Best Ancho Chile Mayonnaise Recipes

CHICKEN SANDWICH WITH ANCHO CHILI MAYONNAISE

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.

ESQUITES

Steps:

• Make the spice blend: Combine the salt, chili powder, ancho powder, paprika, garlic, guajillo powder and lime zest in a small bowl; set aside.
• Make the crema: Combine the mayonnaise, sour cream, cilantro and 1/2 teaspoon of the spice blend in a medium bowl; refrigerate until ready to use.
• Cook the corn: Heat a grill to high. Brush the corn with vegetable oil. Grill, turning occasionally, until tender, 8 to 10 minutes. Let cool.
• Cut the kernels off the cobs and transfer to a large bowl. Add 1/4 cup of the crema, 1/2 teaspoon of the spice blend and the cotija and cilantro; stir to combine. Top with more cotija and cilantro and sprinkle with more of the spice blend. Serve with lime wedges.

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.