Orange and Ancho Chile Chaser

Sangrita

Makes 10 to 12 servings Preparation Time: 25 minutes Cooking Time: 10 minutes Can be covered and refrigerated for up to 5 days (stir before serving)

Sangrita is a chaser, something to sip after fortifying yourself with a shot of tequila. In Mexico you take a sip of tequila, then a sip of sangrita, and alternate until you’ve finished both. It’s so much a part of Mexican culture that you can buy ready-made sangrita in stores, each brand with its own unique taste. They will do in a pinch, but for me, the best is always homemade.

My sangrita gets its attitude from the combination of charred tomatoes, ancho chiles, and citrus. It doesn’t contain any alcohol and it is delicious on its own, chilled or served on ice.

• 2–3 ancho chiles (1 ounce), rinsed, stemmed, and seeded
• 1 cup boiling water
• 1 ripe tomato
• 3 cups freshly squeezed orange juice
• ¼ cup coarsely chopped white onion
• 1 tablespoon freshly squeezed lime juice
• 1 tablespoon kosher or coarse sea salt, or to taste
• Ice cubes (optional)

1. Heat a comal or dry skillet over medium-low heat until hot, at least 10 minutes. Toast the ancho chiles until they have softened and have begun to lightly toast, change color, and release their aroma, 10 to 15 seconds on each side; take care not to burn them, or they will taste bitter.
2. Place the chiles in a bowl, cover them with the boiling water, and let soak until rehydrated and soft, 10 to 15 minutes. Drain, reserving ½ cup of the soaking liquid; set aside.
3. Meanwhile, roast the tomato on the comal, turning it a couple of times to get even charring, 9 to 10 minutes. Alternatively, you can char it under the broiler or on a grill for the same amount of time, turning it halfway through.
4. Place the chiles and the reserved soaking liquid in a blender or food processor, along with the orange juice, tomato, onion, lime juice, and salt. Puree until smooth. Strain through a sieve into a pitcher or container, cover, and refrigerate.
5. Serve chilled, on the rocks, or in a caballito, alongside tequila.

Caballito A caballito is a narrow shot glass, taller and thinner than the ones you find in an American bar. Caballo is the Spanish word for “horse,” and a caballito is a smaller, cuter horse, much as a shot glass is a smaller version of a drinking glass.