Condiment - Uses for ancho chili powder recipes

Author: Nancy Coulson  

This Ancho Chicken Enchiladas recipe is easy to make, full of big flavor, nice and cheesy and filled with chicken and beans, and perfect for Cinco de Mayo or anytime you're feeling like Mexican food! Making your own spices is a great way to add fresh sweet fruit flavor to your cooking and it's easy to make at home.

Ancho Chili Powder

Ancho Chili Powder
DIY ancho chili powder is the ultimate seasoning for all your tex mex dinners! Easy to make in a big batch to stock your pantry.
Provided by: Kellie
Total time: 5 minutes
Prep time: 5 minutes
Yields: 12 servings
Cuisine: Mexican
Number of ingredients: 1
Ingredients:
  • 4 ounces dried Ancho Chilis
Nutrition:
  • Calories: 31 kcal
  • Carbohydrate: 7 g
  • Protein: 1 g
  • Fat: 1 g
  • Saturated Fat: 1 g
  • Sodium: 9 mg
  • Fiber: 3 g
  • Sugar: 4 g
  • Serving Size: 1 serving
How to cook:
  1. Open the chilis by pulling off the stem and remove the seeds. You can cut the stem off or pull off with your hands. The seeds should easily shake out of the chilis.
  2. Break the chilis up into smaller pieces and place in the bowl of a food processor.
  3. Process the chilis until finely ground and powdery.
  4. Store in an airtight container for up to 6 months at room temperature.
Notes: Ancho Chile Powder - Savory Experiments, Here are a few recipes that use ancho chile powder: · Easy Chili · Spicy Sweet Potato Soup · Ancho Citrus Baked Salmon · Best BBQ Ribs · Slow Cooker Cheesy Potatoes

Ancho Chili Powder Recipe

Ancho Chili Powder Recipe
Provided by: Jerry
Total time: 30 minutes
Cook time: 10 minutes
Prep time: 20 minutes
Yields: 1 serving
Number of ingredients: 1
Ingredients:
  • 1/2 pound Ancho chili peppers
Nutrition:
  • Calories: 1 calories
  • Carbohydrate: 0 grams carbohydrates
  • Cholesterol: 0 milligrams cholesterol
  • Fat: 0 grams fat
  • Fiber: 0 grams fiber
  • Protein: 0 grams protein
  • Saturated Fat: 0 grams saturated fat
  • Serving Size: 1 serving
  • Sodium: 0 grams sodium
  • Sugar: 0 grams sugar
  • Trans Fat: 0 grams trans fat
  • Unsaturated Fat: 0 grams unsaturated fat
How to cook:
  1. Remove the stems from as many ancho’s as you would like to make chili powder from. Do not remove seeds, just the membrane that holds them. It ahould all come out with a good pull.
  2. Cut the peppers into chunks about 1/2 inch square. Toss them in a spice grinder (in batches) or blender and give them a few really good spins…
  3. You will probably notice at this point that “dried” does not mean “completely dehydrated.” If your peppers are still a little sticky, it’s time to employ a little thermal persuasion…
  4. If you’ve ended up with a paste, persuade it out of your grinder of choice and employ one of the following methods (be sure to wash out the grinder thoroughly and let dry.):
  5. Take your pepper paste and place it on a parchment lined baking sheet in as thin a layer as possible. Place in the oven at the lowest temperature possible and allow to hang out for at least an hour. This should rid you of whatever left over moisture is keeping you from spice perfection.
  6. Remove from heat and allow to cool to room temp.
  7. Take the paste and place in a heavy bottomed skillet over extremely low heat. Toss constantly until peppers begin to smoke. (about 3 minutes.) Remove from heat and allow to cool before continuing.
  8. Return peppers to grinder and spin until there’s nothing left but a semi-fine to fine powder.
  9. You now have ancho chili powder. Enjoy it in your favorite recipe!
Notes: What's a Good Substitute for Ancho Chili Powder?, Ancho chili powder is the go-to chili powder for authentic Mexican cooking. It's commonly available and distributed by McCormick,

