How To make Chipotle Ancho Chili Pesto
2 ea Dried ancho chilies
-=OR=- pasilla chilies 1 lg Red bell pepper
2 ea Canned chipotle chilies
(in adobo sauce) :
rinsed & seeded 1/3 c Pine nuts
2 tb Fresh lemon juice
2 ea Garlic cloves
1/4 c Olive oil (or more)
If you prefer a milder sauce, use only one chipotle chili in this recipe; if you like your food super spicy, use two. Makes about 1-1/3 cups Remove stems and seeds from ancho chilies. Place chilies in large bowl. Cover with boiling water. Let stand until soft, about 30 minutes. Drain, reserving 1 tablespoon soaking liquid. Roast bell pepper over gas flame or in broiler until blackened on all sides. Seal in paper bag and let stand 15 minutes. Peel, stem and seed pepper. In processor, blend ancho chilies, 1 tablespoon soaking liquid, bell pepper, chipotles, pine nuts, fresh lemon juice and garlic until almost smooth. With machine running, gradually add 1/4 cup olive oil; process until smooth. If pesto is dry, mix in more oil by spoonfuls. Season with salt. (Can be made ahead. Press plastic wrap onto surface of pesto. Cover and refrigerate up to 2 days or freeze up to 1 week. Bring to room temperature before using.)
How To make Chipotle Ancho Chili Pesto's Videos
How to Make Tamales -- Beef Chipotle Tamale Recipe -- The Frugal Chef
How to make tamales. Delish tutorial! Enjoy!
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Makes 16 to 20 tamales
FOR THE BEEF:
1 -- 3 pound bottom round beef roast or flank steak or skirt steak
2 TBS oil
1 medium white onion – peeled and cut into eight pieces
4 garlic cloves – chopped
1 jalapeño pepper – halved
5 to 6 thyme sprigs
6 cups of water
1 tsp. ground cumin
1 TBS dried oregano
Salt and pepper
Generously cover the beef with salt and pepper. Heat the oil in a deep skillet and brown the beef on all sides.
Remove the browned beef from the skillet and set aside. If you have too much rendered fat in your skillet discard all but 1 TBS of the oil. Scrape the brown bits off the bottom of the pan with a spatula. Add the onions and garlic and lightly brown for a few minutes.
Return the beef to the skillet with the jalapeño and the thyme sprigs. Add the water, the remaining teaspoon of cumin and the oregano. Add some salt
Bring the liquid to a boil, cover the pot, reduce the heat to low and simmer for 3 hours until you can shred the beef. Turn the beef in the liquid at about 1 and ½ hours of cooking.
Remove the cooked beef from the broth and let it cool down until you can handle it. Shred it with your hands or with two forks. Strain the broth.
Set 4 cups of broth aside for the masa harina and keep the remaining broth to make the sauce.
FOR THE SAUCE:
4 chile ancho – stemmed and seeded
¼ of a medium white onion – peeled
2 garlic cloves – peeled
3 whole cloves
2 to 4 chipotles in adobo (depending on how much heat you want)
2 cups of the broth from the beef or water (or a combination of both depending on how much broth you have left over)
½ tsp. ground cumin
½ tsp. ground cinnamon
½ a tsp. of ground oregano
1 tsp. sugar
Salt to taste
Toast the ancho chilies in a dry skillet until slightly charred. Set aside.
Place the onion and garlic in the same pan and char slightly on all sides. Add the cloves and the chipotle peppers. Return the toasted chilies and add the liquid. Add the cumin, cinnamon, oregano and sugar.
Bring the liquid to a soft boil and simmer for 20 minutes. Remove from the heat and cool down a bit. Place all of it in a blender and blend until smooth. Pass the sauce trough a sieve – do not skip this step or you will have small, dry pieces of chilies that will ruin your whole meal.
Add half of the sauce to the shredded beef and mix well. Keep the remaining sauce to serve with your tamales.
FOR THE TAMALES:
20 dry cornhusks
1 cup vegetable shortening
4 cups masa harina
1 TBS baking powder
2 tsp. salt
4 cups of lukewarm beef broth
Rinse the cornhusks and soak in warm water for 30 minutes. Make sure they are completely submerged. You can do this in a large bowl or in a clean sink.
Once they are pliable, remove them from the water and pat dry them. Place them in a baking sheet and cover them with a damp kitchen towel. Tear one into long, thin strips so that you can tie the tamales once they are filled.
Whisk the vegetable shortening until it is nice and airy – a few minutes.
Place the masa harina in a bowl and add the baking powder and salt. Mix it well.
Add the lukewarm beef broth to the masa and mix it in well with your clean hands. Add the shortening and knead it all well. Incorporate the shortening well.
Place a soaked husk in front of you with the short end closest to you and the coarse side at the bottom (it will be on the outside of the tamal). Spoon some prepared masa into the middle of your husk and press it down with lightly wet hands. Do not make it too thin or too thick.
Add some meat onto the middle of the spread masa and add a little more sauce. Fold the bottom of the husk away from you. Fold the left side over the folded bottom part and then fold the right side over that to form a pouch. Tie it with a piece of torn husk and place it standing open end up, inside a steaming basket that is inside a large pot with some water.
