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.
Here are our top 3 tried and tested recipes!
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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