Best 11 Ancho Chili Glaze Recipes

ANCHO CHILI SAUCE - RECIPE

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.

ANCHO CHILE HONEY BASTED QUAIL

Steps:

• Soak ancho chile in 1 cup of hot water for 30 minutes.
• Preheat grill to medium-high.
• Place ancho chile and soaking water, garlic, honey, and salt in a blender. Cover and puree until smooth.
• Place quail, breast side down, on preheated grill for 3 to 4 minutes or until skin is browned. Turn quail over and baste generously with pureed sauce. Cook for another 3 to 4 minutes.
• Place quail on a cooler part of grill until finished cooking. Turn quail and baste after 1 minute, then turn over and baste again. The quail is finished when its juices run clear.

ANCHO CHILI GLAZE

Steps:

• 1. Add all ingredients together, except the honey, and cook in a heavy pot. Cook until it is reduced by half.
• 2. Let it cool down for about 10 minutes. Then add the honey and blend together with a hand blender until it is blended smooth.
• 3. Brush on fish, chicken, ribs, steak before or after cooking.

CRUNCHY CALAMARI WITH ANCHO CHILE GLAZE

Steps:

• Moisten sugar with 1 tablespoon water in a shallow saucepan. Cook on medium-high until sugar caramelizes to light amber. Add garlic and cook until it starts to color. Add ancho and chipotle, cook 30 seconds, then stir in wine, taking care because it may sputter. Cook on high heat, stirring occasionally, until the caramel dissolves in the wine and the mixture reduces to 1/2 cup, about 15 minutes. Remove from heat, season with vinegar and salt and set aside.
• Slice calamari into thin rings. Toss with 1/2 cup flour, place in a large strainer and shake off excess flour. Season with salt. Pour club soda into a large bowl. Whisk in remaining flour.
• Heat about 2 cups oil to very hot, about 400 degrees, in a deep-fryer, sauté pan or wok. Place floured calamari in the batter. Using tongs, transfer about 1/4 of it to the oil and fry until golden. Stand back because the calamari may spatter furiously. Remove to several layers of paper towels. Repeat with remaining calamari.
• Pile calamari on a platter, dust with lime zest and serve with lime wedges and ancho glaze.

PAN-ROASTED PORK TENDERLOIN WITH ANCHO HONEY GLAZE

Steps:

• Preheat the oven to 425 degrees F.
• Whisk together the honey, 2 tablespoons ancho, the mustard and chile de arbol in a small bowl until smooth then season with salt and pepper. Set aside. (If you can make this glaze at least 30 minutes before using, it will be more flavorful.)
• Remove the pork from the refrigerator 30 minutes before cooking. Season the pork on both sides with salt, pepper and ancho powder. Heat a few tablespoons of oil in a large ovenproof skillet over high heat until it shimmers. Add the pork and cook on all sides until golden brown and a crust has formed, about 12 minutes total. Brush both sides with some of the glaze.
• Transfer the skillet to the oven and roast until an instant-read thermometer inserted into the center registers 140 degrees F, about 12 minutes.
• Brush the top with the glaze several times while roasting. Remove to a cutting board and brush the top of the pork with more glaze. Let rest for 10 minutes then cut into thick slices. Garnish with the chives and scallions and serve.

ANCHO-RED PEPPER SAUCE

Steps:

• Put the ancho pods in a bowl and cover with boiling water. Let sit for 30 minutes, then remove the stems and seeds and coarsely chop. Reserve the soaking liquid.
• Heat the oil in a medium saucepan over high heat. Add the onions and cook until soft. Add the garlic and cook for 1 minute. Add the tomatoes, peppers and ancho chiles and cook until the tomatoes soften and break down and the liquid thickens, 20 to 30 minutes.
• Let cool for about and carefully transfer the mixture to a food processor and process until smooth. Add the vinegar, honey, salt, pepper, to taste, and cilantro and pulse a few times just to combine. Transfer to a covered container and refrigerate until ready to use.

GRILLED SWEET POTATO TACOS WITH ANCHO CHILE-MAPLE SYRUP GLAZE

Steps:

• Preheat the oven to 400 F.
• Using 1 tortilla for each serving, place 1/4 cup of each cheese over half the tortilla's surface, top with 3 slices of sweet potatoes and season with salt and white pepper to taste.
• Fold the tortilla over the filling to make a semicircle. Before serving brush the top lightly with oil and sprinkle with ancho chile powder. Bake for 6 minutes or until crisp. Serve 2 per person and drizzle each with the maple glaze
• Combine the ingredients in a small bowl.

