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

Recipe by Cooking Light August 2006


Recipe Summary

12 servings (serving size: 1 tablespoon)


Ingredient Checklist


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.

  • 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.