Best Ancho Chile And Bourbon Sauce Recipes

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ANCHO CHILE TURKEY WITH MAPLE BOURBON GLAZE



Ancho Chile Turkey with Maple Bourbon Glaze image

Add some spice to your holiday with this clever take on traditional roasted turkey, made with ancho chili paste, real maple syrup and bourbon.

Provided by Cheri Liefeld

Categories     Entree

Time 4h15m

Yield 6

Number Of Ingredients 19

2 large dried ancho chiles
1/2 cup garlic cloves (2 heads)
1 1/2 teaspoons ground cumin
1/4 cup canola oil
1/4 cup real maple syrup
2 tablespoons butter
1 to 2 tablespoons bourbon
1 teaspoon ancho chile paste
1 turkey (12 to 15 lb)
1 teaspoon salt
1/2 teaspoon pepper
1 orange, cut into wedges
1 dried bay leaf
3 stalks celery
1 onion, coarsely chopped
2 cups Progresso™ chicken broth (from 32-oz carton)
2 to 4 tablespoons butter
1/4 cup Gold Medal™ all-purpose flour
1 carton (32 oz) Progresso™ chicken broth (4 cups)

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.

Nutrition Facts : ServingSize 1 Serving

NEW MEXICO RUBBED PORK TENDERLOIN WITH BOURBON ANCHO SAUCE



New Mexico Rubbed Pork Tenderloin With Bourbon Ancho Sauce image

by Bobby Flay. I had this meal at the Mesa Grill in Las Vegas and have made it for company several times since. Definitely do the sauce ahead of time - it takes a while to reduce down. I figured that into the prep time.

Provided by jenpalombi

Categories     Pork

Time 1h10m

Yield 6-8 serving(s)

Number Of Ingredients 18

2 tablespoons olive oil
1 (2 lb) pork tenderloin
salt
2 tablespoons dried ancho chile powder
2 tablespoons light brown sugar
1 tablespoon ground pasilla chile powder
2 teaspoons de arbol chili powder
2 teaspoons ground cinnamon
2 teaspoons allspice
2 tablespoons olive oil
1 large red onion, finely chopped
2 cups Bourbon
2 tablespoons Bourbon
3 ancho chilies, soaked, seeded, stems removed and pureed
6 cups homemade chicken stock
1 cup apple juice concentrate, thawed
8 whole black peppercorns
1/4 cup light brown sugar

Steps:

  • For Rub: Combine all ingredients in a bowl.
  • Preheat oven to 400 degrees F.
  • Heat olive oil in a medium saute pan, over high heat.
  • Season pork with salt on both sides.
  • Rub the pork evenly (and generously!) with the spice rub.
  • Sear the pork on both sides until golden brown.
  • Cook in the oven to medium doneness, about 10 minutes.
  • For Sauce: Heat olive oil in a medium saucepan over medium-high heat.
  • Add the onions and cook until soft.
  • Add the bourbon and cook until completely reduced.
  • Add the remaining ingredients and cook until reduced by half.
  • Strain through a fine mesh strainer, return mixture to the pan, and cook to sauce consistency.
  • Add the remaining 2 tablespoons of bourbon and cook for 2 minutes.
  • Season with salt.

Nutrition Facts : Calories 771.1, Fat 21.2, SaturatedFat 5, Cholesterol 102.3, Sodium 1693.8, Carbohydrate 43.9, Fiber 3.6, Sugar 33.6, Protein 44

MESA GRILL PORK TENDERLOIN WITH ANCHO BOURBON SAUCE RECIPE



Mesa Grill Pork Tenderloin with Ancho Bourbon Sauce Recipe image

Provided by Roygon

Number Of Ingredients 14

Rub:
3 Tbsp Ancho Chile Powder
2 Tbsp Light Brown Sugar
1 Tbsp Spanish Chile Powder
2 Tsp Chile de Arbol Powder
2 Tsp Cinnamon
2 Tsp All Spice
Salt
Pork:
2 Tbsp Olive Oil
2 Lb Pork Tenderloin
Sauces:
Mesa Grill Bourbon Ancho Sauce
Mesa Grill Smoked Red Pepper Sauce

Steps:

  • 1) Preheat oven to 400 2) Stir together spices 3) Heat oil in medium saute pan over HIGH Heat 4) season pork with salt on both sides and then dredge in spices 5) Place pork in pan and sear on all sides for 8-10 minutes 6) transfer to oven for 8-10 minutes 7) remove pork and let sit for 5 minutes 8) slice into 1 inch pieces. Put some bourbon ancho sauce on the plate, top with the pork and then spoon more sauce on top along with spoke red pepper sauce

