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recipes / ingredients / Dried Chiles: Ancho

Dried Chiles: Ancho

FINDING:
Most Mexican groceries, some well-stocked general groceries and by mail.

CHOOSING:
Unbroken, unblemished, pliable chiles with vibrant color typically have much better flavor than mangled-looking, pale or unevenly colored ones.

STORING:
In a dark, cool, dry place, preferably in a sealed container, for up to 6 months; for longer storage, freeze in a sealed container for up to a year.

Tacos

Gringas al Pastor

Pozoles

Slow-Cooker Red Chile Pozole

Tacos

Slow-Cooked Lamb or Beef Barbacoa tacos

Chicken and Other Poultry

Classic Red Mole with Turkey

Enchiladas

Red Chile Enchiladas with Shellfish and Fresh Garnishes

Pozoles

Red Pozole

Cakes

Pepita-Mexican Chocolate Cake with Candied Ancho Chile

Slow Cooker Lamb Barbacoa

Quail in Red Peanut Mole

Starters

Ricotta-Beet Spread

Fish

Grilled Fish with Ancho-Tamarind Sauce and Eggplant

Fish

Fish Zarandeado

Other Desserts

Chocolate Chile Mousse

Starters

Ricotta-Stuffed Ancho Chiles with Red Wine Escabeche

Soups

Kuri (or Butternut or Pumpkin) Soup with Ancho and Apple

Pork

Manchamanteles: Simple Red Mole with Pork, Chicken & Fruit

Starters

Yellow Mole Empanadas

Moles and Pipianes

Classic Red Mole

Moles and Pipianes

Susana’s Black Mole

Enchiladas

Mole Coloradito Enchiladas

Essential Preparations

Red Chile Adobo Sauce

Chilis

Lanie’s – World’s Greatest Chili

Fish

Grill-Roasted Whole Fish Adobado

Chicken and Other Poultry

Grilled Ancho Chicken

Chilis

Frontera’s Award Winning Chili with Negra Modelo

Tostadas

Fish Tostadas with Toasty Baja-Style Mojo de Ajo

Tacos

Potato and Greens Tacos with Toasted Red Chile

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