Ancho powder is a very commone Chile Powder and not very hard to find in a grocery store. However, when you do find it in a grocery store, you are usually buying an overpriced 4 oz bag or bottle. By buying in larger quatities not only do you get to enjoy the great taste and possibilities of this gourmet chili powder for months, but you also save a significant amount of money.
Ancho (Ahn-cho) Chile (Capsicum Annuum) powder (35 mesh) is made from grinding whole Anchos, seeds and pod both. Ancho powder is 100 pure to provide an authentic flavor. Grown in Mexico, Anchos are common to Mexican and Southwestern cooking. Anchos have a mild, sweet, fruity flavor. Dried Ancho has a dark, brick red to mahogany color and ranges from 3 to 5 on a heat scale of 1 to 10. Ancho is the most commonly used dried chile in Mexico. An Ancho is a dried Poblano Pepper and often is mislabeled as a Pasilla or Mulato pepper. Anchos can be used as a substitute for Guajillo or Pasilla Negro and visa versa. These chiles have the same heat range and flavor profile. Ancho, Pasilla and Guajillo form the Holy Trinity of chiles used to prepare traditional mole sauces. Approx. Scoville units are 1,000 to 2,000.
Great in gourmet sauces, salsa and soups, add directly to the cooking liquid along with other spices. Use in stir fry, or sprinkled over poultry or fish before baking or grilling. Spritzing popped popcorn with water and then tossing with a bit of chile powder is a great and different snack. Ancho chile powders is very distrinct and extremely popular in gourmet cooking. There are almost no limits as to where you can use ancho chile powder.
28 oz pinto beans (soaked)
1 c Cooked Jasmine Rice
1 tsp Ancho Chili powder
1 tsp Garlic powder
1 tsp Cumin
3/4 c Water
1 Head iceberg lettuce
-- chopped and dried
1 bn Scallions -- chopped
1 Ripe tomato -- chopped
Place the beans in a saucepan and mash with a potato
masher. Add the cooked rice, spices, and water. Heat
5 to 10 minutes. Meanwhile, prepare the vegetables.
Heat the tortillas quickly (just to soften) in a
preheated skillet, toaster oven, or microwave. Place
a line of bean mixture down the middle of each
tortilla. Top with lettuce, scallions, tomato, and
salsa. Tuck in the top and bottom edges, roll into a
burrito, and serve immediately.
This product was added to our catalog on Sunday 23 March, 2008.