Recipes and Uses for Ancho Momma's Chili Rub Blend
This "ain't yo momma's" chili rub. The bold heat in this blend transforms
anything you season from dry rub to soups.
Here are a few of our favorite recipes and uses.
*This blend can be used as a simple dry rub or marinade (add to 1/4 cup olive oil) for any meat.
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Ancho Momma's Ranch:
Great for salads, wraps, and wings!
1 cup ranch dressing
4 teaspoons Ancho Momma's Chili Rub
5 dashes chipotle sauce
INSTRUCTIONS:
Mix together all ingredients.
Refrigerate for 45 minutes.
Serve as a dressing for taco salad, as a chip dip, or
as dressing on wraps and sandwiches.
Recipe credit: Spiced Up!
For chili or mexican soups:
Add 2 tablespoons of Ancho Momma's Chili Rub to your favorite chili, taco soup, or southwest soup recipe.
Ancho Momma's Pork Chops (or chicken breasts):
1 cup Ancho Momma's Ranch (see recipe at left)
6 pork chops or 6 chicken breasts.
INSTRUCTIONS:
Pour Ancho Momma's Ranch (see recipe at left) into a 1-gallon resealable bag.Add meat, seal, and massage bag until the meat is completely coated with dressing.
Place in the refrigerator for 30 minutes to marinate.Spray grill, baking dish, or broiler pan
with non-stick spray and cook as desired.If grilling or broiling: flip meat regularly to
ensure even cooking.Remove pork chops when they reach 145 degrees internal temperature or chicken breasts when they reach 165 degrees internal temperature.
Recipe Credit: Spiced Up!
Ancho Momma's Grilled Chicken:
4 chicken thighs
1 tablespoon Ancho Momma's Chili Rub
1-1/2 cups Honey BBQ Sauce
Rub the Ancho Momma's Chili Rub on the chicken, making sure to get the rub underneath and on top of the skin.Cook the chicken on a medium/high grill using indirect heat for 25 to 35 minutes. The chicken should be placed on a cooler part of the grill and not over a flame.
Flip the chicken every 8 to 10 minutes to ensure even cooking.Brush a layer of sauce on one side of the chicken, then flip the chicken sauce side down on a hot part of the grill and paint the other side with the sauce.Let the chicken cook for a couple of minutes, then turn it over so the other side is sauce down still on a hot part of the grill.
Sauce and turn chicken 3 times.Take the chicken off the grill and let it rest for five minutes. Serve with the remaining BBQ sauce.
Recipe credit: Umami
Red Chile Chicken:
*For tacos, enchiladas, nachos, tortilla soup and more!
2 tablespoons extra-virgin olive oil½ medium red onion, chopped2 garlic cloves, chopped
1 1/2 tablespoons Ancho Momma's Chili Rub 1 tablespoon tomato paste8 ancho chiles, stemmed and seeded1 tablespoon adobo sauce3 cups low-sodium chicken stock1 teaspoon ground cumin2 teaspoon kosher salt, plus more1 rotisserie chicken, meat pulled from bones and shredded
INSTRUCTIONS:Heat oil in a large saucepan over medium-high heat until shimmering.
Cook garlic and half of the onion, stirring occasionally, until tender and beginning to brown, 6–8 minutes.
Stir in tomato paste and Ancho Momma's Chili Rub Blend.
Cook, stirring occasionally, about 1 minute.
Add ancho chiles, adobo sauce, stock, cumin, and salt and bring to a boil.
Cover, remove from heat, and let sit until chiles are very soft, about 30 minutes.
While sauce is sitting, debone and shred rotisserie chicken.Transfer chile mixture to a blender and purée until smooth. Return to saucepan, stir in chicken and bring to a simmer over medium-low heat; season with salt.
Recipe credit: Maya Rueter
Ancho Momma's Skirt Steak:
2 tablespoons Ancho Momma's Chili Rub Blend1 1/2 tablespoons chipotle sauce1 teaspoon ground black pepper2 teaspoons ground cumin2 teaspoons dried oregano6 garlic cloves peeled1/2 red onion quartered1/4 cup vegetable oil2 pounds skirt steakINSTRUCTIONS:Place the Ancho Momma's Chili Rub Blend, chipotle sauce, black pepper, cumin, oregano, garlic, onion
and oil into a food processor and process into a smooth paste.Place the meat and marinade into a gallon-sized zip-top bag. Massage to coat meat.
Refrigerate for at least 1 hour, or up to 24.To Cook on a Grill (Outdoors)Remove the meat from the marinade and scrape away any excess.Salt the meat (I use about 1/2 teaspoon per pound).Heat grill to 400 degrees, and grill for 3-4 minutes per side, turning only once.
Total cook time should be about 6-8 minutes.
Allow the steak for rest for 5-7 minutes before carving into strips or bite-sized chunks.
