Orange and Ancho Chile Chaser
"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
Ingredients
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.
Step 5
Serve chilled or over ice. It is traditionally served along side tequila as a chaser.
Tips
No special items needed.
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