Best Ancho Chili And Lime Marinade Recipes

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ANCHO CHILI AND LIME MARINADE



Ancho Chili and Lime Marinade image

I love this marinade! I marinated fajita steak strips for less than an hour and it was still very flavorful. Ancho chile power is mild, so don't be afraid. Oh, I can't say it enough...season meat with salt before cooking.

Provided by gailanng

Categories     < 15 Mins

Time 5m

Yield 1/2 cup

Number Of Ingredients 9

1/4 cup lime juice
1 teaspoon chopped lime zest
1 tablespoon orange juice concentrate
1 tablespoon chopped cilantro
1 garlic clove, minced
1 tablespoon dried ancho chile powder
1 teaspoon dried Mexican oregano, crushed between fingers
1/4 teaspoon cayenne (to taste)
1/4 cup vegetable oil

Steps:

  • In a medium bowl, combine all ingredients except oil; stir well.
  • Slowly add oil while whisking to emulsify.

ANCHO CHILE MARINADE



Ancho Chile Marinade image

You can use any meat with this marinade. I have tried it with beef, pork, and even seafood. This recipe is directly from the Founder, CEO, and Chef of Chipotle Mexican Grill. I hope you enjoy it as much as I do!

Provided by cervantesbrandi

Categories     Meat

Time 13m

Yield 4 serving(s)

Number Of Ingredients 8

1 (2 ounce) package dried ancho chiles (or dried pepper of choice)
1 teaspoon black pepper
2 teaspoons cumin powder
2 tablespoons fresh oregano, chopped
6 garlic cloves
1/2 red onion, quartered
1/4 cup vegetable oil
2 lbs skirt steaks

Steps:

  • Soak dry chiles in water overnight or until soft. Remove seeds. Add all ingredients except meat in food processor. Puree until smooth.
  • Spread mixture over meat and refrigerate at least one hour, up to 24 hours.
  • Heat grill to about 400 degrees, or if cooking inside heat small amount of oil in skillet or grill pan over high heat. Salt meat to taste. Grill meat about 4 minutes per side, depending upon thickness, until done.

TOFU IN ANCHO CHILE LIME MARINADE



Tofu in Ancho Chile Lime Marinade image

This recipe is loosely based from one provided by Rebar Restaurant in Victoria, BC. I haven't been there, or tried this yet, but the cookbook receives RAVE reviews on amazon.com. http://www.amazon.com/Rebar-Modern-Cookbook-Audrey-Alsterburg/dp/0968862306/sr=1-1/qid=1159824168/ref=pd_bbs_1/102-6607531-9980102?ie=UTF8&s=books

Provided by BelovedRooster

Categories     Soy/Tofu

Time P1DT20m

Yield 4 serving(s)

Number Of Ingredients 9

16 ounces firm tofu
1 lime, juice of
1/2 lime, zest of
2 tablespoons oil
2 garlic cloves
2 tablespoons soy sauce
2 tablespoons dried ancho chile powder
1/2 teaspoon ground coriander
1 teaspoon dried chipotle powder

Steps:

  • Cut tofu into slices 2"long by 1/2" wide.
  • Combine remaining ingredients in a small pot and bring to to a boil.
  • Simmer for 5 min, remove from heat and pour over tofu. Marinade in glass bowl for several hours or preferably overnight.
  • Pour off marinade and bake tofu slices for 15 minutes in 350 degree oven, basting with remaining marinade each five minutes.
  • Serve over rice, or mix with noodles and remaining marinade.

Nutrition Facts : Calories 164, Fat 12.3, SaturatedFat 2.1, Sodium 561.3, Carbohydrate 6.2, Fiber 2.8, Sugar 1.3, Protein 10.9

SOUTHWESTERN LIME CHICKEN WITH ANCHO CHILI SAUCE



Southwestern Lime Chicken With Ancho Chili Sauce image

From epicurious.com. The sauce can be made ahead of time. I prepare it when I prepare the chicken for marinating.

Provided by Brookelynne26

Categories     Chicken Breast

Time P1DT15m

Yield 8 serving(s)

Number Of Ingredients 18

1/2 cup fresh lime juice
6 tablespoons soy sauce
1/4 cup vegetable oil
2 tablespoons sugar
2 tablespoons chopped fresh oregano
1 tablespoon chopped fresh rosemary
1 tablespoon minced garlic
1 1/2 teaspoons chili powder
1/2 teaspoon cayenne pepper
8 boneless skinless chicken breast halves
8 slices monterey jack cheese
3 dried ancho chiles, stemmed, seeded, torn into pieces
2 tablespoons fresh lime juice
1/2 cup mayonnaise
2 tablespoons packed brown sugar
1 tablespoon chopped fresh oregano
1 teaspoon chopped fresh rosemary
1/2 teaspoon ground cumin

Steps:

  • For the Chicken: Combine first 9 ingredients in medium bowl; whisk to blend. Place chicken in 13 x 9 x 2-inch glass baking dish. Pour marinade over. Cover and refrigerate overnight, turning occasionally.
  • Prepare barbecue (medium-high heat). Remove chicken breasts from marinade. Grill chicken until just cooked through, turning occasionally, about 10 minutes. Place 1 cheese slice atop each chicken breast half; cover barbecue and cook until cheese melts, about 2 minutes. Transfer chicken breasts to plates. Serve with Ancho Chili Sauce.
  • Make the Sauce: 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.).

