Use Ancho Chili Garlic Rub on meat or fish before grilling. For a quick stir-fry, toss cubed meat or fish with a teaspoon or more before sautéing. Add as the key spice ingredient in your favorite chili recipe. Parboil cubed potatoes, drain, toss into a skillet with some oil and Ancho Chili Garlic, brown and serve with breakfast eggs. The addition of chipotle pepper makes this blend quite hot, so err on the light side until you are familiar with it!
Black Bean and Sweet Potato Burritos:
2 large sweet potatoes, peeled and dices
1 large onion, sliced
3 to 4 cloves of garlic, minced
1 tsp. Ancho chili garlic rub, more or less to taste
2 cans of drained black beans
Salt and pepper
2 tbsp. lime or lemon juice
½ cup of minced cilantro
6 8” tortillas
Put sweet potatoes into a pot with enough water to just cover. Boil until just tender. Drain and set aside.
Sauté onions and garlic in olive oil. When tender, add the Ancho chili garlic rub and stir for a minute or two.
Remove from heat, add the sweet potatoes, the black beans, lime or lemon juice and cilantro.
Mash this mixture with a potato masher to a desired consistency and season to taste with salt and pepper.
Take the tortillas, place about 2/3 cup filling in each and roll up, setting them seam side down in an oiled baking dish. Cover with foil and bake at 350˚ for about 30 minutes. Serve topped with salsa.
This recipe calls for your choice of:
2 to 3 cups cooked beans
12 uncooked corn tortillas or a bag of tortilla chips
2 to 3 cups grated jack or cheddar cheese
1 cup chopped onions
2 cloves minced garlic
2 to 3 cups vegetables such as zucchini, broccoli, mild green chili peppers, mushrooms, frozen or fresh corn kernals, etc.
Sauté onion and garlic in some olive oil for a couple of minutes, then add the remainder of the vegetables, stir-frying for another few minutes. Toss with about 1 tsp Ancho Chili Garlic blend, salt to taste, and set aside.
Preheat oven to 375˚. Butter or oil a baking dish, tear half the tortillas (or the tortilla chips) and spread over the bottom. Top with half the vegetables and grated cheese. Spread another layer of tortillas or chips and top with the remaining vegetables and cheese.
The dish may be baked as is, or you can add an additional topping:
Beat up 4 large eggs with 2 cups of buttermilk and a pinch of Ancho Chili Garlic blend. Pour this over the casserole and bake uncovered for about 35 minutes.