- 1 dried ancho chile, stemmed, seeded, coarsely torn
- 2t tablespoons vegetable oil
- 1 tablespoon tomato paste
- 1 tablespoon apple cider vinegar
- 1 tablespoon (packed) dark brown sugar
- 2 teaspoons Worcestershire sauce
- 1/4t teaspoon ground cumin
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 saut? 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.
- 1/2 cup fresh lime juice
- 6 tablespoons soy sauce
- 1/4 cup vegetable oil
- 2 tablespoons sugar
- 2 tablespoons chopped fresh oregano
- 1 tablespoon chopped fresh rosemary
- 1 tablespoon minced garlic
- 1 1/2 teaspoons chili powder
- 1/2 teaspoon cayenne pepper
- 8 skinless boneless chicken breast halves
- 8 slices Monterey Jack cheese
- Combine first 9 ingredients in medium bowl whisk to blend. Place chicken in 13 x 9 x 2-inch glass baking dish. Pour marinade over. Cover and refrigerate overnight, turning occasionally.
- Prepare barbecue (medium-high heat). Remove chicken breasts from marinade. Grill chicken until just cooked through, turning occasionally, about 10 minutes. Place 1 cheese slice atop each chicken breast half cover barbecue and cook until cheese melts, about 2 minutes. Transfer chicken breasts to plates. Serve with Ancho Chili Sauce.
How to Make Ancho BBQ Sauce &ndash Step by Step Recipe
First, heat a pan to medium-high heat and add your ancho peppers. Do not use any oil or liquid. You want to dry toast them. You CAN make this recipe without lightly toasting the peppers, but I urge you not to skip this step, as the dry toasting loosens up the oils in the peppers, resulting in richer flavors. Toast them a couple minutes per side. The peppers will puff slightly and the skins will begin to turn red.
Next, set them into a large pot of boiling water and remove from heat. Let them soak covered in water for 30 minutes.
As they soak, the ancho peppers will begin to leech into the water, darkening it in color. This soaking water has a lot of nutrients in it, so do not throw it away for now.
Remove the stems and coarsely chop the anchos. Reserve that valuable soaking liquid. Set the chopped anchos into a food processor.
Next, heat the oil in a pan to medium heat and cook down the onion, garlic, and tomato, then add them to the food processor along with the rest of your ingredients. Process until it smooths out.
The ancho bbq sauce will be thick at this point. You can add more soaking liquid to achieve your desired consistency.
Next, give your ancho bbq sauce a taste. Adjust it with salt and pepper.
Finally, press the sauce through a coarse strainer into a bowl. I use a wooden spoon to push it through. This removes the solids and bits of rough ancho skin that didn&rsquot get processed.
I hope you love it as much as I do! Enjoy!
Can&rsquot find ancho peppers near you? Here&rsquos a link (affiliate!) where you can purchase them at Amazon. Very inexpensive: Dried Chile Ancho &ndash Sweet & Smoky Flavor, 16-Ounce Bag.
Keep ancho chile powder in an airtight jar similar to all herbs and spices away from heat and moisture. We recommend a spice cabinet that is away from the sink, stove and not facing direct sunlight. When properly stored, dried bay leaves can last up to 3 years but we recommend to always check the best use date.
Ancho pair nicely with these herbs and spices. Try them together the next time you're in the kitchen cooking something up for lunch or dinner.
- Cumin: Our pure cumin is an easy way to add deep, earthy citrusy flavors to spark your favorite meals. Cumin is one of the top 10 selling spices in the U.S. The spice dates back to Egypt 4,000 years ago, and McCormick Cumin is hand-harvested, sun-dried and carefully screened so you know you're getting nothing but the purest flavor. Add this spice for a warm flavor and earthy color to everyday soups, stews, meats and vegetables. Try ancho chile pepper and cumin together in a red pozole recipe.
- Cinnamon: Our pure cinnamon lends a warm, sweet aroma to everything from morning toast to cookies, and it also has a savory side, with earthy, mahogany-colored flavors
- Garlic:Dried garlic takes on a mellow, round flavor that elevates recipes both savory and sweet. Garlic is a member of the lily family, native to Central Asia and cousin to leeks, chives, onions and shallots. It&rsquos the most pungent of the lilies, with a strong flavor and aroma. Unless you&rsquore using it to ward off vampires, as people have done since the 1700s, it pays to use allium sativum with a gentle hand.