Ancho Chicken Enchiladas

Ancho Chicken Enchiladas
This Ancho Chicken Enchiladas recipe is easy to make, full of big flavor, nice and cheesy and filled with chicken and beans, and perfect for Cinco de Mayo or anytime you're feeling like Mexican food!
Provided by: Ali
Total time: 45 minutes
Cook time: 20 minutes
Prep time: 25 minutes
Yields: 8 servings
Number of ingredients: 18
Ingredients:
  • 2 tablespoons avocado oil (or vegetable oil, or any other neutral oil)
  • 1 small white onion, peeled and diced
  • 1.5 pounds boneless skinless chicken breasts, diced into small 1/2-inch pieces (*or see substitution below for using pre-cooked shredded chicken)
  • salt and pepper
  • 1 (4-ounce) can diced green chiles
  • 1 (15.5-ounce) can pinto beans, rinsed and drained
  • 8 large flour tortillas
  • 3 cups Mexican-blend shredded cheese
  • 1 batch Ancho Enchilada Sauce (see below)
  • chopped fresh cilantro, for topping
  • 2 tablespoons avocado oil (or vegetable oil, or any other neutral oil)
  • 2 tablespoons all-purpose or gluten-free flour
  • 4 tablespoons ancho chili powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon dried oregano
  • 2 cups chicken or vegetable stock
How to cook:
  1. To Make The Enchiladas:
  2. Preheat oven to 350°F. Prepare your enchilada sauce.
  3. In large saute pan, heat oil over medium-high heat. Add onion and saute for 3 minutes, stirring occasionally. Add diced chicken and green chiles, and season with salt and pepper. Saute for 6-8 minutes, stirring occasionally, or until the chicken is cooked through. Remove from heat and set aside.
  4. To assemble the enchiladas, set up an assembly line including: tortillas, enchilada sauce, beans, chicken mixture, and cheese. Lay out a tortilla, and spread two tablespoons of sauce over the surface of the tortilla. Add beans in a line down the middle of the tortilla, then add in a spoonful of the chicken mixture, then sprinkle with 1/3 cup cheese. Roll up tortilla and place in a greased 9 x 13-inch baking dish. Repeat with the remaining ingredients. Then spread the remaining enchilada sauce on top of the tortillas, and sprinkle on the remaining shredded cheese.
  5. Bake uncovered for 20 minutes. Remove from oven and serve immediately, garnished with chopped fresh cilantro if desired.
  6. To Make The Ancho Enchilada Sauce:
  7. Heat oil in a small saucepan over medium-high heat. Add flour and whisk together over the heat for one minute. Stir in the remaining seasonings (chili powder through oregano). Then gradually add in the stock, whisking constantly to remove lumps. Reduce heat and simmer 10-15 minutes until slightly thickened.
  8. Use immediately or refrigerate in an air-tight container for up to 3 days. (I like to use mason jars or Weck jars to store this sauce.)
Notes: Ancho Chiles -- What You Need to Know, This is a great recipe for a huge batch of delicious enchilada sauce. You could grind these up to make Ancho chili powder but more often than not you'll

Homemade Ancho Chile Powder Recipe

Homemade Ancho Chile Powder Recipe
Making your own spices is a great way to add fresh sweet fruit flavor to your cooking and it's easy to make at home. All you need is a dehydrator and some dried ancho chiles.
Provided by: Elle
Total time: 5 minutes
Cook time: 3 minutes
Prep time: 2 minutes
Yields: 4 servings
Cuisine: Mexican
Number of ingredients: 1
Ingredients:
  • 5 each Ancho Chili (or however many you want to use)
Nutrition:
  • Serving Size: 1 g
  • Calories: 4 kcal
  • Carbohydrate: 1 g
  • Protein: 1 g
  • Fat: 1 g
  • Saturated Fat: 1 g
  • Sodium: 1 mg
  • Fiber: 1 g
  • Sugar: 1 g
  • Unsaturated Fat: 2 g
How to cook:
  1. Start by removing the stem and seeds from the chiles.
  2. Then, cut the chiles into strips and place them on the dehydrator tray.
  3. Set the dehydrator to 145 degrees Fahrenheit and let the ancho chile dry for eight to 10 hours or until fully dried.
  4. Once they're dry, grind the dried chiles into a fine powder using a spice grinder or food processor.
Notes: Ancho Chili Powder Vs. Chili Powder: PepperScale Showdown, Say you have a recipe calling for ancho chili powder. Is it safe to substitute the regular chili powder, the one so prevalent in most spice
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