Recipe credit: Delish Delights
Ancho Momma's Pulled Pork, Chicken or Beef:
1 package Ancho Momma's Chili Rub1 tablespoon paprika2 teaspoons ground black pepper2 teaspoons dry mustard2 teaspoons ground coriander2 teaspoons dried oregano1 teaspoon ground cumin1 teaspoon chile powder1 teaspoon salt1 tablespoon Worcestershire sauce2 pounds boneless pork roast (OR 4 pound bone-in blade pork roast)
or 1 whole chicken
or 4 lb beef roast1 cup chicken stock (or beef stock if using beef)
INSTRUCTIONS:
Preheat oven to 300 degrees.Combine all ingredients for the rub (Ancho Momma's Chili Rub, paprika, ground black pepper, dry mustard, ground coriander, dried oregano, ground cumin, chile powder, and salt); set aside.
Cut each pork roast in half. (Keep chicken whole, divide beef roast in half.)
Rub 1/4 of the rub over the meat, covering generously.
Store remaining rub in an airtight container and save for another use.Meanwhile, line a roasting pan with aluminum foil, leaving enough on the ends to fold up and seal; place meat in the center of the foil.
Pour chicken stock, Worcestershire sauce, and garlic cloves over meat. Bring the edges of the foil together and fold to seal. Cover roasting pan with another piece of foil.
Bake at 300 degrees for 5-6 hours.
Cool slightly; shred and serve.
Recipe credit: Brian Olenjack
Ancho Momma's Grilled Lamb:
1 /2 cup dry white wine1/4 cup extra-virgin olive oil8 garlic cloves, peeled4 1/2 teaspoons Ancho Momma's Chili Rub
2 tablespoons fresh lemon juice2 green onions, divided
1 tablespoon oregano
1 tablespoon (packed) dark brown sugar2 1/2 teaspoons coarse kosher salt2 1/2 teaspoons freshly ground black pepper1 4 1/2-pound boneless leg of lamb, opened flat
like a book, trimmed of all fat and sinew
(3 1/2 pounds after trimming)Or 1 rack of lamb
INSTRUCTIONS:Combine wine, oil, garlic, Ancho Momma's Chili Rub, lemon juice, 1 green onion, sugar, salt, and pepper
in a blender.
Blend until smooth.
Transfer marinade to 13x9x2-inch glass baking dish.
Add lamb and turn to coat evenly.
Cover dish tightly with plastic wrap and
refrigerate overnight.
Next day:Prepare barbecue (medium heat). Grill lamb with
some of the marinade still clinging to surface
until lamb is cooked to desired doneness, 15 to 16 minutes per side for medium-rare (130°F).
Transfer the lamb to a carving board.
Let rest 15 minutes.Meanwhile, finely chop remaining green onion.
Combine chopped onion and 1 tablespoon oregano in a small bowl.
Thinly slice lamb across grain.
Arrange lamb slices on platter.
Pour over any accumulated juices.
Sprinkle with onion and oregano mixture and serve.
Recipe credit: Alex Reuss
Ancho Momma's Pasta Salad:
1 lb Pasta1 Avocado diced1 cup Cherry Tomatoes diced½ cup Radishes diced1 cup Roasted Corn½ cup Red Onion diced1 cup Mini Sweet Peppers diced1 1/4 cup Ancho Momma's Ranch Dressing (see top left recipe)INSTRUCTIONS: Boil and cook your pasta according to package.While your pasta is cooking, dice all your vegetables and place in a large mixing bowl.Once your pasta is cooked and drained, run cold water over it while in the colander.Combine pasta, dressing and vegetables into a large bowl and toss.Recipe credit: Bits and Bites
Ancho Momma's Shrimp or Fish Tacos:
For the dressing/sauce:2 tablespoons red onion, finely chopped1 tablespoon garlic, minced¼ cup orange juice1/3 cup lime juice1 tablespoon Dijon mustard1 teaspoon Ancho Momma's Chili Rub½ dried Ancho chile¼ cup cilantro2 tablespoons olive oil
Fish or shrimp and spices:8 ounces white fish (like, Tilapia or catfish)
or 3/4 pounds shrimp, peeled and deveined
1 tablespoon Ancho Momma's Chili Rub Blend1 teaspoon ground cumin½ teaspoon allspice1 teaspoon oregano (Mexican, preferably)Salt and pepperFor the toppings:GreensAvocadoCorn tortillasINSTRUCTIONS:Take the fish (or shrimp), spices (Ancho Momma's Chili Rub Blend, cumin, allspice, salt, pepper and oregano) and place them in a plastic bag.
Toss it around and let marinate for about 30 minutes.Preheat the oven to 350F. Place the fish (or shrimp) on a foil-lined baking sheet and bake about 15 minutes until the fish flakes easily with a fork or shrimp is white.In the meantime, make the dressing. Put all the dressing ingredients in to a blender and blend.
Toss the dressing with the greens.Once the fish is ready, assemble the tacos and
drizzle with dressing.Recipe credit: Yummly
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