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Dried Ancho Chiles Peppers El Molcajete Brand 8 oz Resealable Bag ‐ Mexican Recipes, Chilis, Tamales, Salsa, Chili, Meats, Soups, Mole, Stews & BBQ

4.3 out of 5 stars 40 customer reviews
Amazon's Choice recommends highly rated, well-priced products available to ship immediately.
Amazon's Choice for "dried ancho chile peppers"

About the product
  • Check Amazon for All Our El Molcajete Chiles -Hand-selected from the finest spice purveyors and chile growers in Mexico.
  • Moderately hot, ranging between 4,000 and 9,000 Scoville Heat Units.
  • A robust, sweet, and somewhat smoky chile with notes of raisin, plum, and earthy tobacco.
  • One of the ‘Holy Trinity’ chiles, and essential in a variety of Mexican moles and salsas.
  • Each 8 oz. (225 g) portion comes in a tamper-evident resealable bag to best guarantee freshness and maintain quality.

Frequently bought together

  • Dried Ancho Chiles Peppers El Molcajete Brand 8 oz Resealable Bag ‐ Mexican Recipes, Chilis, Tamales, Salsa, Chili, Meats, Soups, Mole, Stews & BBQ
  • +
  • El Molcajete Mexican Whole Dried Guajillo Chiles 8 oz Resealable Bag ‐ for Mexican Recipes, Tamales, Salsa, Chili, Meats, Soups, Stews & BBQ
  • +
  • Dried Mexican Pasilla Negro Chilaca chiles El Molcajete Brand 8 oz Resealable Bag ‐ Mexican Recipes, Chillies Tamales, Salsa, Chili, Meats, Soups, Stews & BBQ
Total price: $28.97
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Product Description

About the Ancho Chile

Ancho along with Pasilla and Guajillo make up the “holy trinity” widely used in mole sauces

The most commonly used dried Chile in Mexico; the Ancho Chili is actually a dried Poblano pepper. Poblano translates to “people Chili” and is a mild Chili native to the Mexican State of Puebla.
The dried Poblano is called Chile ancho which translates to “wide Chile”. It is used in many authentic Mexican dishes as well as being added to Salsas, Chili, Meats, Soups, Stews & BBQ.
You can use anchos in the usual marinades and rubs, but also try a spoonful in salad dressing, hummus and potato salad. Rub over sweet potato chunks and roast with olive oil, and do not underestimate how good dried ancho chile is on fresh sweet corn with a little butter.

Salsa Ancho for chips, chicken or  veggies

  • About 4-ounces dried Ancho chiles (about 5 large chiles)
  • Water
  • 1 cup cooking liquid (reserved -- see recipe instructions)
  • 1 cup vegetable stock
  • 4 small garlic cloves, peeled and smashed
  • 1 teaspoon ground cumin
  • ½ teaspoon oregano
  • ½ teaspoon ground cloves
  • 1 tablespoon granulated sugar
  • 1 teaspoon sea salt
  • Freshly ground black pepper
  • 1 tablespoon olive oil
Instructions:
Toast, re-Hydrate and remove the seeds from the chiles
Remove 1 cup of the water from the chiles and pour it a blender.
Add the stock, garlic, spices, sugar, salt and pepper.
Purée until the sauce is completely smooth. This should take about 1 minute.
Pour the sauce into a storage container and stir in the olive oil. (The sauce should keep for at least 3 weeks in an airtight container in the refrigerator.)
 


Product details

Size: 8 oz
  • Shipping Weight: 6.4 ounces (View shipping rates and policies)
  • ASIN: B01AYE9JD0
  • UPC: 783263001303
  • Average Customer Review: 4.3 out of 5 stars 40 customer reviews
  • Amazon Best Sellers Rank: #17,187 in Grocery & Gourmet Food (See Top 100 in Grocery & Gourmet Food)
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Ingredients

Ancho Chiles

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Statements regarding dietary supplements have not been evaluated by the FDA and are not intended to diagnose, treat, cure, or prevent any disease or health condition.


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