ANCHO MAYO
Steps:
- Toast 2 seeded dried ancho chiles in a skillet, 1 minute; soak in 1/2 cup hot water until soft, 20 minutes. Puree the chiles and liquid with 2 tablespoons toasted almonds, the juice of 1 orange, 1 tablespoon honey and 3 tablespoons mayonnaise until smooth.
HOMEMADE MAYONNAISE
Steps:
- In a food processor fitted with the metal blade, a blender, or the jar of mayonnaise maker, combine the yolks, lemon juice, vinegar, mustard, salt, sugar, and cayenne. Pulse several times to blend.
- With the processor running at high speed, or while quickly dashing the plunger of a mayonnaise maker, very slowly drizzle in the oil, allowing it to fully integrate as added until all the oil has been incorporated.
CHICKEN SANDWICH WITH ANCHO CHILI MAYONNAISE
Shredded chicken is mixed with a piquant ancho chili mayonnaise, then piled high on a toasted sourdough roll. From the R.S.V.P. section of an August 1986 issue of Bon Appetit. The recipe was requested from the Balboa Cafe in San Francisco, California. Overnight soaking of the chilies is not included in the prep time.
Provided by Leslie in Texas
Categories Lunch/Snacks
Time 31m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Soak chiles in hot water to cover overnight; drain chilies, stem and seed.
- Transfer to processor or blender.
- Add onion,garlic and vinegar and mix until smooth, stopping to scrape down sides of bowl.
- With machine running, add oil through feed tube.
- Season ancho paste with lime juice and salt to taste.
- (Can be prepared 2 weeks ahead, covered and refrigerated.).
- Place shredded chicken in a medium bowl; blend paste with enough mayonnaise to coat chicken well and mix with chicken.
- Cut rolls in half; hollow out each half.
- Toast until crisp and butter well.
- Set 2 halves on each plate, top with chicken salad, garnish with cilantro sprig and serve.
Nutrition Facts : Calories 953.7, Fat 74.5, SaturatedFat 13.1, Cholesterol 123.7, Sodium 359.7, Carbohydrate 26.5, Fiber 3.9, Sugar 0.6, Protein 45.1
MY CINCO DE MAYO CHILI
Created on Cinco de Mayo. I was in the mood to tweak.
Provided by AllieGeekPi
Categories Soups, Stews and Chili Recipes Chili Recipes Pork Chili Recipes
Time 1h45m
Yield 12
Number Of Ingredients 18
Steps:
- Heat a large stock pot over medium heat. Cook and stir beef and pork in the pot until completely browned, about 10 minutes. Drain as much grease from the meat mixture as you can and return pot to heat.
- Stir sweet onions, green onions, and garlic through the meat mixture; cook and stir until the onions are translucent, 5 to 7 minutes.
- Stir tomatoes, beer, chili powder, cumin, chile peppers, corn meal, ancho chile pepper, tequila, jalapeno pepper, cocoa powder, and salt into the meat mixture. Bring the mixture to a simmer and cook until the tomatoes are dissolving into the liquid, 1 to 2 hours. Stir corn and black beans into the chili; continue cooking until hot, 10 to 15 minutes.
Nutrition Facts : Calories 419.7 calories, Carbohydrate 21.6 g, Cholesterol 96.3 mg, Fat 21.7 g, Fiber 6.3 g, Protein 31 g, SaturatedFat 7.9 g, Sodium 745.4 mg, Sugar 3.7 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.)
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- Mix well and serve on sandwiches or as a dip for chicken or veggies or whatever. As a dip you may need to make a bigger quantity than when using it on a sandwich.
- You can play around with all the ingredients and add more or less to taste, this is only approximate because I don't measure as I make it, I just pour in a little of each and see how it tastes.
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