Fresh Ancho Chili Recipes
ANCHO CHILI SAUCE - RECIPE
This easy-to-make red chili sauce recipe is a flavor POWERHOUSE and essential for Mexican or Tex-Mex cuisine, made with lightly toasted ancho peppers. Perfect for enchiladas, chilaquiles, tacos and so much more.
Provided by Mike Hultquist
Categories Main Course
Time 50m
Number Of Ingredients 12
Steps:
- Dry roast the ancho peppers on a hot pan about 1-2 minutes per side. The peppers will puff slightly and the skins will begin to turn red.
- Set them into a large pot of boiling water and remove from heat. Let them soak covered in water for 30 minutes.
- Remove the stems and coarsely chop the anchos. Reserve the soaking liquid.
- Set the chopped anchos into a food processor.
- Heat the oil in a pan to medium heat and add the onion. Cook about 5 minutes to soften.
- Add the garlic and tomato and cook another minute or so, until you can smell the garlic. Add them to the food processor.
- Add the vinegar, cumin, oregano and a bit of salt and pepper along with about 1 cup of the soaking liquid. Process until it smooths out.
- The sauce will be thick at this point. You can add more soaking liquid to achieve your desired consistency.
- Give it a taste. You can adjust with salt and pepper and this point, and if you feel it needs a touch of sweetness, add the honey and process a bit more.
- Press the sauce through a coarse strainer into a bowl. I use a wooden spoon to push it through.
- Store in the fridge in an airtight container.
- As a tasty variation, add up to 15 ounces (1 can) of tomato sauce while cooking, or after you strain the ancho chili sauce to simmer. It makes for an outstanding final sauce. Or, swirl in anywhere from 1 tablespoon to a cup of the ancho chili sauce to tomato sauce to liven up any dish.
Nutrition Facts : Calories 43 kcal, Carbohydrate 8 g, Protein 1 g, Fat 1 g, Sodium 8 mg, Fiber 2 g, Sugar 4 g, ServingSize 1 serving
CHILES ANCHO RELLENOS
This traditional Mexican dish features whole baked ancho chiles stuffed with a delicious chicken filling and topped with a cream sauce.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees. Slit an opening in each ancho from stem to tip, being careful not to tear the skin; carefully remove seeds and ribs, and discard.
- Combine the water, vinegar, piloncillo, cinnamon, and salt in a medium saucepan; bring to a boil over high heat. Reduce heat to low; simmer 5 minutes. Remove from heat. Add anchos; cover, and let stand 8 to 10 minutes. Transfer to a paper-towel-lined plate to drain.
- Spoon filling into each chile; arrange in a baking dish. Bake chiles until heated through, about 15 minutes. Bring crema and onion to a boil in a small saucepan over medium-high heat. Reduce heat; simmer 8 minutes. Pass through a fine sieve into a bowl; stir in cilantro. Pour sauce over anchos, and serve.
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20 BEST CHILLI RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
Author Sarah LienardPublished Jun 22, 2020Estimated Reading Time 7 mins
- Classic chilli con carne. We'll kick off with a familiar recipe – the most popular one we have, with nearly 2000 five-star ratings. If you're new to cooking, or you want to get back to basics, this dish is a great place to start.
- Burnt aubergine veggie chilli. This smoky spiced supper is vegetarian, low-fat and provides an impressive four of your five-a-day in each serving. Aubergine is the true star of the show – char it on the barbecue or a gas hob for a gorgeous, smoky flavour.
- Chilli con carne jackets. Fluffy, buttery baked potatoes are an ideal vessel for serving full-flavoured chilli. It's a simple recipe that makes for a satisfying weeknight meal, with pork mince, chopped tomatoes and chipotle paste.
- Next level chilli con carne. Take it up a notch with our next-level chilli recipe. We've enriched the sauce with all kinds of ingredients designed to create a really special flavour, including ancho chillies, peanut butter and espresso powder.
- Veggie protein chilli. Meat off the menu? You can still pack in the protein with this easy vegan recipe using mixed beans and sweet potatoes, served over cauliflower rice or your choice of grain.
- Slow cooker chilli con carne. This rich chilli was designed for the slow cooker – you'll be amazed at how well the flavours develop over time. Taking just 25 minutes to prepare, you simply leave the slow cooker to then work its magic.
- Chunky chilli. If you prefer a chunkier chilli, you'll love this recipe made with diced stewing beef, simmered over a low heat for melt-in-the-mouth meat.
- Mexican bean chilli. Thrifty baked beans are the secret ingredient in this spicy supper, which makes the most of storecupboard ingredients. We've spiced up the sauce using chilli powder and chipotle paste.
- Smoky black bean chilli. This beef and black bean stew makes for a hearty family meal. You can make it ahead and freeze the mince base to be enjoyed on busy weeknights – simply serve with an array of toppings and let the whole family assemble their own tortilla bowls.
- Chilli for a crowd. This big-batch chilli will make short work of feeding hungry tummies. We've scaled it up to serve 12-14 people, so it's a great option for when you have guests.
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- Heat 1 tablespoon olive oil in a large saucepan over medium heat. Add onion to pan; cook 8 minutes or until golden, stirring frequently. Add cumin, garlic, and chiles; cook 3 minutes or until chiles are soft, stirring frequently. Stir in broth and tomatoes; bring to a simmer. Cover, remove from heat, and let stand at room temperature 20 minutes.
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