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Dried Ancho Chile "Mexlatin" 100 gr
Dried Ancho Chile "Mexlatin" 100 gr
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€5,00 EUR
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€5,00 EUR
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Dried Ancho Chile "Mexlatin" 100 gr.
It is one of the most used dried chilies in Mexico, it is the dried form of the poblano chili. It is dark red in color and measures between 12 and 15 centimeters long. Although it is very similar to the mulato chili, it has a flavor with different nuances. Its The degree of spiciness varies greatly, from quite strong to mild.
The ancho chile is used in a wide variety of stews and is frequently combined with other dried chiles such as mulato and pasilla to make moles and marinades. In some cases, it is also used to make stuffed chiles.
Classic recipe to prepare an Ancho Chili Sauce using the "Mexlatin" Dried Ancho Chili 100 g. This sauce is ideal to accompany tacos, enchiladas or even as a base for stews.
Ingredients:
Prepare the chilies:
Clean the ancho chiles with a dry cloth to remove any impurities.
Remove the stems and seeds from the chilies.
Toast the chilies:
In a hot pan, lightly toast the ancho chiles for about 30 seconds on each side. This will help bring out their flavors, but be careful not to burn them, as this can make the sauce bitter.
Hydrate the chiles:
Place the roasted chiles in a bowl and cover with hot water. Let them sit for 10-15 minutes until they soften.
Roast the tomatoes, onion and garlic:
On a griddle or skillet, roast the tomatoes, onion and unpeeled garlic cloves until they are slightly charred on the surface. This will give a smoky flavor to the sauce.
Blend the ingredients:
Drain the hydrated chiles and place them in the blender.
Add the roasted tomatoes, onion, garlic (peeled), oregano, cumin and salt.
Add 1 cup of water (or a little more if the sauce is too thick) and blend until you have a smooth, homogeneous sauce.
Cooking the sauce:
In a skillet, heat a tablespoon of vegetable oil over medium heat.
Pour the blended sauce into the pan and cook over low heat for about 10 minutes, stirring occasionally. If the sauce is very acidic, you can add a pinch of sugar to balance the flavor.
Adjust consistency:
If the sauce is too thick, you can add a little more water until you reach the desired consistency. Adjust salt if necessary.
Serve the sauce:
This ancho chile sauce is perfect to accompany tacos, enchiladas, meats or any other Mexican dish that you want to enhance with a smoky and slightly spicy touch.
Enjoy this homemade sauce with an authentic flavor!
Ingredients:
- 100 g of dried Ancho Chili "Mexlatin" (approximately 6-7 chilis)
- 2 large tomatoes
- 2 cloves of garlic
- 1/4 white onion
- 2 cups of water
- 1 teaspoon of oregano
- 1 teaspoon cumin
- 1 teaspoon salt (or to taste)
- 1 tablespoon vegetable oil
- 1 pinch of sugar (optional, to balance the acidity)
Prepare the chilies:
Clean the ancho chiles with a dry cloth to remove any impurities.
Remove the stems and seeds from the chilies.
Toast the chilies:
In a hot pan, lightly toast the ancho chiles for about 30 seconds on each side. This will help bring out their flavors, but be careful not to burn them, as this can make the sauce bitter.
Hydrate the chiles:
Place the roasted chiles in a bowl and cover with hot water. Let them sit for 10-15 minutes until they soften.
Roast the tomatoes, onion and garlic:
On a griddle or skillet, roast the tomatoes, onion and unpeeled garlic cloves until they are slightly charred on the surface. This will give a smoky flavor to the sauce.
Blend the ingredients:
Drain the hydrated chiles and place them in the blender.
Add the roasted tomatoes, onion, garlic (peeled), oregano, cumin and salt.
Add 1 cup of water (or a little more if the sauce is too thick) and blend until you have a smooth, homogeneous sauce.
Cooking the sauce:
In a skillet, heat a tablespoon of vegetable oil over medium heat.
Pour the blended sauce into the pan and cook over low heat for about 10 minutes, stirring occasionally. If the sauce is very acidic, you can add a pinch of sugar to balance the flavor.
Adjust consistency:
If the sauce is too thick, you can add a little more water until you reach the desired consistency. Adjust salt if necessary.
Serve the sauce:
This ancho chile sauce is perfect to accompany tacos, enchiladas, meats or any other Mexican dish that you want to enhance with a smoky and slightly spicy touch.
Enjoy this homemade sauce with an authentic flavor!
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