Ancho Chile and Orange Juice Tequila Chaser
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- 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
- 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.
2comments inAncho Chile and Orange Juice Tequila Chaser
Lucía Bocanegra Claxton
I am going to try this. Grand SolMar in Cabo San Lucas used to serve the best Sangrita. I ordered quite a few every year. The bartender showed me how to make it and came home and tried over and over. It never was quite the same. This recipe is much simpler. 🤞🏽
When we visited this year it was not good.
Hope you liked this recipe as much as the one you remembered from Cabo Lucia, un abrazo!