Anybody have Dried Ancho Chile Recipies?

Discussion in 'Peppers' started by packplantpath, Jan 10, 2008.

  1. packplantpath

    packplantpath Smoking Fanatic

    I bought a pack of dried ancho chiles a while back to try out a tacos al pastor recipe. It was pretty good btw, and a similar version can be found here . There are a few differences, but frankly I can't find the original. I remember you boiled the anchos in the pineapple juice. Then de-stem the soft peppers and blend all that together to use as a marinade. I think garlic and black pepper as well as ground red pepper was added as well. I may have used this recipe as a guide, and modified it to fit what I wanted, it's been a while. I think I used a small onion in the marinade as well. Anyway, I used a pork loin and cubed the meat into 1cm squares and marinated for a while then cooked in stovetop frying pan with marinade.

    Anyway, this was a while ago and I just came across the Anchos in a cabinet. I have quite a bit of them left. Anybody have a good idea how to use them.

    BTW, I'm considering using the ancho chile sauce as a marinade and mop for a butt, then smoking it and serving it pulled. After pulling I'm thinking maybe making a thicker version of the marinade as a dipping sauce. Any ideas? My only fear is the pineapple juice. I've heard it can make things a bit mushy when used for a marinade?
  2. vlap

    vlap Master of the Pit OTBS Member SMF Premier Member

    Somewhere I have a 3 chile bbq sauce recipe...I will try and find it. Very good!!
  3. richtee

    richtee Smoking Guru OTBS Member

    oooo yummm Do that, Vlap!
  4. richoso1

    richoso1 Smoking Guru OTBS Member SMF Premier Member

    You have the basic idea, it all settles on your particular taste. One word of caution, any dried/whole chile that you rehydrate should not be in hot water/liquid for over 15-18 minutes as it can turn bitter tasting. I can't comment on the pineapple juice. To thicken your mainade, make a separate batch with less liquid, or let it reduce. I sometimes refrain from adding flour/or anything else as it might change the flavor along with the texture. Enough said, have fun!
  5. packplantpath

    packplantpath Smoking Fanatic


    Whenever I make it I'll be sure to post a Q-view. Anybody else got ancho recipies?
  6. ncdodave

    ncdodave Smoking Fanatic

    I have a winning chili recipe I'll be happy to post as soon as I can find it.
  7. Chili recipe is easy ... 3# beef browned and drained, 2 white onions, 4-6 cloves garlic, 2 tablespoons ground cumin, 6 heaping tablespoons ground ancho ... 28oz can diced tomatoes, chopped bell pepper, handful chopped cilantro leaves, 14oz can beef broth .... then open a BUD, and pour until liquid has almost covered meat. Lid it up, and simmer 2-3 hours.

    Another good use for them ... use them in Chile Colorado.
    Use them for homemade enchilada sauce.
    I'd hate to know how many Anchos I use in a years time.
  8. memphisbud

    memphisbud Smoke Blower

    Dried Chilis of any kind are great! You gotta meat grinder? Make yourself a home made Chorizo Fattie!

    Rehydrate the chilies.
    Stem and deseed
    drain, and put all in blender
    add garlic (I like lots!!)
    add salt, pepper, paprika
    bunch of fresh cilantro
    some vinegar
    and....believe it or not, a few shots of your favorite burbon!

    blend, then work into the ground shoulder.

    Let sit in your fridge for a few days...make your fatty, cook it with some eggs, make burritos...whatever!! Yum
  9. WOW ... I make chorizo all the time ... never thought to make a fatty ... thanks MB!!!!!!
  10. abelman

    abelman Master of the Pit OTBS Member SMF Premier Member

    Maybe it's not so much about looking for a particular recipe but what to do in a more general way. I grow peppers every year. I also dehydrate them and then grind them. Here are the 3 stages:

    So, it sounds like you have the dried version. You can use a blender to grind them or better yet, a coffee bean grinder.

    What I'm trying to get at is that you can use the powder in all sorts of things. I use it on salads, burgers, chili, add to home made rubs, spaghetti, hotdogs, chicken, pork, nachos, sammies, asian dishes, and on and on.

    I find that if you like heat, it adds heat to the existing flavor of whatever you're dealing with as long as you don't go overboard. Or, if you want to got big heat, you can do that as well and you can do it on a serving by serving basis. So, I can add some heat with my dinner and my kids can eat non-heat servings.
  11. ajthepoolman

    ajthepoolman Smoking Fanatic OTBS Member

    I use them to make the marinade for Chipotle's chicken tacos. Google Chipotle Blog and you will find their recipe.
  12. packplantpath

    packplantpath Smoking Fanatic

    Hey, spam does have a use. I had forgotten about this thread I started.