ANCHO CHILE TURKEY WITH MAPLE BOURBON GLAZE

Steps:

• In 1-quart saucepan, place chiles; cover with water. Heat to simmer over medium heat. Simmer 15 minutes or until chiles have softened. Remove chiles from water; reserve water.
• Place chiles in food processor. Add remaining Chili-Garlic Paste ingredients. Cover; process until a paste forms. Add 1 tablespoon reserved chile water to thin. Refrigerate until ready to use. (Can be made up to 2 days ahead.)
• In 1-quart saucepan, heat Glaze ingredients over medium heat to boiling. Remove from heat; set aside.
• Heat oven to 400°F. Place cooling rack or roasting rack in bottom of large roasting pan.
• Wash turkey inside and out; dry well. Season with salt and pepper, pressing it in to adhere. Slide hand under turkey breast skin to loosen; place 1/2 cup Chile-Garlic Paste under skin and rub all over top of turkey. Place orange wedges, half of the onion and the bay leaf inside cavity. Tie legs together with string. Insert ovenproof meat thermometer so tip is in thickest part of inside thigh and does not touch bone. Place turkey on rack in pan; arrange celery and remaining onion in pan around turkey. Pour 2 cups chicken broth over vegetables. Brush turkey with Glaze. Roast 30 minutes.
• Reduce heat to 325°F. Roast about 2 hours to 2 hours 30 minutes, basting with pan broth and glaze every 30 minutes, until thermometer reads 165°F and drumsticks move easily when lifted or twisted.
• Remove turkey from pan onto carving or cutting board; let rest 15 minutes before carving. Strain pan juices; reserve. Discard vegetables, orange and bay leaf.
• While turkey is resting, in 2-quart heavy saucepan, cook butter and flour over medium heat 3 to 4 minutes, stirring constantly, until a blond roux forms. Add remaining 1/2 cup Chile-Garlic Paste, all strained pan juices and carton of chicken broth (4 cups); heat to boiling over high heat. Reduce heat; simmer until thickened. Serve gravy with carved turkey.

ANCHO CHILI-SPICED TILAPIA

Steps:

• Combine the first 6 ingredients; sprinkle over fillets. Cook fillets in a large nonstick skillet coated with cooking spray over medium-high heat for 3-4 minutes on each side or until fish flakes easily with a fork., Meanwhile, combine the mayonnaise, lime juice and oregano in a small bowl. Serve with fillets.

LAMB SHANKS WITH ANCHO CHILI-HONEY GLAZE

Steps:

• Preheat oven to 350ºF.
• Heat oil in heavy large ovenproof pot over medium-high heat.
• Sprinkle lamb with salt and pepper.
• Add to skillet; cook until brown on all sides, about 8 minutes.
• Transfer lamb to plate.
• Add onion and garlic to pot; saute until tender but not brown, about 3 minutes.
• Add tomato puree, stock, 2 ancho chilies, cumin seeds and bay leaf.
• Bring to boil.
• Return lamb to pot.
• Cover pot tightly, place in oven and cook until lamb is very tender, about 1 hour 45 minutes.
• Discard bay leaf.
• (Lamb shanks can be prepared 1 day ahead. Cover and chill).
• Preheat oven to 400ºF.
• Place remaining 3 ancho chilies in large mixing bowl.
• Pour 2 cups boiling water over.
• Let stand until softened, about 10 minutes.
• Drain, reserving 1/2 cup soaking liquid.
• Mix honey, orange peel and remaining 1 tablespoon water in heavy small saucepan.
• Bring to boil.
• Transfer honey mixture to blender.
• Add chilies and reserved 1/2 cup soaking liquid.
• Puree until smooth.
• Using tongs, transfer lamb to heavy large baking pan; reserve cooking liquid.
• Add 1/2 cup honey mixture to lamb cooking liquid.
• Brush lamb liberally with remaining honey mixture.
• Bake until lamb is heated through and honey mixture forms glaze, about 15 minutes.
• Meanwhile, puree lamb cooking liquid in blender in batches until smooth.
• Transfer to heavy medium saucepan.
• Bring to simmer.
• Season to taste with salt and pepper.
• Mix sour cream, yogurt and cilantro in medium bowl.
• Season to taste with salt and white pepper.
• Spoon lamb cooking liquid onto each of 4 plates.
• Top with lamb shanks.
• Drizzle with yogurt mixture and serve.

DUCK BREASTS WITH ANCHO CHILE DULCE DE LECHE GLAZE

Steps:

• Place chiles in a small, dry, heavy-bottomed skillet over medium heat, and toast until slightly darkened, turning once, about 40 seconds. Transfer to a small heatproof bowl and pour over boiling water. Let stand until softened, about 20 minutes.
• Using a slotted spoon, transfer chiles to the jar of a blender. Add 1 cup soaking liquid and garlic; blend until smooth. Set aside.
• Place orange juice in a small saucepan over medium heat. Cook until liquid is reduced by half; add dulce de leche and chicken stock. Bring mixture to a simmer and immediately remove from heat; set aside.
• Working in batches, season duck with salt and pepper and place, skin side down, in a large heavy-bottomed skillet over medium heat. As fat begins to render out, drain into a heatproof bowl and discard or save for another use. Continue cooking until skin is well-browned, about 15 minutes. Turn, and continue cooking duck until meat is browned, about 3 minutes more. Transfer duck to a plate and repeat process with remaining duck breasts.
• Return all duck breasts to skillet, cover, and cook until an instant-read thermometer inserted horizontally in the center of a breast registers 135 degrees for medium-rare, about 6 minutes. Transfer duck to a carving board and let stand, uncovered.
• Pour out and discard all but 2 tablespoons fat from skillet. Add reserved chile and orange juice mixtures to skillet, along with any duck juices that have accumulated on the cutting board. Place over medium-high heat and cook, stirring, scraping up any browned bits that have accumulated in the bottom of the skillet, until thickened, about 6 minutes. Whisk in butter until melted. Season with salt, and chopped cilantro.
• Slice duck breasts and serve immediately with sauce.