Best 5 Ancho Chili And Lime Marinade Recipes
**Tantalize your taste buds with a culinary journey into the realm of Mexican cuisine, where bold flavors and vibrant colors reign supreme. Embark on a flavor-packed adventure as we delve into the art of crafting three tantalizing dishes using ancho chili and lime marinade. From the sizzling symphony of grilled fish tacos to the zesty explosion of shrimp skewers, and the refreshing harmony of a crisp cabbage slaw, each recipe promises a unique gustatory experience.**
**1. Grilled Fish Tacos:**
**Dive into the vibrant flavors of Mexico with these tantalizing grilled fish tacos. Marinated in a symphony of ancho chili, lime, and aromatic spices, the tender fish fillets are grilled to perfection, offering a smoky and slightly spicy dance on your palate. Nestled in warm tortillas, the fish is complemented by a medley of fresh vegetables, tangy salsa, and a dollop of creamy avocado salsa. Get ready for a fiesta in your mouth with every bite.**
**2. Ancho Chili and Lime Shrimp Skewers:**
**Transport yourself to the shores of Mexico with these succulent ancho chili and lime shrimp skewers. Succulent shrimp are generously coated in a marinade that bursts with the heat of ancho chili, the refreshing tang of lime, and a blend of zesty spices. Skewered and grilled to perfection, the shrimp exude a captivating aroma that teases your senses. Served with a side of vibrant chimichurri sauce, these skewers promise a delightful interplay of sweet, sour, and savory flavors.**
**3. Cabbage Slaw with Ancho Chili and Lime Dressing:**
**Experience the refreshing crunch and tangy zest of this cabbage slaw, a perfect accompaniment to your Mexican feast. Shredded cabbage, crisp carrots, and red onions form the base of this vibrant slaw. Drizzled with a zesty dressing made from ancho chili, lime juice, and a touch of honey, this slaw offers a symphony of flavors that awakens your palate. The perfect balance of tangy, sweet, and slightly spicy notes elevates this slaw from ordinary to extraordinary.**
**Indulge in the vibrant flavors of Mexico with this trio of recipes, each showcasing the magic of ancho chili and lime marinade. From the grilled fish tacos to the succulent shrimp skewers and the refreshing cabbage slaw, these dishes promise a culinary adventure that will leave your taste buds craving more.**
ANCHO CHILI SAUCE - RECIPE
This easy-to-make red chili sauce recipe is a flavor POWERHOUSE and essential for Mexican or Tex-Mex cuisine, made with lightly toasted ancho peppers. Perfect for enchiladas, chilaquiles, tacos and so much more.
Provided by Mike Hultquist
Categories Main Course
Time 50m
Number Of Ingredients 12
Steps:
- Dry roast the ancho peppers on a hot pan about 1-2 minutes per side. The peppers will puff slightly and the skins will begin to turn red.
- Set them into a large pot of boiling water and remove from heat. Let them soak covered in water for 30 minutes.
- Remove the stems and coarsely chop the anchos. Reserve the soaking liquid.
- Set the chopped anchos into a food processor.
- Heat the oil in a pan to medium heat and add the onion. Cook about 5 minutes to soften.
- Add the garlic and tomato and cook another minute or so, until you can smell the garlic. Add them to the food processor.
- Add the vinegar, cumin, oregano and a bit of salt and pepper along with about 1 cup of the soaking liquid. Process until it smooths out.
- The sauce will be thick at this point. You can add more soaking liquid to achieve your desired consistency.
- Give it a taste. You can adjust with salt and pepper and this point, and if you feel it needs a touch of sweetness, add the honey and process a bit more.
- Press the sauce through a coarse strainer into a bowl. I use a wooden spoon to push it through.
- Store in the fridge in an airtight container.
- As a tasty variation, add up to 15 ounces (1 can) of tomato sauce while cooking, or after you strain the ancho chili sauce to simmer. It makes for an outstanding final sauce. Or, swirl in anywhere from 1 tablespoon to a cup of the ancho chili sauce to tomato sauce to liven up any dish.