- Hot Chili: Hot chili pepper adds flavorful heat to chili, tacos, salsas and other Mexican-style dishes.
- Oregano: Meet oregano, a robust herb that comes in whole leaves or ground up, giving meals a peppery bite and a sweet, minty aroma. In Greek, oregano means &ldquojoy of the mountain." Even though it's super popular today, it actually wasn&rsquot widely used in the U.S. until GIs returned from Italy during World War II. Our pure oregano is a delicious addition to any tomato dish, eggs and omelets, chicken, fish and pork, cooked vegetables, vinaigrettes and more. Consider it your go-to herb for that real Mediterranean flavor. Try oregano and ancho chile peppers with a Greek Tabbouleh Salad Arepas With Ancho Yogurt Sauce.
- 6 dried ancho chiles
- 1 (6 ounce) can tomato paste
- ¼ cup corn oil
- 2 cloves garlic, minced
- 1 ½ teaspoons salt
- 1 teaspoon dried oregano
- ¼ teaspoon ground cumin
- 3 cups beef broth
Preheat an oven to 400 degrees F (200 degrees C).
Arrange the ancho chiles on a baking sheet and toast in the preheated oven 3 to 4 minutes remove the stems, pulp, and seeds from the toasted peppers. Place peppers in a bowl and pour enough hot water into bowl to cover completely allow to soak for 1 hour.
Combine the ancho chiles, tomato paste, corn oil, garlic, salt, oregano, cumin, and about 1 cup of the beef broth in a blender blend until smooth. Pour the mixture into a saucepan with the remaining beef broth and place over medium heat simmer until heated through, about 10 minutes.
this sauce brought my enchiladas up a notch,thanks
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Calories per serving: 69
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- 2 tablespoons finely ground coffee or instant espresso powder
- 2 teaspoons brown sugar
- 1 teaspoon paprika
- ¾ teaspoon kosher salt
- ½ teaspoon ground pepper
- ½ teaspoon garlic powder
- 1 2-pound center-cut beef tenderloin, trimmed
- 3 dried ancho chiles (about 1 ounce) or 3 tablespoons ancho chile powder
- 1 small shallot, quartered
- 1 clove garlic
- 1 ½ cups reduced-sodium beef broth, divided
- 2 teaspoons canola oil
- 2 teaspoons brown sugar
- ½ teaspoon ground cumin
- ¼ teaspoon kosher salt
To prepare beef: Preheat oven to 425 degrees F. Line a rimmed baking sheet with foil and coat with cooking spray.
Combine coffee, brown sugar, paprika, 3/4 teaspoon salt, pepper and garlic powder in a small bowl and mix thoroughly. Rub the mixture all over the tenderloin. Transfer to the prepared pan.
Roast the tenderloin until an instant-read thermometer inserted into the center registers 130 degrees F for medium, 35 to 45 minutes. Transfer to a cutting board and let rest 10 minutes before slicing.
To prepare sauce: Meanwhile, put whole chiles (if using) in a medium bowl, cover with boiling water and weight down with a small plate or pot lid. Soak for 10 minutes drain. Remove the stems and seeds. Add the chiles (or chile powder) to a blender along with shallot, garlic and 1/2 cup broth. Blend to a thick puree, scraping the sides once or twice. Push the puree through a strainer into a bowl. Discard the solids.
Heat oil in a small, high-sided saucepan over medium-high heat. Add the puree and cook, stirring, for 2 minutes. Add brown sugar, cumin, 1/4 teaspoon salt and the remaining 1 cup broth and bring to a simmer. Reduce heat and simmer gently, stirring occasionally, until reduced to about 1/2 cup, 30 to 35 minutes. Add more broth, if desired, for a thinner consistency.
Slice the tenderloin into thick rounds and serve with the sauce.
Make Ahead Tip: Prepare the sauce (Steps 4-5) up to 2 hours ahead hold at room temperature and reheat just before serving.
Roasting the Chiles
After discarding the seeds, place the chiles on a medium/hot comal (or griddle) and roast them for three to four minutes. Turn them often to prevent burning. If they do burn, they will need to be discarded as they will impart the burnt flavor to anything you make with them.