Ancho Chile and Orange Juice Tequila Chaser

Ancho Chile and Orange Juice Tequila Chaser

10 to 12 small servings
Pati Jinich
Course: Drinks
Cuisine: Mexican
Keyword: ancho chiles, cocktail, lime, onion, orange juice, pati's mexican table, tequila
Author:Pati Jinich
Prep Time: 5 minutes
Cook Time: 12 minutes
Total Time: 17 minutes
Ancho Chile and Orange Juice Tequila Chaser recipe from Pati's Mexican Table Season 2, Episode 8 “Tequila!”


  • 1 or 2 ancho chiles (about 1 ounce)
  • 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.

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