Nutrition Facts : Calories 43 kcal, Carbohydrate 8 g, Protein 1 g, Fat 1 g, Sodium 8 mg, Fiber 2 g, Sugar 4 g, ServingSize 1 serving
SOUTHWESTERN LIME CHICKEN WITH ANCHO CHILI SAUCE
Steps:
- 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.
CHILI LIME CHICKEN
This recipe combines many of the spices that I grew up with and that have become a distinctive part of much of my cooking including dishes such as chili Colorado, posole, and Frontera™ style carne asada. I would describe this dish as more Tex-Mex or New Mexican than Mexican. Serve on a bed of rice or slice thinly for use in tacos or to top a green salad.
Provided by Larry Dean
Categories World Cuisine Recipes Latin American Mexican
Time 3h45m
Yield 8
Number Of Ingredients 9
Steps:
- Combine ancho chile powder, salt, garlic powder, onion powder, cumin, and chipotle powder in a medium glass or ceramic bowl. Whisk in canola oil and lime juice until well combined; thin with additional canola oil if mixture seems too thick.
- Arrange chicken in a glass or ceramic baking dish and pour the marinade over the chicken, covering it completely. Marinate in the refrigerator for 3 hours.
- Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
- Arrange the chicken on the baking sheet; do not crowd. Discard any excess marinade.
- Bake in the preheated oven until chicken is no longer pink in the centers, about 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove from the oven and let stand for 5 to 6 minutes.
Nutrition Facts : Calories 301.2 calories, Carbohydrate 2.9 g, Cholesterol 64.6 mg, Fat 21.5 g, Fiber 0.5 g, Protein 24 g, SaturatedFat 2.2 g, Sodium 929.5 mg, Sugar 0.8 g
GRILLED CHILE-CILANTRO-LIME CHICKEN
This easy chile-cilantro-lime chicken is salty, sweet, sour, and spicy. It's great on salads, with rice, or in burritos and wraps!
Provided by boltfan
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 55m
Yield 4
Number Of Ingredients 10
Steps:
- Whisk lime juice, olive oil, garlic, lime zest, salt, brown sugar, red pepper flakes, and cumin together in a small bowl. Place chicken in a large plastic bag or a bowl and add lime marinade. Seal the bag or cover the bowl and place in a refrigerator to marinate for 30 minutes to 24 hours.
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Place chicken breasts on the preheated grill and cook until no longer pink in the center and skin is golden and lightly charred, about 5 minutes per side. Transfer chicken breasts to a plate and let rest for 5 minutes. Slice and garnish with cilantro.
Nutrition Facts : Calories 204 calories, Carbohydrate 5.2 g, Cholesterol 64.6 mg, Fat 9.7 g, Fiber 0.8 g, Protein 24 g, SaturatedFat 1.7 g, Sodium 639.9 mg, Sugar 1.8 g
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.)
Tips:
- For the best flavor, use fresh ancho chiles. If you can't find fresh ancho chiles, you can substitute dried ancho chiles. Just be sure to soak them in hot water for 30 minutes before using.
- If you don't have a blender, you can use a food processor to make the marinade.
- This marinade is perfect for chicken, pork, or fish. Just be sure to marinate the meat for at least 30 minutes, or up to overnight.
- When grilling the meat, be sure to brush it with the marinade every few minutes. This will help to keep it moist and flavorful.
- Serve the grilled meat with your favorite sides, such as rice, beans, or vegetables.
Conclusion:
This ancho chili and lime marinade is a delicious and easy way to add flavor to your grilled meats. The combination of ancho chiles, lime juice, garlic, and cumin creates a marinade that is both flavorful and complex. Whether you're grilling chicken, pork, or fish, this marinade is sure to please. So next time you're firing up the grill, be sure to give this ancho chili and lime marinade a try.
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