Best 3 Ancho Chili Butter Recipes
Embark on a culinary adventure with ancho chili butter, a flavor-packed condiment that elevates ordinary meals into extraordinary experiences. Originating from the heart of Mexico, ancho chilis lend their distinct smoky, sweet heat to this rich and versatile butter. Say goodbye to bland dishes and hello to a taste sensation that dances on your palate.
Explore the diverse collection of ancho chili butter recipes featured in this article, each offering a unique twist on this delectable spread. From the classic Ancho Chili Butter, a staple in Mexican cuisine, to the zesty Lime-Ancho Chili Butter, which adds a refreshing citrusy kick, these recipes cater to every taste preference. Discover the versatile Ancho Chili Butter with Honey, where the sweetness of honey harmonizes perfectly with the chili's smokiness, creating a balanced flavor profile.
For those seeking a spicy kick, the Ancho-Habanero Chili Butter is a fiery delight that ignites the senses. Experience the smoky richness of Ancho-Chipotle Chili Butter, where chipotle chilis add a deep, earthy flavor. And for a creamy and luxurious treat, the Ancho-Sour Cream Chili Butter is a must-try, blending sour cream's tanginess with the chili's warmth.
Whether you're spreading it on grilled meats, fish, or vegetables, using it as a dip for tortilla chips, or incorporating it into your favorite recipes, ancho chili butter adds a layer of flavor that elevates every bite. Get ready to transform your culinary creations with this tantalizing condiment that is sure to become a staple in your kitchen.
ACHIOTE BUTTER-BASTED TURKEY WITH ANCHO CHILI GRAVY
Categories Herb Pepper turkey Roast Thanksgiving Fall Bon Appétit
Yield Serves 14
Number Of Ingredients 8
Steps:
- Char poblano chilies over gas flame or in broiler until blackened on all sides. Enclose chilies in paper bag. Let stand 10 minutes to steam. Peel and seed chilies.
- Toast ancho chilies in heavy large skillet over high heat until color darkens slightly and chilies are fragrant, about 30 seconds per side. Transfer ancho chilies to medium bowl. Add enough hot water to bowl to cover chilies. Let stand until chilies soften, about 20 minutes.
- Puree 4 ancho chili halves with 1/2 cup soaking liquid in blender. Add roasted poblano chilies; puree. Season with salt and pepper. Drain remaining 2 chili halves; chill. (Puree and soaked chilies can be made 1 day ahead. Cover separately and chill.)
- Preheat oven to 350°F. Rinse turkey inside and out. Pat turkey dry. Sprinkle turkey with salt and pepper. Cut remaining 2 ancho chili halves into strips. Place chili strips and onion in turkey cavity.
- Mix butter and achiote paste in small bowl to blend. Run fingers between turkey breast skin and meat to loosen. Rub half of achiote butter over turkey breast under skin. Rub butter over outside of turkey. Place turkey in large roasting pan. Tuck wings under turkey. Tie legs together to hold shape. Pour 1 1/2 cups broth into pan.
- Roast turkey 45 minutes. Tent turkey loosely with foil. Continue roasting until meat thermometer inserted into thickest part of thigh registers 180°F, basting every 30 minutes with pan juices, about 3 1/2 hours. Transfer to platter. Tent with foil.
- Pour turkey pan juices into measuring cup. Spoon off fat from pan juices, reserving 1/4 cup fat. Add enough remaining broth to pan juices to measure 3 cups. Return 1/4 cup fat to roasting pan. Place pan over 2 burners set at medium heat. Add Masa Harina; whisk until mixture resembles paste, scraping up any browned bits, about 2 minutes. Gradually whisk in pan juices. Add chili puree; simmer 5 minutes to blend flavors. Season gravy with salt and pepper. Serve turkey with gravy.
ANCHO CHILI BUTTER
Provided by Molly O'Neill
Categories condiments, side dish
Time 20m
Yield .5 cup
Number Of Ingredients 3
Steps:
- Stem the chilies, break them open and shake out all the seeds. Bring a small saucepan of water to a boil. Lower the heat, add the chilies and simmer until softened, about 5 minutes. Drain and let cool. Use a small knife to scrape the flesh of the chilies from the skin. Chop the chilies into a paste, and cream together with the butter in a small bowl. Stir in the salt.
Nutrition Facts : @context http, Calories 221, UnsaturatedFat 7 grams, Carbohydrate 3 grams, Fat 24 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 15 grams, Sodium 81 milligrams, Sugar 0 grams, TransFat 1 gram
ANCHO CHILI GARLIC BUTTER
Provided by Molly O'Neill
Categories easy, weekday, dips and spreads
Time 15m
Yield One-quarter cup
Number Of Ingredients 4
Steps:
- Stem the chili, break it open and shake out all of the seeds. Bring a small saucepan of water to the boil. Lower the heat, add the chili and simmer until softened, about 5 minutes. Drain and let cool. Use a small knife to scrape the flesh of the chili from the skin. Chop the chili until it forms a paste. You should have about 1 1/2 teaspoons.
- In a small bowl, cream together the chili and the butter. Stir in the garlic and salt. Use immediately or store in the refrigerator.
Nutrition Facts : @context http, Calories 112, UnsaturatedFat 4 grams, Carbohydrate 2 grams, Fat 12 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 7 grams, Sodium 42 milligrams, Sugar 0 grams, TransFat 0 grams
Tips:
- Choose the right ancho chiles: Look for dried ancho chiles that are deep red in color and have a smoky, fruity aroma. Avoid any chiles that are moldy or have blemishes.
- Toast the ancho chiles before using: Toasting the ancho chiles enhances their flavor and makes them more pliable. Heat a skillet over medium heat and toast the chiles for 1-2 minutes per side, until they are fragrant and slightly darkened.
- Soak the ancho chiles in hot water before pureeing: Soaking the ancho chiles in hot water softens them and makes them easier to puree. Place the chiles in a bowl and cover them with hot water. Let them soak for 15-20 minutes, or until they are softened.
- Use a high-powered blender or food processor to puree the ancho chiles: A high-powered blender or food processor will help you achieve a smooth and creamy puree. Add the soaked ancho chiles, garlic, and salt to the blender or food processor and blend until smooth.
- Season the ancho chili butter to taste: Once the ancho chili butter is pureed, taste it and adjust the seasonings as needed. You may want to add more salt, pepper, or lime juice to taste.
Conclusion:
Ancho chili butter is a versatile condiment that can be used in a variety of dishes. It can be used as a spread on sandwiches or burgers, as a marinade for chicken or fish, or as a dipping sauce for vegetables. It can also be used to add flavor to soups, stews, and chili. With its smoky, fruity flavor, ancho chili butter is sure to become a favorite in your kitchen.
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