Orange and Ancho Chile Chaser Recipe

"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

Metric US

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Ingredients

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1 ounce ancho chiles, rinsed, stemmed and seeded (this is 2 -3 chiles)
1 cup boiling water
1 tomato
3 cups orange juice

1/4 cup onion, chopped
1 tablespoon lime juice
1 tablespoon coarse salt (kosher salt)
Ice cubes, optional

Nutritional

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.