This past weekend, I teamed up with the Texas Beef Council to teach a Grilling 101 class – and it was the perfect day for outdoor cooking with members of the Beef Team. Weather was in the mid-80s and it seems nearly every Austinite was down at our venue, Zilker Park, my hometown’s favorite urban spot for relaxing and recreating! 
After learning some grill basics on how to operate gas and charcoal grills and prep beef before it hits the grates, participants put their skills to practical use firing up flat iron steaks to perfection – they were delicious! A+ to everyone, especially genius, fast-learning student who cooked my steak to a magnificent medium-rare while I was off making the final salad preparations!
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I’ll get back to the beef another day (oh, you know I will), but today wanted to share the dressing I made I made to accompany our steak lunch. Since I’m a huge fan of the Freedom Salad (with beef) at Freebird’s World Burrito that is drizzled with the yummiest ancho dressing ever, I knew I needed to replicate it for our post-class meal. Check out my recipe for Freebird’s Copy-Cat Ancho Dressing :
Hope you enjoy the Freebird’s Copy-Cat Ancho Dressing as much as I do!
This southwestern-inspired vinaigrette is delicious on everything from salads to corn-on-the-cob and other veggies — or use as a marinade for meats and seafood.
Did you know that Anchos are smoked poblano chile peppers?! What would you drizzle this dressing on? What is your favorite steak cut? Do you prefer chacoal or gas grilling? Please share in the comments below – xoxo, Jennifer Fisher
- 2 dried ancho chiles
- 1/2 cup chopped fresh cilantro
- 1/3 cup rice vineager not flavored
- 1/3 cup fresh lime juice
- 1/3 cup extra-virgin olive oil
- 1 teaspoon minced garlic
- 1 tablespoon honey
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon chile powder
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Add dried ancho chiles to bowl of water, weight down with a plate so they don’t float to the top. Soak 4 hours or overnight.
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Drain water off rehydrated ancho chiles. Discard stems and cut open to remove seeds. Chop.
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Add chopped chiles, cilantro, lime juice, olive oil, garlic, honey, salt, pepper and chile powder to blender.
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Pulse blender on and off, blending ingredients until smooth and combined – about 1 to 2 minutes.
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Pour in 16-ounce Mason jar or salad dressing cruet and refrigerate until serving time.
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Makes 12 – 14 ounces.
Is 1/2 cup of chili powder accurate? Seems like way too much….
whooweee, that was a typo . . . . just imagine how hot and thick that would be. Supposed to say 1/2 teaspoon, I’ve just fixed it! Thanks for the catch, I appreciate it!
Have you ever tried subbing another vinegar like red or white wine?
sorry I am just seeing this — I think those types of vinegar would work just fine too
I dont know where to get ancho chilis. but I have ancho chili powder. Do you think that could work?
Not sure . . you could try subbing in more ancho chili powder (the recipe only actually calls for 1/2 tsp . . plus the 2 chiles . . . so maybe like a Tablespoon total of chili powder as the swap) Haven’t tried, so can’t guarantee. The dried ancho were soaked and then pulsed into the recipe — gives the dressing a little more substance. He have a hispanic ailse at our market, that’s where I buy them. Good Luck!
Have made this several times and had to do some tweaks to get it right, The consistency always seems to thick…
I found some Dried Hatch Peppers this past week and am gonna sub Dried Hatch peppers for the Ancho peppers and see what happens!
Curious to hear how your Hatch version came out . . .sounds delicious, I love HAtch chilis!