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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
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Use this butter on chicken breasts & broil them. Also use on Bread or Bolillos (Mexican buns) or put a dab on your veggies.Great on Hamburger buns or steaks. Many used and it will keep in the freezer for over a month. Ingredients:
1 dried ancho chilies, toasted,seeded,chopped in small pieces or 2 fresh jalapenos, seeded and chopped but they are not as good |
1 cup boiling water |
1/2 cup butter, at room temperature |
2 cloves garlic, minced |
1/4 tso dried oregano |
Directions:
1. Place ancho chili in a small bowl and pour the boiling water over it (if using fresh jalapeno omit this step) Drain the chili& place chili in a blender with 1 1/2 tbsp of the soaking water, discard the rest of the soaking water, and process until very smooth, cool completely (with the jalapeno just process until smooth) Beat butter until fluffy.
2. Beat in the garlic& oregano.
3. Graduallybeat in the chili to blend throughly.
4. Mold into a small bowl, cover& refrigerate to firm.
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