Do this with all your tamales. You will get between 16 to 20 depending on the size. Stand them all snuggly in the basket and start simmering the water. Cover the tamales with a clean, damp kitchen towel and cover the towel with the pot’s lid.
Steam the tamales for 1 ½ to 2 hours making sure to add water to the pot as it evaporates. Check the water level every 30 minutes and add boiling water as needed.
About 1-½ hours into steaming, remove one tamal and open it to check doneness. If it ready, turn off the heat and serve.
Serve your tamales with the remaining sauce or with the salsa of your liking.
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Someone Your Own Size
Hur du förväller hel torkad chili
Täck chilin med kokande vatten, låt stå i 15 minuter. Sila av vätskan eller spara den till gryta eller sås. Ifall du vill minska hettan något kan du skära bort kärnhuset nu när chilin är mjuk. Därefter hackar du chilin eller gör den till en puré i en mixer.
Hämta mer inspiration och chilirecept med ancho, guajillo och chipotle morita på santamariaworld.com
Mini Tostadas with Ancho Chile Chicken and Spicy Green Grape Salsa
Recipe at:
Chef Scott Samuel from The Culinary Institute of America shows us a Latin-inspired small plate that your customers will love: Mini Tostadas with Ancho Chile Chicken Carnitas and Spicy Green Grape Salsa. The spicy, sweet and acidic green grape salsa cuts through the richness of the mole, and makes for a perfect bite.
How to Make SALSA TATEMADA | Charred Salsa Roja Recipe (al Molcajete & Blended)
SALSA TATEMADA! Tatmada means roasted, toasted, burnt, charred or grilled.
Getcha Some APC BBQ Rubs Here:
Whatever you call it, this salsa is DELICIOUS! Salsa tatemada is probably THE most popular way to make salsa in South Texas and Northen Mexico. To make this recipe you just need to take your favorite ingredients and char them on the stove top burner, in a pan, on a griddle or over a fire while you're grilling meat.
In this video we’re gonna make two different salsa tatemadas – one the old school way in the molcajete for a smaller serving, and the second one in the blender for a bigger batch when you need a crowd pleaser at the carne asada. Both recipes call for charring all your ingredients.
For the molcajete recipe we’re gonna use one clove of garlic, one roma tomato and one serrano pepper.
For the blender recipe we’re using four garlic cloves, three roma tomatoes, one red jalapeno, one green jalapeno, one guajillo pepper, one red habanero, one orange habanero and a thick slice of onion. Watch out, this one is HOT!
Remember – you can add more or less of any ingredient to achieve the heat or consistency that you prefer. Now let’s make some SALSA TATEMADA! Boom!
6 Healthy Salad Dressing Recipes To Spice Up Your Salads!
Simple healthy homemade salad dressing recipes for everyone. From a basic maple mustard dressing to special lemon poppy seed or basil citrus dressing. All dressings are made with 100% clean ingredients.
RECIPES:
INGREDIENTS
FOR CILANTRO LIME DRESSING 4:12
▢1 small avocado
▢1 handful cilantro
▢1 lime
▢1-2 Tbsp water
FOR MAPLE MUSTARD DRESSING 1:26
▢1 Tbsp maple syrup
▢1 Tbsp Dijon Mustard
▢1 Tbsp Balsamic vinegar
▢6 Tbsp flavorless oil - avocado oil is my favorite
FOR LEMON POPPY SEED DRESSING 0:46
▢6 Tbsp extra virgin olive oil
▢1 Tbsp Dijon mustard
▢1 Tbsp poppy seeds
▢1 Tbsp honey
▢1 lemon
▢sea salt
FOR GREEK YOGURT DRESSING 2:49
▢2 Tbsp mayonnaise - preferably homemade
▢2 Tbsp plain Greek yogurt
▢1 tsp Dijon mustard
▢2 Tbsp water
▢sea salt
▢pepper
▢1/4 cup chopped fresh herbs - basil parsley cilantro dill - or a mix of them
FOR CITRUS BASIL DRESSING 2:00
▢1 cup basil leaves
▢1 Tbsp Dijon mustard
▢3 Tbsp flavorless oil - avocado oil is my favorite
▢1 orange
▢1 lime
▢sea salt
▢pepper
FOR PEANUT SALAD DRESSING 3:36
▢2 Tbsp unsweetened smooth peanut butter
▢1 tsp grated ginger
▢1 tsp grated garlic
▢1 Tbsp soy sauce
▢1 tsp sesame oil
▢1 lime
▢1-2 Tbsp water
INSTRUCTIONS
Maple Mustard, Greek Yogurt, Lemon Poppy Seed, and Peanut salad dressings simply add ingredients to a sealable jar and shake to combine.
Cilantro Lime and Citrus Basil Dressings add ingredients to a jar wide enough to fit your immersion blender and blend until smooth.
Homemade DIY Vegan Chipotle Sofritas
It takes me fewer than 5 minutes to drive to the closest Chipotle. They are experts at what they do, and although consistency is sometimes an issue, I can go from hungry to burrito stuffed in a matter of minutes. So, why would I want to try to make Chipotle at home? Will it taste better? Will I be able to work out any consistency issues? Will I be able to add things like cheese and sour cream that Chipotle doesn’t carry a vegan version of? Will it even be worth it?! Watch and find out!
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