Orange and Ancho Chile Chaser

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Recipe: #40085

January 29, 2023

"This can be refrigerated for up to 5 days and served chilled or over ice. Served on its own or as a chaser after a shot of tequila. Recipe source: Pati's Mexican Table"

Original is 10-12 servings


  • Serving Size: 1 (110.7 g)
  • Calories 39.7
  • Total Fat - 0.4 g
  • Saturated Fat - 0 g
  • Cholesterol - 0 mg
  • Sodium - 701.3 mg
  • Total Carbohydrate - 9.5 g
  • Dietary Fiber - 2.4 g
  • Sugars - 5.7 g
  • Protein - 0.9 g
  • Calcium - 31.3 mg
  • Iron - 0.5 mg
  • Vitamin C - 29.2 mg
  • Thiamin - 0.1 mg

Step by Step Method

Step 1

Over low heat heat a dry skillet until hot (10 minutes) and then toast the ancho chiles until they have softened and begin to toast and change color (10-15 seconds per side).DO NOT BURN.

Step 2

Place chile in bowl and cover them with boiling water and let soak for 10-15 minutes until soft; drain, reserving 1/2 cup of the liquid and set aside.

Step 3

On the same skillet over medium heat roast the tomato, turning a few times to get even charring (8-10 minutes). ***You can always char the tomato under the broiler or on a grill, turning halfway for about 10 minutes.

Step 4

In a blender place the chiles and the reserved liquid also with the rest of the ingredients including the tomato (-salt) and puree until smooth; strain through a side into a pitcher, cover and refrigerate.

Step 5

Serve chilled or over ice. It is traditionally served along side tequila as a chaser.


No special items needed.

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