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
- 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
- Manchamanteles: Simple Red Mole with Pork, Chicken & Fruit
- 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-Beet Spread
- Ricotta-Stuffed Ancho Chiles with Red Wine Escabeche
- Slow Cooker Lamb Barbacoa
- Slow-Cooked Lamb or Beef Barbacoa tacos
- Slow-Cooker Red Chile Pozole
- Susana’s Black Mole
- Yellow Mole Empanadas