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Essential Ingredients

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.

Archives

  • Ricotta-Beet Spread
  • Chicken Enchiladas in Brick-Red Mole
  • Chocolate Chile Mousse
  • Classic Red Mole
  • Classic Red Mole with Turkey
  • Fish Tostadas with Toasty Baja-Style Mojo de Ajo
  • Fish Zarandeado
  • Frontera’s Award Winning Chili with Negra Modelo
  • Grill-Roasted Whole Fish Adobado
  • Grilled Ancho Chicken
  • Grilled Fish with Ancho-Tamarind Sauce and Eggplant
  • Kuri (or Butternut or Pumpkin) Soup with Ancho and Apple
  • Lanie’s – World’s Greatest Chili
  • Mole Coloradito Enchiladas
  • Pepita-Mexican Chocolate Cake with Candied Ancho Chile
  • Potato and Greens Tacos with Toasted Red Chile
  • Quail in Red Peanut Mole
  • Red Chile Adobo Sauce
  • Red Chile Enchiladas with Shellfish and Fresh Garnishes
  • Red Pozole
  • Ricotta-Stuffed Ancho Chiles with Red Wine Escabeche
  • Manchamanteles: Simple Red Mole with Pork, Chicken & Fruit
  • Slow-Cooked Lamb or Beef Barbacoa tacos
  • Slow Cooker Lamb Barbacoa
  • Slow-Cooker Red Chile Pozole
  • Susana’s Black Mole
  • Tacos of “Easy” Slow Cooker Mole with Chicken
  • Yellow Mole Empanadas

Recipe Categories

  • Essential preparations
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  • Margaritas & Cocktails
  • Starters, Salads and Snacks
  • Tacos & Tostadas
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  • Enchiladas & Chilaquiles
  • Other corn masa snacks
  • Tortas and breads
  • Eggs and other breakfast dishes
  • Soups & Pozole
  • Mole
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  • Desserts
  • Mexican Grocery Store Explorations
  • Mexican Grocery Store Hacks

TV Show Recipes

  • Season 12 Recipes: Bayless' Best Ever
  • Season 11 Recipes: Yucatán: A Different Mexico
  • Season 10 Recipes: Chef to Chef
  • Season 9 Recipes: Only in Oaxaca
  • Season 8 Recipes: Astonishing Baja
  • Season 7 Recipes: Mexico City Live
  • Season 6 Recipes: Fiesta at Rick's
  • Season 5 Recipes: The Yucatan!
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  • HOME PAGE
  • ABOUT
    • Meet Rick Bayless
    • Upcoming Appearances
    • Awards and Affiliations
    • The Bayless Gardens
    • Rick’s Travel Guides
    • Rick Bayless FAQ
  • RESTAURANTS
    • Frontera Grill
    • Topolobampo
    • Xoco
    • Bar Sótano
    • Tortazo
    • Tortas Frontera
    • Frontera Cocina
    • Private Dining & Catering
    • Restaurant Gift Cards
  • GOLDBELLY
  • TV, BOOKS & YOUTUBE
    • Rick Bayless Youtube Channel
    • Shop Cookbooks
    • Mexico One Plate at a Time Season 12: Bayless’ Best Ever
    • TV Show Recipes
    • Find a Station
    • TV Season Archive
  • RECIPES
    • Essential preparations
    • Guacamoles
    • Ceviche, Aguachiles and other Mariscos
    • Margaritas & Cocktails
    • Starters, Salads and Snacks
    • Tacos & Tostadas
    • Salsas
    • Tamales
    • Enchiladas & Chilaquiles
    • Other corn masa snacks
    • Tortas and breads
    • Eggs and other breakfast dishes
    • Soups & Pozole
    • Mole
    • Main dishes
    • Side Dishes
    • Desserts
  • COMMUNITY IMPACT
    • Frontera Farmer Foundation
      • 2022 Grant Applications
      • About Frontera Farmer Foundation
      • Why Support Organic Farming?
      • Meet the FFF Farmers
      • Donate to the FFF
    • Impact Culinary Training
    • Bayless Family Foundation
    • Environmental Impact Reports
  • Private Dining
  • SHOP
    • NEW Online Shop!
    • Restaurant Gift Cards
    • Classes
    • Frontera Foods