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Friday, April 8, 2011

Ancho Chicken, Coffee-Cocoa Beef Roast

A shout-out to Albuquerque's Fruit Basket whose chile-not-chili powder appears in a great many of my dishes.

Coffee-Cocoa Beef Tenderloin with
roasted asparagus and carrots
 Both the Ancho and Coffee-Cocoa dry rubs work well on a variety of meats.  Whatever you choose to do, try to get the spices on the meat and at least refrigerate it overnight.  The longer the dry rub sits on the roast, the better it gets IMHO.  Of course, if you're planning way ahead, go ahead and vacuseal and freeze the dry rubbed roast for a no-prep meal later.

The Ancho Chicken in particular is a rock-star leftover when sliced and added to a green salad.  Leftover Coffee-Cocoa pork or beef roast makes a tasty sandwich the next day, too.

Coffee-Cocoa Dry Rub
Makes enough for a 2-3 lb. beef roast, pork roast or 3 lbs. boneless, skinless chicken breasts

1 tbsp olive oil
2 tbsp espresso powder
1 tbsp cocoa powder (unsweetened)
1 tsp salt
1 tsp black pepper
pinch cinnamon

Vacusealed Ancho Chicken Breasts
 Ancho Dry Rub
Makes enough for 1 1/2 lbs. boneless, skinless chicken breasts or 2 lb. pork tenderloin

1 tbsp olive oil
2 tsp cumin
1 1/2 tsp cinnamon
1 tsp salt
1 tsp chile powder
1 tsp black pepper
1/4 tsp oregano

Mix spices together.  Rub roast or chicken breasts with olive oil, then with spice rub.  Let stand in fridge overnight, or vacuseal and freeze.

To cook, roast chicken breasts 25 minutes at 350F.  Roast a 3 lb. pork loin roast for 1 1/4 hours at 350F.  Roast a pork tenderloin for 30 minutes at 400F.  Roast a 2 lb. beef tenderloin roast for 30 minutes at 425F for medium-rare.  Let cooked roast/chicken stand 10 minutes before serving.  Pin It

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