Calories 377, Fat 15.2, SaturatedFat 1.6, Sodium 7315.3, Carbohydrate 59.5, Fiber 20.9, Sugar 13.2, Protein 16.7

SLOW GRILLED ANCHO RUBBED PORK

Slow Grilled Ancho Rubbed Pork image

This recipe is sized for the home cook. On the show in Dallas we cooked a large amount of pork using a Caja China roasting box. Information on them can be obtained at lacajachina.com.

Provided by Tyler Florence

Categories main-dish

Time 7h30m

Yield 6 to 8 servings

Number Of Ingredients 18

Ingredients

3 ancho chiles, seeded and hand-torn into pieces
1/4 cup chili powder
2 tablespoons ground coriander
1 tablespoon ground cumin
2 teaspoons sweet paprika
1 tablespoon dried oregano
1 tablespoon garlic powder
1/4 teaspoon ground cinnamon
1 (5 to 7 pound) pork shoulder, skin on
Extra-virgin olive oil
Kosher salt
6 garlic cloves, minced
2 jalapenos, chopped
1/4 cup red wine vinegar
1 bunch fresh cilantro, finely chopped
2 limes, juiced
1 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper

Steps:

For the spice rub: Toast the ancho chile pieces over low heat in a dry skillet until fragrant, shaking the pan so they don't scorch. Put the chiles in spice grinder and pulse to a powder. Add the remaining ingredients and buzz again to combine. (Reserve some to sprinkle on the corn.)
For the pork: Rub the spice mix into the pork and set aside for 1 hour while you prepare the grill. (You can marinate the pork longer under refrigeration, just make sure to bring it to room temperature before cooking it.) Light the coals in a barbecue grill with a cover. When the coals are hot, push them to 1 side of the grill. Rub the pork with some olive oil and season it liberally with salt. Put the pork on the grill away from the coals and place a drip pan underneath the meat. Close the cover and cook, maintaining a medium low temperature, for about 4 to 6 hours, or until the meat shreds easily. Turn the meat occasionally and baste with the drippings.
For the drizzling sauce: Combine all ingredients in a blender and puree until smooth; taste and season with salt and pepper. Drizzle over the shredded pork.

ANCHO CHILE SAUCE

Ancho Chile Sauce image

This deeply flavored sauce is part barbecue sauce, part red-wine reduction.

Categories Sauce Blender Garlic Onion Tomato Quick & Easy Backyard BBQ Vinegar Hot Pepper Red Wine Summer Simmer Bon Appétit

Yield Makes about 1 1/2 cups

Number Of Ingredients 11

Ingredients

1 dried ancho chile, stemmed, seeded, coarsely torn*
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 (packed) dark brown sugar
2 teaspoons Worcestershire sauce
1/4 teaspoon ground cumin

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 sauté 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. DO AHEAD: Can be made 3 days ahead. Cover and chill.
* Available at many supermarkets and at specialty foods stores and Latin markets.

ROADHOUSE STEAKS WITH ANCHO CHILE RUB

Roadhouse Steaks With Ancho Chile Rub image

Make and share this Roadhouse Steaks With Ancho Chile Rub recipe from Food.com.

Provided by Mom2Rose

Categories Steak

Time 22m

Yield 4 steaks, 4 serving(s)

Number Of Ingredients 9

Ingredients

1 tablespoon fresh ground black pepper
2 teaspoons dried ancho chile powder
4 teaspoons Worcestershire sauce
1 teaspoon Dijon mustard
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/8 teaspoon ground red pepper
2 garlic cloves, minced
4 (4 ounce) beef tenderloin steaks, trimmed

Steps:

Prepare grill.
Combine first 8 ingredients in a small bowl.
Rub spice mixture evenly over steaks; let stand 10 minutes.
Place steaks on a grill rack coated with cooking spray.
Grill 5 minutes on each side or until desired degree of doneness.

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