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Ancho Chili recipes and ideas
9/15/2011
Posted on 09/15/2011 8:05:30 PM PDT by Bean Counter
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Recipes, ideas and suggestions are most welcome!
Cheers!
To: Bean Counter
Get a blow torch skin them and use them for chilli rellenos. As an experiment I bought a carton of egg whites, whipped them up and they provided a good coating.
2
posted on
09/15/2011 8:11:52 PM PDT
by
steveo
(PETO-VT-IN-MARI-SVB-CRVCE-AVSTRALI-SEPELIAR)
To: Bean Counter
I use ripened poblano(anchos are dried poblanos) in place of or in addition to
bell peppers is salads.
3
posted on
09/15/2011 8:17:09 PM PDT
by
KenM
To: Bean Counter
Anchos work best for stuff like Chili and Mole’s
They are what they are, deep, rich, shirt staining flavor agents
4
posted on
09/15/2011 8:18:40 PM PDT
by
mylife
(OPINIONS ~ $ 1.00 HALFBAKED ~ 50c)
To: Bean Counter
I’d like to hear a bit more about how you smoke-roasted them in the first place.
5
posted on
09/15/2011 8:23:53 PM PDT
by
KosmicKitty
(WARNING: Hormonally crazed woman ahead!!)
To: steveo
I broil the fresh chiles on a large cookie sheet (til blistered all over). Then I put them in gallon ziplocs and set that on a plate in the fridge til cool. It steams the skins right off.
Then I make chiles rellenos.
6
posted on
09/15/2011 8:25:34 PM PDT
by
Jane Long
(Soli Deo Gloria!)
To: Bean Counter
How about a south-of-the-border style Philly cheese steak with carne asada and ancho chiles.
To: Bean Counter
8
posted on
09/15/2011 8:28:48 PM PDT
by
JoeProBono
(A closed mouth gathers no feet)
To: Bean Counter
Take your dried anchos, remove seeds, and simmer them in just enough water to cover.
Then dump the rehydrated chiles and water in a blender and puree. Add a whole onion and garlic, comino powder and puree. You should have a nice paste then.
Mixed that with your browned chile meat, nothing else, and you have a real nice chile.
9
posted on
09/15/2011 8:30:18 PM PDT
by
ThirdMate
To: ThirdMate
I like to add pasillas for more richness and a few chiltepins to make it go POW!
10
posted on
09/15/2011 8:39:23 PM PDT
by
mylife
(OPINIONS ~ $ 1.00 HALFBAKED ~ 50c)
To: Jane Long; steveo
Why do you take the skins off?
11
posted on
09/15/2011 8:43:39 PM PDT
by
killermosquito
(Buffalo, Detroit (and eventually France) is what you get when liberalism runs its course.)
To: mylife
To: killermosquito
As an anti-flatulence measure.
To: ThirdMate
14
posted on
09/15/2011 8:59:32 PM PDT
by
mylife
(OPINIONS ~ $ 1.00 HALFBAKED ~ 50c)
To: killermosquito
The skins are tough on the fresh chiles, after roasting.
On the dried (red) chiles, I soak those in hot (just to a boil) water - for several hours, 'til soft. Then I use a food mill to puree them for various sauces. The food mill separates the skins from the "meat" of the chile.
15
posted on
09/15/2011 9:17:40 PM PDT
by
Jane Long
(Soli Deo Gloria!)
To: mylife
LOL
I was just about to PING you to this thread!
16
posted on
09/15/2011 9:23:56 PM PDT
by
MS.BEHAVIN
(Women who behave rarely make history)
To: MS.BEHAVIN
I do know how to make an award winnin chili LOL
17
posted on
09/15/2011 9:29:18 PM PDT
by
mylife
(OPINIONS ~ $ 1.00 HALFBAKED ~ 50c)
To: mylife
I know!
Hope to try it sometime!
Is it super bad a$$ hot?
18
posted on
09/15/2011 9:30:43 PM PDT
by
MS.BEHAVIN
(Women who behave rarely make history)
To: MS.BEHAVIN
Think of Anchos as like dem roux.
19
posted on
09/15/2011 9:33:35 PM PDT
by
mylife
(OPINIONS ~ $ 1.00 HALFBAKED ~ 50c)
To: Bean Counter
They won’t turn red no matter how long you leave them on the plant. I use mine for salads, salsa, and stuff them (chilli rellenos). You can put them on the grill or in the oven to blister the skins, then stick them in a covered bowl to steam an cool so the skins are easy to peel.
20
posted on
09/15/2011 9:35:51 PM PDT
by
eggman
(Presidential erase - Nov. 6, 2012. The end of an error.)
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