Author: Heather Bursch
Inspired from Rick Bayless
- 1 teaspoon olive oil
- 3 cloves of garlic crushed
- 1 teaspoon dried oregano
- 3 tablespoons ancho chili powder
- 2 tablespoons apple cider vinegar
- ¼ cup orange juice or ½ orange squeezed and strained
- ½ teaspoon of salt
- ½ cup water
- Heat olive oil in pan and add crushed garlic, sauté for 1 minute.
- Add oregano and ancho, and stir over the heat.
- Add vinegar, orange juice, salt, and water. Whisk until combined.
- Heat over medium-high heat until it's bubbling. Turn to low to simmer for 8-10 minutes to blend flavors.
- When completely cool pour into a small jar with tight lid and store in refrigerator for up to a month.
Recipe by She Made It She Might at http://shemadeitshemight.com/2015/09/10/ancho-chili-chicken-tacos-with-cider-glazed-red-onions/
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