    Now, somebody take care of the spam, and I'll get to work on some of these ideas.
  13. erain

    erain Master of the Pit OTBS Member SMF Premier Member

  14. coyote

    coyote Master of the Pit

    Shredded smoked Pork Burritos with Ancho Chile Sauce Ingredients

    3 tablespoon Extra virgin olive oil 1 tablespoon Tomato paste 3 1/2 pound Pork shoulder boneless, rinsed and patted dry6 12 inch Flour tortillas 1 tablespoon Kosher Salt plus more to taste2 cup Romaine shredded1 tablespoon Freshly ground pepper 10 sprigs Cilantro 4 clove Garlic whole, peeled6 each Radish sliced very thin1 medium Onion quartered2 tablespoon Scallion chopped, green parts only1 each Ancho chile whole, seeds and stem removed1 tablespoon Lime Juice 4 cup Chicken broth 1/2 cup Sour cream
    Instructions for Shredded Pork Burritos with Ancho Chile Sauce

    In a heavy-bottomed pot or a Dutch oven large enough to fit the pork, heat 2 tablespoons of the olive oil over a medium-high flame. Add the pork and brown on all sides, 5 to 7 minutes per side. Season with the salt and pepper. Add the cumin, garlic, onion, chile, broth and tomato paste. Bring to a boil, cover and reduce the heat to low. Cook for 4 hours, turning the pork every hour. The meat should be very tender and falling apart. Keep at least 1 to 2 inches of liquid on the bottom of the pot throughout the cooking; add water to maintain the proper level.

    Remove the pork to a cutting board. With a colander in a large bowl, strain and discard the solids from the pot and reserve the liquid.

    When the pork is cool enough to handle, shred it with a fork or your fingers and discard the bone if there is one. Set the pork aside. Reserve 1/2 cup of the liquid and add the remaining sauce to the shredded pork. Adjust the seasoning with salt to taste.

    Wrap the tortillas completely in damp paper towels. Microwave for 1 minute. Remove 1 tortilla at a time and add 1/2 cup of the pork mixture down the center of the tortilla, then top with 1/4 cup of the shredded lettuce.

    For sushi-style burritos: Fold in both the left and the right side of the tortilla about 1 1/2 inches. Roll the tortilla away from you, rather tightly, creating a log.

    Cut each burrito into thirds, making the first cut about 2 1/2 inches in from the edge and on the diagonal. Halve the remaining piece, making a crosswise cut. This will create 3 pieces, each having a flat bottom. Arrange the pieces upright on individual plates or all of the pieces on a large platter. Tuck a few cilantro sprigs and some radish slices and scallions around the rim of each plate. Drizzle a teaspoon of the reserved sauce in each burrito piece and top with a dollop of sour cream. Garnish the platter with more cilantro sprigs.

    For whole burritos: In a bowl, combine the remaining shredded lettuce, radishes, scallions, the remaining tablespoon of olive oil and the lime juice. Add salt to taste and set aside.

    To make the burritos, tuck in only 1 side of the tortilla about 2 inches and roll the tortilla away from you, creating a log. Allow the meat to loosely tumble out the open end. Spread the shredded lettuce mixture on each of 6 dinner plates and set the tortilla, seam side up, on the lettuce bed. Drizzle the reserved sauce, crosswise, over the burritos. Top each with a dollop of sour cream and tuck a sprig of cilantro into the sour cream. Serve hot.

    Main Ingredient: PorkCuisine: Mexican
  15. Ok, this is supposed to be Rabos de Mezita - or something like that, loosely translated the "Rags and Tatters of the daughter of a Mexican and a Spaniard" or something such thing. Mine's a little different, I call it just Rabos and it goes like this;

    3 tomatoes (or a can of toms if winter time)
    1 onion
    1 or 2 Tbs garlic or 1 to 2 cloves
    2 or 3 anchos stemmed and seeded (leave them dry, its ok if you'd like) (you can get them at Wally or the local Mexican grocery)
    Kosher salt

    Put in a blender (I use a Vita Mix), mix till smooth - it is pink at this point - and "green" tasting.

    Put in cast iron pan for 45 minutes or so - at this point, it will become a gorgeous dark orange almost to brown color - OMG, I can't even talk about it, it is making my mouth water - ok.... Now, dip your finger in there - whoa.

    Push aside and see the pan's bottom in places, add 5 or 6 eggs and some leftover chicken or sausage, sprinkle with cheese and cook for a while, then under the broiler for a few minutes to brown.

    Now, let me tell you boys, this is a breakfast to die for. Your guests will be speaking Spanish for a week. and the leftovers of this.......

    PS - I will GUARANTEE you will love this one - or send it to me and I will eat it.


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