ANCHO CHILE RUB
Great on steaks and roasts. You can add a little red cayenne pepper for an extra kick, if you like it spicy.
Provided by PalatablePastime
Categories Southwestern U.S.
Time 5m
Yield 1/2 cup
Number Of Ingredients 8
Steps:
- Mix thoroughly.
- To use: coat meat liberally with rub and wrap with plastic wrap for up to 12 hours in the refrigerator.
- Bring meat to room temp before cooking.
- Enough rub here for 3-5 pounds meat.
Nutrition Facts : Calories 377, Fat 15.2, SaturatedFat 1.6, Sodium 7315.3, Carbohydrate 59.5, Fiber 20.9, Sugar 13.2, Protein 16.7
ROADHOUSE STEAKS WITH ANCHO CHILE RUB
Make and share this Roadhouse Steaks With Ancho Chile Rub recipe from Food.com.
Provided by Mom2Rose
Categories Steak
Time 22m
Yield 4 steaks, 4 serving(s)
Number Of Ingredients 9
Steps:
- Prepare grill.
- Combine first 8 ingredients in a small bowl.
- Rub spice mixture evenly over steaks; let stand 10 minutes.
- Place steaks on a grill rack coated with cooking spray.
- Grill 5 minutes on each side or until desired degree of doneness.
SPICE-RUBBED PORK TENDERLOIN WITH ANCHO CHILE MUSTARD SAUCE
Steps:
- Combine all ingredients in a small bowl and season with salt and pepper.
- Combine chicken stock, apple juice, peppercorns, chipotle and ancho puree in a medium saucepan over high heat and reduce to a sauce consistency. Whisk in mustard and creme fraiche and cook for 1 minute. Season with salt and pepper to taste.
- Combine the butter, thyme, and salt and pepper, to taste, in a food processor until smooth. Place a sheet of parchment paper or waxed paper on a work surface. Arrange the butter along one long side and form into a roll about 1-inch in diameter, leaving a 1-inch border of paper. Roll up the butter in the paper and refrigerate for at least 30 minutes.
- Preheat oven to 400 degrees. Dredge the tenderloin in the spice rub mixture and pat off any excess. Heat olive oil in medium oven-proof skillet until almost smoking. Add the pork tenderloin and sear well on all sides. Place the pan in the oven and continue cooking to medium-well, about 8 to 10 minutes. Let rest and slice into 1-inch pieces on the diagonal. Spoon sauce onto a platter and top with the slices of pork.
SLOW GRILLED ANCHO RUBBED PORK
This recipe is sized for the home cook. On the show in Dallas we cooked a large amount of pork using a Caja China roasting box. Information on them can be obtained at lacajachina.com.
Provided by Tyler Florence
Categories main-dish
Time 7h30m
Yield 6 to 8 servings
Number Of Ingredients 18
Steps:
- For the spice rub: Toast the ancho chile pieces over low heat in a dry skillet until fragrant, shaking the pan so they don't scorch. Put the chiles in spice grinder and pulse to a powder. Add the remaining ingredients and buzz again to combine. (Reserve some to sprinkle on the corn.)
- For the pork: Rub the spice mix into the pork and set aside for 1 hour while you prepare the grill. (You can marinate the pork longer under refrigeration, just make sure to bring it to room temperature before cooking it.) Light the coals in a barbecue grill with a cover. When the coals are hot, push them to 1 side of the grill. Rub the pork with some olive oil and season it liberally with salt. Put the pork on the grill away from the coals and place a drip pan underneath the meat. Close the cover and cook, maintaining a medium low temperature, for about 4 to 6 hours, or until the meat shreds easily. Turn the meat occasionally and baste with the drippings.
- For the drizzling sauce: Combine all ingredients in a blender and puree until smooth; taste and season with salt and pepper. Drizzle over the shredded pork.
CHILE-COFFEE RUB
Ancho chile powder and coffee combine for a spectacularly flavorful rub ideal for steak, pork, or chicken.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Yield Makes 1/2 cup
Number Of Ingredients 5
Steps:
- In a small airtight container, combine chile powder, espresso powder, sugar, cinnamon, and pepper. Cover and shake well to combine. Store at room temperature, up to 1 month.
- To use, heat a grill or grill pan to medium-high. Clean and lightly oil hot grill. Rub 1/4 cup mixture on both sides of a 2-pound flank steak; season with coarse salt. Grill about 7 minutes per side for medium-rare, flipping once.
COFFEE-CHILE DRY RUB
This easy-to-make seasoning mixture gives meat a spicy, slightly sweet flavor. Apply a thin coating before grilling beef, pork or lamb. Or use as a condiment to season the meat once you've carved and portioned it.
Provided by Matt Lee And Ted Lee
Categories barbecues
Time 5m
Yield About 1 cup, enough for 4 to 6 large steaks
Number Of Ingredients 6
Steps:
- In a small bowl, mix all the ingredients thoroughly, massaging the mixture with your fingers to break down the dark brown sugar into fine crystals.
- Liberally sprinkle a thin layer of the rub onto the steak, then pat it in with your fingers so it adheres.
Nutrition Facts : @context http, Calories 90, UnsaturatedFat 1 gram, Carbohydrate 20 grams, Fat 2 grams, Fiber 4 grams, Protein 2 grams, SaturatedFat 0 grams, Sodium 238 milligrams, Sugar 14 grams
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