Best 3 Ancho Chili Pepper Powder Recipes
Ancho chili pepper powder, ground from dried poblano peppers, boasts a rich, earthy flavor with a moderate heat level. Its deep red color and smoky aroma make it a popular ingredient in Mexican, Southwestern, and Tex-Mex cuisine. Whether you're seeking a traditional mole sauce, a fiery enchilada filling, or a flavorful marinade, ancho chili pepper powder adds a distinct, satisfying kick to a wide range of dishes. Let's embark on a culinary journey to explore some tantalizing recipes that showcase the versatility and deliciousness of this remarkable spice.
Check out the recipes below so you can choose the best recipe for yourself!
ANCHO CHILI POWDER
Steps:
- This homemade chili powder will add a smoky depth to chili and as a dry rub for steaks. Toast the ancho chile pieces over low heat in a dry skillet until fragrant, shaking the pan so they don't scorch. Put the chiles in a mini food processor and pulse to a powder. Add the remaining ingredients and buzz again to combine.
ANCHO CHILI POWDER SPICE MIX
This homemade chili powder will add a smoky depth to chili and as a dry rub for steaks. Put in pretty little glass bottles (sold at World Market) as gifts. From Tyler Florence.
Provided by gailanng
Categories Peppers
Time 7m
Yield 1 cup
Number Of Ingredients 9
Steps:
- Toast the ancho chile pieces over low heat in a dry skillet until fragrant, shaking the pan so they don't scorch.
- Put the chiles in a mini food processor and pulse to a powder. Add the remaining ingredients and process again to combine.
Nutrition Facts : Calories 320.1, Fat 10.8, SaturatedFat 1.2, Sodium 309.5, Carbohydrate 60.2, Fiber 26.6, Sugar 6.5, Protein 13.5
ANCHO CHILE RUB
Great on steaks and roasts. You can add a little red cayenne pepper for an extra kick, if you like it spicy.
Provided by PalatablePastime
Categories Southwestern U.S.
Time 5m
Yield 1/2 cup
Number Of Ingredients 8
Steps:
- Mix thoroughly.
- To use: coat meat liberally with rub and wrap with plastic wrap for up to 12 hours in the refrigerator.
- Bring meat to room temp before cooking.
- Enough rub here for 3-5 pounds meat.
Nutrition Facts : Calories 377, Fat 15.2, SaturatedFat 1.6, Sodium 7315.3, Carbohydrate 59.5, Fiber 20.9, Sugar 13.2, Protein 16.7
Tips:
- Choose ripe ancho chili peppers: Look for peppers that are deep red in color and have a smooth, unblemished skin. Avoid peppers that are brown or have blemishes.
- Dry the peppers thoroughly: This is essential for preventing mold and bacteria growth. You can dry the peppers in the sun, in a dehydrator, or in a warm oven.
- Toast the peppers before grinding: Toasting the peppers brings out their flavor and aroma. You can toast the peppers in a dry skillet over medium heat for 5-7 minutes, or in a 350°F oven for 10-12 minutes.
- Grind the peppers into a fine powder: You can use a spice grinder, a blender, or a mortar and pestle to grind the peppers. Make sure to grind the peppers until they are a fine powder.
- Store the ancho chili pepper powder in an airtight container: Store the powder in a cool, dark place. The powder will keep for up to 6 months.
Conclusion:
Ancho chili pepper powder is a versatile spice that can be used to add a smoky, earthy flavor to a variety of dishes. It is commonly used in Mexican and Southwestern cuisine, but it can also be used in Asian, African, and European dishes. Ancho chili pepper powder is a great way to add a bit of heat to your favorite recipes without overpowering the other flavors.
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