Dried Chiles: Ancho
FINDING: Most Mexican groceries, some well-stocked general groceries and by mail.
CHOOSING: Unbroken, unblemished, pliable chiles with vibrant color typically have much better flavor than mangled-looking, pale or unevenly colored ones.
STORING: In a dark, cool, dry place, preferably in a sealed container, for up to 6 months; for longer storage, freeze in a sealed container for up to a year.
- Ancho Beet Ricotta Spread
- Short Rib Caldo
- Fish Zarandeado
- Chocolate Chile Mousse
- Ricotta-Stuffed Ancho Chiles with Red Wine Escabeche
- Kuri (or Butternut or Pumpkin) Soup with Ancho and Apple
- Simple Red Mole with Meat and Fowl
- Yellow Mole Empanadas
- Classic Red Mole
- Susana’s Black Mole
- Mole Coloradito Enchiladas
- Susana Trilling’s Spanish Chicken Stew with Capers and Olives
- Red Chile Adobo Sauce
- Mexican Chocolate Pudding Tarts
- Lanie’s – World’s Greatest Chili
- Grill-Roasted Whole Fish Adobado
- Grilled Ancho Chicken
- Frontera’s Award Winning Chili
- Fish Tostadas with Toasty Baja-Style Mojo de Ajo
- Potato and Greens Tacos with Toasted Red Chile