Nutrition Facts : Calories 417.7, Fat 24, SaturatedFat 7.7, Cholesterol 104.3, Sodium 1158.5, Carbohydrate 16.9, Fiber 2, Sugar 8.2, Protein 34.5

CHILI LIME MARINADE



Chili Lime Marinade image

Make and share this Chili Lime Marinade recipe from Food.com.

Provided by Molly53

Categories     Tex Mex

Time 5m

Yield 1 batch

Number Of Ingredients 5

1/2 cup olive oil
1/4 cup lime juice (fresh is best)
1/4 teaspoon ground cumin
1/4 teaspoon chili powder (store-bought, your own recipe or Chili Powder)
2 tablespoons garlic, peeled and finely minced

Steps:

  • Whisk together oil, lime juice, cumin, chili powder and garlic in a large, shallow dish to make a marinade.
  • Arrange meat or fish in dish and rub all over with marinade, then cover and refrigerate for 2 to 3 hours, turning occasionally.

SOUTHWESTERN LIME CHICKEN WITH ANCHO CHILI SAUCE



Southwestern Lime Chicken with Ancho Chili Sauce image

Categories     Chicken     Pepper     Marinate     Low Carb     Lime     Summer     Bon Appétit

Yield Makes 8

Number Of Ingredients 12

1/2 cup fresh lime juice
6 tablespoons soy sauce
1/4 cup vegetable oil
2 tablespoons sugar
2 tablespoons chopped fresh oregano
1 tablespoon chopped fresh rosemary
1 tablespoon minced garlic
1 1/2 teaspoons chili powder
1/2 teaspoon cayenne pepper
8 skinless boneless chicken breast halves
8 slices Monterey Jack cheese
Ancho Chili Sauce

Steps:

  • Combine first 9 ingredients in medium bowl; whisk to blend. Place chicken in 13 x 9 x 2-inch glass baking dish. Pour marinade over. Cover and refrigerate overnight, turning occasionally.
  • Prepare barbecue (medium-high heat). Remove chicken breasts from marinade. Grill chicken until just cooked through, turning occasionally, about 10 minutes. Place 1 cheese slice atop each chicken breast half; cover barbecue and cook until cheese melts, about 2 minutes. Transfer chicken breasts to plates. Serve with Ancho Chili Sauce.

ANCHO CHILI SAUCE



Ancho Chili Sauce image

Categories     Sauce     Summer     Bon Appétit

Yield Makes about 1 1/4 cups

Number Of Ingredients 7

3 dried ancho chilies, stemmed, seeded, torn into pieces
2 tablespoons fresh lime juice
1/2 cup mayonnaise
2 tablespoons (packed) brown sugar
1 tablespoon chopped fresh oregano
1 teaspoon chopped fresh rosemary
1/2 teaspoon ground cumin

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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An Intro to Ancho Chili and Lime Marinade Recipes:

