Homemade Ancho Chili Powder recipes - Main course

Author: Crystal Andrews

Main course Seasoning Cooking tip Howto Mexican salsa

Learn how to prepare and rehydrate ancho chiles to be used in a wide variety of Mexican recipes like mole poblano or chorizo. It is known chile pastes are essential in Mexican cuisine.

Ancho Chili Sauce
Homemade Ancho Chili Powder
How to Rehydrate Ancho Chiles
Chile Ancho-Guajillo Paste
How do you make ancho chillies?
Are ancho and poblano peppers the same?
How do you make dried ancho?
What can I do with fresh ancho peppers?

Ancho Chili Sauce

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
Total time: 50 minutes
Cook time: 40 minutes
Prep time: 10 minutes
Yields: 20 servings
Cuisine: Mexican
Number of ingredients: 12

Ingredients:

Nutrition:

How to cook:

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.

Notes: Preparing Ancho Chiles, How To Make Sauce Using Dried Chile Ancho, Dried Guajillo Chili, and Dried Chipotle Duration: 5:28

How To Make Dried Ancho Peppers and Dried Guajillo Chilis Sauce

Welcome back to Ole Rico! In this video, Señora Medina shows you how to make the perfect Duration: 2:34

Preparing Ancho Chiles

How To Make Sauce Using Dried Chile Ancho, Dried Guajillo Chili, and Dried Chipotle Duration: 5:28

Tex-Mex Cuisine | HOW TO MAKE ANCHO CHILI SAUCE

Watch how easy it is to prepare this amazing ancho chili sauce, which is perfect for Duration: 2:53

Homemade Ancho Chili Powder

Occasionally hard to find at the store, making your own homemade ancho chili powder is a flavorful way to spice up your favorite dishes.
Provided by: Fox Valley Foodie
Total time: 725 minutes
Cook time: 720 minutes
Prep time: 5 minutes
Yields: 8 servings
Cuisine: Mexican
Number of ingredients: 1

Ingredients:

1 poblano pepper ((or as many as you wish to use))

Nutrition:

How to cook:

Place pepper in a dehydrator, set to 130 degrees and let dry for 12 hours, or until fully dried.
Remove seeds from the pepper and discard stem.
Place dried pepper flesh in spice grinder and pulse until it becomes a powder.
Use immediately or store in an airtight container.

Notes: Ancho Chile Enchilada Sauce, Instructions · Hydrate dried peppers. Place the dried chiles in a medium-sized sauce pot and add just enough water to cover them. · Prep peppers.

How to Rehydrate Ancho Chiles

Learn how to prepare and rehydrate ancho chiles to be used in a wide variety of Mexican recipes like mole poblano or chorizo.
Provided by: Mitch and Justine
Total time: 20 minutes
Cook time: 15 minutes
Prep time: 5 minutes
Yields: 1 serving
Cuisine: Mexican
Number of ingredients: 2

Ingredients:

1 package ancho chiles ($0.96)
Water for soaking

Nutrition:

How to cook:

Using kitchen shears, cut off the stems of the chiles and cut them open. Remove the seeds and veins and discard.
Heat a cast-iron skillet over medium, then dry toast them for ~30-60 seconds per side, or until fragrant.
Bring a saucepan of water to boil, then turn the heat off, add the anchos in, cover the pot, and let the chiles rehydrate for 10-15 minutes, or until they feel soft and pliable.
Your chiles are now ready to be used in a wide variety of recipes from mole poblano to chamoy and more!

Notes: What Is an Ancho Chile Pepper?, The ancho chile pepper is the dried version of the poblano pepper (from Puebla, Mexico) or specifically, it's the dried version of the almost-

Chile Ancho-Guajillo Paste

Chile pastes are versatile for any dish. Recipes all around the world list chili pastes among their required ingredients. It is known chile pastes are essential in Mexican cuisine. Don’t know what to add to your pasta? Chile paste. Want to make some spicy chicken dip? Chile paste. Want to add an infusion of flavor to a
Provided by: Ole Rico Recipes
Total time: 25 minutes
Cook time: 20 minutes
Prep time: 5 minutes
Yields: 0 servings
Cuisine: Mexican Salsa
Number of ingredients: 6

Ingredients:

Nutrition:

How to cook:

Remove the seeds from the chile guajillo and chile ancho, unveil them. NOTE: It’s alright if some seeds are left on the chiles. Seeds can actually make your sauce spicier. Proceed with this step at your convenience.
Boil the chiles in water for 15-20 minutes or until they are bland and soft.
Meanwhile, peel two cloves of garlic and place inside the blender.
Grab your cinnamon, break off one strand and place inside the blender.
Cut ¼ of an onion and place inside the blender.
Add a pinch of salt. NOTE: Measure at your preference.
When ready, place the chiles inside the blender with the added ingredients. Add water (you can use the same water you used to boil the chiles) and blend until the density of the salsa is soft.
Place the blended chile mole in a container of your choosing. Voila!

Notes: How to make Ancho-Arbol Chile Pepper Salsa, Place the peppers in a warm skillet, make sure the heat is at medium high. · Soak peppers in a bowl with 1-½ cup of hot water for about 25