Instant Pot Ancho Chile Sauce Recipes
PRESSURE-COOKER SPICY ANCHO CHILE AND CILANTRO SHORT RIBS
Ancho chile powder adds a remarkable smokiness to this dish, while the cilantro beautifully brightens it up. Choose the best-quality short ribs you can find. It makes a nice difference in flavor and fat content.
Provided by Bren Herrera
Categories Pressure Cooker Instant Pot Beef Rib Beef Chile Pepper Cilantro Red Wine Jalapeño Dinner
Yield Serves 4
Number Of Ingredients 14
Steps:
- Rinse and pat dry the short ribs. Season with the salt, pepper, cumin and ancho chile powder. Heat the olive oil over high for the stovetop pressure cooker or use the browning setting for the electric pressure cooker.
- Add the short ribs and brown on all sides, about 4 minutes. While the ribs are browning, make the sauce: Add the garlic, cilantro, jalapeño, vegetable broth, sugar and four-peppercorn blend to a food processor and blend for 1 minute, or until the cilantro has liquefied. Cover the ribs with the mixture, using a rubber spatula to scrape the processor. Pour in the beef stock and wine and stir. Cancel cooking for the electric cooker, and close the lid.
- Stovetop Pressure Cooker: Set to high pressure (15 PSI) and set the timer for 35 minutes. Cook over high heat for 25 minutes, then reduce the heat to medium and continue to cook for the last 10 minutes.
- Electric Pressure Cooker: Set to high pressure (10-12 PSI) and 40 minutes.
- When done, remove from the heat or turn off the cooker and allow the pressure to release on its own (natural-release), about 12 minutes.
- When all of the pressure is out, adjust for salt and remove the short ribs from the pot. Transfer to a serving platter. Cross-cut across several bones and into three parts or however many bones your ribs have.
INSTANT POT® CHILORIO
The bold flavors of this simple stew come together quickly in a pressure cooker, and you can use it to make tacos, burritos, chimichangas, tostadas, quesadillas, sopes, or even tamales. This recipe can be easily doubled if you need more.
Provided by bd.weld
Categories Soups, Stews and Chili Recipes Stews Pork
Time 1h20m
Yield 10
Number Of Ingredients 12
Steps:
- Combine pork, orange juice, broth, onion, and oregano in the inner pot of an electric pressure cooker (such as Instant Pot®). Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 20 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove lid.
- Remove pork from the pot and drain. Transfer to a serving dish.
- Place ancho chiles in a heat-proof bowl. Pour boiling water over chiles and soak for 15 minutes. Drain chiles, reserving soaking water.
- Combine 1/2 cup chile soaking water, soaked ancho chiles, apple cider vinegar, jalapeno pepper, garlic, cilantro, and cumin in a blender. Blend to form a thick sauce. Pour sauce over pork and mix well.
Nutrition Facts : Calories 309.1 calories, Carbohydrate 14.9 g, Cholesterol 65.5 mg, Fat 20.7 g, Fiber 1.6 g, Protein 16.6 g, SaturatedFat 7.1 g, Sodium 1339.7 mg, Sugar 9.3 g
ANCHO CHILE SAUCE
A most flavorful sauce that can be used on brisket, chicken or any bbq. Note: You can substitute 1 tablespoon Ancho Chile Powder for the dried chile and then add enough water to make it the consistency you want. Start with at least 1/2 cup water. From Bon Appetit.
Provided by gailanng
Categories Mexican
Time 45m
Yield 1 1/2 cups
Number Of Ingredients 13
Steps:
- Place chile in medium bowl. Pour enough boiling water over to cover; let soak until soft, about 30 minutes. Drain, reserving soaking liquid.
- Heat oil in heavy medium saucepan over medium heat. Add onion and saute until soft, stirring often, about 4 minutes. Add tomato paste; stir 2 minutes. Add garlic and stir 30 seconds. Add wine and softened chile; simmer 2 minutes. Add 3 tablespoons reserved chile soaking liquid, ketchup and all remaining ingredients. Simmer 3 minutes, stirring often. Season with salt and pepper. Remove from heat and cool slightly.
- Puree sauce in blender, adding more reserved soaking liquid by tablespoonfuls if too thick. May be made 3 days ahead; cover and chill.
Nutrition Facts : Calories 441, Fat 19.6, SaturatedFat 2.5, Sodium 1066.8, Carbohydrate 52.7, Fiber 5.1, Sugar 34.3, Protein 4.9
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