BOURBON-ANCHO MARINATED TOP ROUND WITH CAPE GOOSEBERRY RELISH



Bourbon-Ancho Marinated Top Round with Cape Gooseberry Relish image

Provided by Bobby Flay

Time P1DT45m

Yield 4 servings

Number Of Ingredients 20

2 tablespoons olive oil
2 tablespoons Dijon mustard
1/4 cup bourbon whiskey, such as Maker's Mark
1/3 cup soy sauce
2 tablespoons ancho chile puree
2 tablespoons red wine vinegar
1/4 cup light brown sugar
1 small red onion, coarsely chopped
3 cloves garlic, chopped
Coarsely ground black pepper
1 (2-inch thick) top round or top sirloin steak, 2 to 3 pounds
Salt
1 pound cape gooseberries, sliced in half
1 red onion, grilled and thinly sliced
1 red pepper, grilled, peeled and chopped
1 yellow pepper, grilled, peeled and chopped
1/4 cup rice wine vinegar
2 tablespoons olive oil
1/4 cup chopped cilantro
Salt and freshly ground pepper

Steps:

  • Combine the oil, mustard, whiskey, soy, ancho chile, red wine vinegar, brown sugar, onions, garlic and black pepper in a medium bowl. Place the steak in a large baking dish, pour marinade over and turn to coat. Cover and marinate in the refrigerator for 1 to 2 days.
  • Preheat grill to high. Remove steak from marinade, season with salt and grill for 15 to 20 minutes or until medium rare. Remove from the grill and let rest 10 minutes before slicing. Serve with relish on side.
  • Combine all ingredients in a medium bowl. Serve at room temperature.

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Ancho Chile and Bourbon Sauce

Ancho chile and Bourbon sauce is a sweet and tangy sauce that gets its unique flavor from the combination of Ancho chilies and Bourbon whiskey. The Ancho chilies are a type of dried chile pepper that is native to Mexico and often used in Mexican cuisine. They have a sweet and slightly smoky flavor with a mild heat level, making them perfect for use in sauces.

Bourbon whiskey, on the other hand, is a type of American whiskey that is made primarily from corn and aged in charred oak barrels. It has a distinct sweet and smoky flavor that complements the Ancho chilies in this sauce. The combination of these two ingredients creates a sauce that is both flavorful and unique.

How to Make Ancho Chile and Bourbon Sauce

Making Ancho chile and Bourbon sauce is relatively simple and can be done in a few steps. The ingredients required for this recipe are:

  • 2 dried Ancho chilies
  • 1 cup of Bourbon whiskey
  • 1/2 cup of honey
  • 1/2 cup of ketchup
  • 1/4 cup of brown sugar
  • 2 tablespoons of Worcestershire sauce
  • 2 tablespoons of apple cider vinegar
  • 1 tablespoon of smoked paprika
  • 1/2 teaspoon of garlic powder
  • 1/2 teaspoon of onion powder
  • 1/4 teaspoon of cayenne pepper
  • Salt and pepper to taste

Follow these simple steps to make Ancho chile and Bourbon sauce:

  1. Start by rehydrating the dried Ancho chilies. To do this, remove the stems and seeds from the chilies and soak them in a bowl of hot water for about 15 minutes. Once rehydrated, drain the water and set the chilies aside.
  2. In a medium-sized saucepan, add the Bourbon whiskey and bring it to a simmer. Simmer for about 5 minutes or until the whiskey has reduced by half.
  3. Add the honey, ketchup, brown sugar, Worcestershire sauce, apple cider vinegar, smoked paprika, garlic powder, onion powder, cayenne pepper, and the rehydrated Ancho chilies to the saucepan. Stir all the ingredients together until well combined.
  4. Simmer the sauce over medium heat for about 20 minutes or until it has thickened to your desired consistency. Be sure to stir the sauce occasionally to prevent it from burning.
  5. Once the sauce has thickened, remove it from the heat and let it cool for a few minutes. Once cooled, pour the sauce into a blender and blend until smooth. You can also use an immersion blender if you have one.
  6. Season the sauce with salt and pepper to taste. Allow the sauce to cool completely before storing it in an airtight container in the refrigerator for up to one week.
How to Use Ancho Chile and Bourbon Sauce

Ancho chile and Bourbon sauce is a versatile sauce that can be used in a variety of ways. Here are a few ideas:

  • As a barbecue sauce: Brush the sauce on chicken, pork, or beef as it grills for a sweet and tangy glaze.
  • As a dipping sauce: Serve the sauce as a dipping sauce for chicken tenders or French fries.
  • As a marinade: Marinate chicken or pork in the sauce overnight for a flavorful and tender meat.
  • As a topping: Drizzle the sauce over grilled vegetables, tacos, or nachos for added flavor.