If you’re a foodie who enjoys a mix of sweet, tangy, and spicy with every bite, then ancho chili and lime marinade recipes are a must-try! These marinades are some of the most versatile, easy-to-make, and flavorful recipes out there that work great with a variety of meats, poultry, and seafood. Ancho chili is a dried, smoked poblano pepper with a mild to a medium heat level that adds a smoky, earthy flavor to the marinade while lime juice contributes a bright, refreshing citrus aroma and taste. What’s even better is that this combination is fairly customizable, and you can adjust the spice level according to your preference.
Health Benefits:
Besides being delicious, ancho chili and lime marinade recipes offer several health benefits that make them worthy of addition to your menu. Ancho chili is packed with Vitamin A which plays an essential role in maintaining healthy skin, vision, and pre-birth development. It also helps in keeping your immune system strong, preventing infections and illnesses. Lime juice, on the other hand, is rich in Vitamin C, which plays several vital functions, including aiding in the absorption of iron, boosting immunity, and reducing inflammation. It also contains flavonoids, which act as antioxidants, protecting the body against free radical damage.
Meat Options:
One of the best things about ancho chili and lime marinade recipes is that they aren’t limited to just one meat option. They work great with a variety of meats, poultry, and seafood. You can use them to marinate chicken breasts, pork ribs, beef, shrimp, and even fish fillets. Simply adjust the cooking time and temperature according to the meat type.
Vegetarian Options:
Vegetarians needn’t be left out either! With ancho chili and lime marinade recipes, you can spice up their grill by using firm tofu or veggies like eggplant, mushrooms, or portobello. With the marinade, veggies get a flavorful and zesty kick and turn tender and juicy.
Preparation:
Preparing ancho chili and lime marinade recipes is a breeze! Most recipes require you to blend ancho chili powder or whole ancho chili with garlic, salt, and lime juice in a food processor. You can also add other seasonings or ingredients like olive oil, honey, chopped cilantro, or chipotle pepper for a smokier and spicier kick.
Marinating:
Once the marinade is prepped, transfer it to a ziplock bag or an airtight container and add the meat or veggies you want to marinate. You can keep the marinated food in the fridge for a few hours or overnight for the flavors to seep in properly. Before grilling or cooking, let the meat rest at room temperature for around 20-30 minutes to ensure even cooking.
Uses:
Ancho chili and lime marinade recipes bring a unique twist to your usual barbequed meats, and the possibilities are endless. You can use marinated meats to make tacos, burritos, salads, and sandwiches. Or serve them alongside grilled veggies and rice for a well-rounded meal. You can also refrigerate any leftover marinade to use as a dipping sauce or dressing for salads.
Conclusion:
In conclusion, ancho chili and lime marinade recipes are a perfect combination of flavors that can take your barbeque game to the next level. They’re not only incredibly delicious, but they also offer numerous health benefits courtesy of their nutrient-rich ingredients. With a variety of meat, poultry, and vegetarian options, it’s a marinade that everyone can enjoy. The next time you’re looking for a quick and easy way to entertain guests or simply want a flavor-packed meal, give ancho chili and lime marinade recipes a try!
Ancho chili and lime marinade is a delicious and versatile marinade that can be used on a variety of meats and vegetables. The combination of spicy and tangy flavors makes it a popular choice for those who enjoy bold and exciting tastes. When making ancho chili and lime marinade, there are a few valuable tips that can help improve the flavor and ensure that the marinade is applied correctly.

Tip #1: Quality Ingredients

The first and most important tip when making ancho chili and lime marinade is to use high-quality and fresh ingredients. The quality of the ingredients used will have a significant impact on the final outcome of the dish. Ancho chili peppers should be fresh, plump, and unblemished. Dried chili peppers that are stale or old will not provide the desired depth of flavor. When it comes to the lime, using fresh lime juice is essential. Bottled lime juice can be used as a substitute, but fresh lime juice is more flavorful and has a brighter color.

Tip #2: Soak and Rehydrate the Peppers

Ancho chili peppers are dried, which means that they can be tough and difficult to work with. To get the most out of the peppers, it is important to soak and rehydrate them before using them in the marinade. Soaking the peppers in hot water for 20-30 minutes will help to soften them, making them easier to blend and increasing the flavor infusion.

Tip #3: Experiment with Spices and Herbs

While ancho chili and lime are the stars of the marinade, experimenting with other spices and herbs can help to elevate the flavor profile. Cumin, garlic, oregano, and coriander are all popular spices that can be used in ancho chili and lime marinade. Fresh herbs like cilantro and parsley can also provide a burst of fresh flavor.

Tip #4: Use the Right Meat and Vegetables

Ancho chili and lime marinade works well with a variety of meats and vegetables, but some work better than others. Meats that are more robust, such as beef and pork, can stand up to the bold flavors of the marinade. Chicken and fish are also good choices, but may require a shorter marinating time to prevent the acid in the lime from "cooking" the meat. Vegetables like bell peppers, zucchini, and onion also work well with ancho chili and lime marinade.

Tip #5: Marinating Time

Marinating time is an important factor in the success of ancho chili and lime marinade. While it is tempting to marinate your meat or vegetables for as long as possible to maximize the flavor infusion, there is a limit to how long you should leave them in the marinade. Ideally, meats should be left to marinate for at least 30 minutes and no more than 24 hours. Vegetables only require 30 minutes to an hour of marinating time because their texture is more delicate.

Tip #6: Proper Application of Marinade

When applying the ancho chili and lime marinade, it is important to do so evenly over the meat or vegetables. It can be helpful to rub the marinade into the meat with your hands, ensuring that it gets into all the nooks and crannies. When grilling, it's a good idea to brush more marinade onto the meat during the cooking process to keep it from drying out.

Tip #7: Avoid Overcooking

Overcooking the meat or vegetables can cause them to become dry and tough, which can ruin the overall dish. It is crucial to monitor the cooking process and avoid overcooking. If using a meat thermometer, be sure to take the temperature of the thickest part of the meat to ensure that it has reached the appropriate temperature.

Conclusion

Ancho chili and lime marinade is a flavorful and versatile marinade that can take your grilling game to the next level. By using high-quality ingredients, soaking and rehydrating the peppers, experimenting with spices and herbs, and properly applying the marinade, you can create a mouth-watering dish that your friends and family will love. Just be sure to pay attention to the marinating time, avoid overcooking, and enjoy the delicious results.

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