Ancho Chile Marinade
Along with the mulato and pasilla chiles, the ancho forms part of the celebrated “holy trinity” of chiles essential for crafting traditional mole sauces. With a heat level ranging from 3 to 5 on the chile scale, it provides gentle warmth without overwhelming the dish, allowing its rich flavors to shine. In this marinade, ancho chile forms the foundation, wrapping the meat in a warm, complex layer of flavor that complements toasted spices and aromatics. The result is a marinade that’s both bold and balanced, delivering depth without overpowering, and a signature richness that lingers long after the first bite.
Ingredients
- 2 teaspoons coriander seeds (MS629)
- 2 teaspoons cumin seeds (MS446)
- 1 teaspoon whole black peppercorns
- 8 medium garlic cloves
- 3 to 4 teaspoons salt
- 4 Tablespoons Ancho chile powder (MS581)
- 2 teaspoons Mexican oregano (MS454)
- 2 teaspoons dried thyme
- 1 teaspoon ground canela
- 1/2 cup cider vinegar
- 2 Tablespoons olive oil (MS620)
Instructions
- Toast the coriander seeds, cumin seeds, and peppercorns in a small, heavy skillet over moderate heat and stir until the spices are fragrant and begin to brown, about 2 minutes. Transfer the spices to a plate to cool. Using a mortar and pestle, crush the spices with the garlic and salt to make a coarse paste.
- Mix in the Ancho chile powder, oregano, thyme, and canela. Stir in the vinegar and olive oil until well blended.
- Rub the spice mixture all over the meat and allow to stand at room temperature for 1 hour or cover refrigerate overnight. (remove meat from refrigerator at least 1 hours before cooking.)
Nutrition Facts Per Serving Serving Size: 2 Tablespoons
Calories80
Total Fat3.5g
Saturated Fat0.5g
Cholesterol0mg
Sodium600–800mg
Total Carbohydrate10g
Dietary Fiber3g
Total Sugars3g
Protein2g
Estimated Nutrition for Entire Batch
Calories600–650
Total Fat28–32g
Saturated Fat4–6g
Cholesterol0mg
Sodium4,800–6,000mg
Total Carbohydrates75–85g
Dietary Fiber20–25g
Total Sugars20–25g
Protein12–16g