Ancho chile and Bourbon sauce is a delicious and unique sauce that is perfect for adding flavor to a variety of dishes. Its sweet and tangy taste pairs well with many different types of meats and vegetables. Try making it for your next barbecue or dinner party, and watch as your guests rave about the delicious flavors.

Ancho chile and bourbon sauce is a popular sauce that is widely used for enhancing the flavour of various dishes. It is made by combining ancho chiles, bourbon, garlic, onions, and other ingredients to create a tangy, savoury and slightly sweet sauce. This sauce is perfect for grilling, barbecuing, and drizzling over meats, seafood, vegetables, and even sandwiches.

Ingredients

The quality of ingredients used in making the ancho chile and bourbon sauce is important for the final flavour of the sauce. Below are some of the essential ingredients that should be considered when making the sauce:

Ancho Chiles

The ancho chiles are the main ingredient in the ancho chile and bourbon sauce, hence the name. The type and quality of ancho chiles used will significantly affect the final taste and flavour of the sauce. Look for high-quality, pliable, and whole dried chiles with a dark red colour.

Bourbon

Bourbon is the second main ingredient in the sauce. It adds a sweet, deep flavour with a touch of smokiness to the sauce. Use a high-quality bourbon, such as Maker’s Mark or Buffalo Trace.

Garlic

Garlic adds an earthy and pungent flavour to the sauce. Fresh garlic cloves are preferable, but garlic powder or minced garlic can also be used.

Onions

Onions add a sweet, savoury flavour and contribute to the overall texture of the sauce. Red onions are usually preferred, but white or yellow onions can also be used.

Tomato paste

Tomato paste adds a rich, concentrated tomato flavour and gives the sauce its characteristic colour.

Spices and other seasonings

Spices and seasonings like cumin, paprika or smoked paprika, oregano and salt are added to enhance the flavours of the sauce. Make sure to use authentic spices and seasonings for maximum flavour.

Preparation

Rehydrating the Ancho chiles

Before using the ancho chiles, they need to be rehydrated. This is done by soaking them in hot water for approximately 30 minutes until they are soft and pliable. After rehydrating the chiles, remove the stems and seeds, and cut them into small pieces.

Sauteing the onions and garlic

In a saucepan, sauté the onions and garlic in olive oil until the onions are translucent and fragrant.

Blending the ingredients

Once the ancho chiles have been rehydrated, the onions and garlic have been sautéed, and the tomato paste and spices have been added, all the ingredients are blended together in a blender or food processor. Ensure that the mixture is smooth and well blended.

Simmering the sauce

To enhance the flavours, it is recommended to gently simmer the sauce for 20 to 30 minutes. This helps to fuse the flavours together, producing a thicker and richer sauce.

Tips for making the best ancho chile and bourbon sauce

1. Use high-quality ingredients

Using high-quality ingredients, such as fresh garlic, onions, and authentic spices, contributes significantly to the flavour of the sauce. It’s essential not to skimp on ingredients and to opt for whole dried chiles with a deep, rich colour.

2. Adjust the heat level

While ancho chiles are typically not as hot as other chili peppers, they still contain some level of heat. The amount of heat desired is subjective and can be adjusted according to one's preference. If you prefer a spicier sauce, add a few crushed red pepper flakes or cayenne pepper.

3. Cook the sauce slowly and patiently

The flavours of the ancho chile and bourbon sauce are best developed when cooked slowly and patiently over low heat. A gentle simmer for 20-30 minutes will help to break down the ingredients and develop a rich, full-bodied sauce.

4. Store the sauce correctly

The ancho chile and bourbon sauce can be stored in an airtight container in the refrigerator for up to two weeks. Before storing, let the sauce cool to room temperature. Note that the sauce may thicken slightly when cooled, but it can be thinned out with a small amount of water or broth when reheated.

Conclusion

Ancho chile and bourbon sauce is a simple and delicious sauce that enhances the flavour of any dish. Making the best possible sauce requires patience, quality ingredients, and a little bit of experimentation with spice levels. The tips provided in this article should help you to create a spectacular sauce that you can enjoy on sandwiches, grilled meats, and vegetables. Remember always to use high-quality ingredients, take your time, and adjust the recipe to suit your preferences, and you will have a rich, satisfying ancho chile and bourbon sauce that is sure to impress your guests.

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