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Pati's Mexican Table : TV Recipes

Pati Jinich

ANCHO CHILE AND ORANGE JUICE TEQUILA CHASER
Sangrita
Makes 10-12 small servings

INGREDIENTS
1 ounce or 2 ancho chiles
3 cups fresh-squeezed orange juice
1/4 cup white onion, chopped
1 tablespoon fresh-squeezed lime juice
1 tablespoon kosher or sea salt, or to taste

TO PREPARE
Heat a comal or dry skillet over low-medium heat until hot.

Remove the stems, seeds and veins from the ancho chiles. Toast over the hot comal or dry skillet, over medium heat, for about 15 seconds per side, until chiles have softened and then begin to toast, have changed their color and released their aroma. Be careful not to burn them.

Place the chiles in a saucepan and cover them with water. Bring to a boil and simmer over medium heat for 10 minutes, until they rehydrate and look plump; let cool.

Place chiles and 1/2 cup of their cooking liquid in a blender along with the orange juice, lime juice, white onion and salt. Purée until smooth.

Serve as a drink alongside tequila in caballitos or straight, poured over ice cubes. Sangrita can be refrigerated for up to a week.


Comments

After a brief search and a trip to an international grocery, we found the ancho chiles. It was worth the effort! Thanks for the recipe, it was smooth and spicy. I can’t wait to try it again after it chills!

Thank you for trying the chaser, Amanda. I’m glad you put in the effort to seek out ancho chiles — they are wonderful in so many things!



My father-in-law will love it when I make this for him! Thanks!

Thank you!! I hope your father-in-law enjoys this.



Hi Pati,

Loved your show just found it Saturday morning in Northern Indiana. I cannot wait to try the recipies. Where may I find some Jicamam?? I have used pablamo they are great.

Hi Margaret, I’m so happy you found the show! And thank you for writing!! Jicama can be found in most grocery stores in the US with large produce sections. If you can’t find it in your nearby store, it should definitely be available at a Latin market. Here’s some more info on jicama, if you are interested: http://www.patismexicantable.com/2009/05/jicama/



Pati,
Sangrita and Tajin have changed my life. Love, love, love them both! Thank you. I put Tajin on everything now. Even tried it on my morning yogurt but that wasn’t so hot!

Haha! You made me laugh Ruth!



Hey Pati?

Get a load of this

http://foodbeast.com/2014/01/17/taco-bell-releases-new-apple-flavored-soda-and-mtn-dew-sangrita/

I laughed so hard.
Then I wept at the fact that Mountain Dew did no research on a name or what Sangrita really is…



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