Ancho chilli
Used in 3 recipes on RecipeWiki.
Dried poblano peppers become ancho chillies: wide, wrinkled and almost black-red, with a mild heat and a fruity flavour that recalls raisins, prunes and a little cocoa. They are rarely chopped raw; cooks toast them briefly in a dry pan, soak them in hot water, then blend them into sauces and marinades. Anchos give body and colour to the dark sauce of Mole Poblano and to the braising liquid of Birria de Res. Toast them for seconds only, until fragrant and just pliable, because scorched chillies turn the whole pot bitter. Choose ones that are still soft and leathery rather than brittle.
Most often cooked with
Clove
Corn tortilla
Garlic
Onion
Cinnamon
Cumin
Guajillo chilli
OreganoRecipes with ancho chilli
Birria de Res
Beef braised in a deep red chilli broth until it shreds, served as a stew or folded into tacos dipped in its own fat.
Beef
Mexican
Stews
Mole Poblano
A long, dark sauce of toasted chillies, nuts, seeds, spices and a little chocolate, poured over turkey or chicken.
Chicken
Sauces
Tacos al Pastor
Chilli-and-pineapple marinated pork, grilled hard and served in small tortillas with onion, coriander and more pineapple.
Pork