Use one tablespoon per eight ounces of raw steak. Store unused paste covered in the refrigerator up to two weeks.

Jim Peterson
Recipe by Cooking Light August 2006

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Yield:
12 servings (serving size: 1 tablespoon)
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Ingredients

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Directions

Instructions Checklist
  • Heat a large skillet over medium-high heat. Add chiles; cook 4 minutes or until fragrant, turning frequently. Place chiles in a large bowl; cover with hot water. Let stand 30 minutes or until soft. Drain well, reserving 1 tablespoon of soaking liquid. Discard stems and seeds from chiles.

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  • Combine ancho chiles, 1 tablespoon reserved liquid, and remaining ingredients in a blender or food processor, and process until well blended, scraping sides of container occasionally.

Nutrition Facts

23 calories; calories from fat 24%; fat 0.6g; saturated fat 0.1g; poly fat 0.3g; protein 0.9g; carbohydrates 4.1g; fiber 1.6g; iron 0.9mg; sodium 4mg; calcium 7mg.
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