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Ancho Chile

BENTE
BENTE Posts: 8,337
edited November -0001 in EggHead Forum
miles of smiles sent me a box of goodies.. and one of the things in the box was ancho chile.. which are big old ancho chile peppers that are dried.. i was wondering how to turn this into ancho chili powder..

i read one recepie for making mole and it said "arrange chilies on a baking sheet and bake at 350 for ten minuets or until peppers smell toasted".. i then goes on to say to grind these up (minus stems and seeds) in a blender..


is this what you would do???


thanks

happy eggin

TB

Anderson S.C.

"Life is too short to be diplomatic. A man's friends shouldn't mind what he does or says- and those who are not his friends, well, the hell with them. They don't count."

Tyrus Raymond Cobb

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Comments

  • PWise
    PWise Posts: 1,173
    If you want a fine powder you can use a spice or coffee grinder in small batches... The blender won't do it in dry unless you have a pro model like Blendtec or Vita-prep...

    cheers!
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  • Richard Fl
    Richard Fl Posts: 8,297
    I would break into some small pieces,remove stems, seeds are ok IMHO, place on cookie sheet in oven about 200F for as long as you feel needed to dry them out. I used to have a gas stove and the pilot light was great for projects like this. I grind mine in a Krup coffee grinder. BECAREFUL of the dust and fumes, bad on lungs and eyes.
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  • BENTE
    BENTE Posts: 8,337
    i will use both of your advice

    happy eggin

    TB

    Anderson S.C.

    "Life is too short to be diplomatic. A man's friends shouldn't mind what he does or says- and those who are not his friends, well, the hell with them. They don't count."

    Tyrus Raymond Cobb

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  • fishlessman
    fishlessman Posts: 34,806
    if you have a good amount, i might do some in the egg with a little smoke as well.
    fukahwee maine

    you can lead a fish to water but you can not make him drink it
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  • BENTE
    BENTE Posts: 8,337
    unfortnatuly only one bag :(

    happy eggin

    TB

    Anderson S.C.

    "Life is too short to be diplomatic. A man's friends shouldn't mind what he does or says- and those who are not his friends, well, the hell with them. They don't count."

    Tyrus Raymond Cobb

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  • AZRP
    AZRP Posts: 10,116
    Terry, you can rehydrate them after removing the stems and seeds. Heat a couple cups of water to boiling then remove from the heat. Put the torn pieces of the chiles in the water and let them soak until they are soft. Then put them in a blender with some garlic cloves, cumin, salt, and pepper, then add the steeping water and blend into a puree. Strain this mixture into a pot and braise a pork roast with it. Add water or broth as necessary and cook it until it's falling apart. Then shred the meat and return it to the liquid. Stir and cook uncovered until most of the liquid evaporates. Makes for some good eats for tacos and burritos. -RP
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  • AZRP
    AZRP Posts: 10,116
    Food Lion carries them. -RP
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  • BENTE
    BENTE Posts: 8,337
    i will look there


    thanks

    happy eggin

    TB

    Anderson S.C.

    "Life is too short to be diplomatic. A man's friends shouldn't mind what he does or says- and those who are not his friends, well, the hell with them. They don't count."

    Tyrus Raymond Cobb

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  • Grandpas Grub
    Grandpas Grub Posts: 14,226
    Thanks for the refired bean recipe. Very good.

    GG
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  • 70chevelle
    70chevelle Posts: 280
    Funny post! I just watched Alton Brown on Tuesday nite make chile powder, and I put some together last nite. http://www.foodnetwork.com/recipes/alton-brown/abs-chili-powder-recipe/index.html

    I found the dried ancho's at my local grocery along with whole cumin. De-seeded and De-stemmed, cut them up and toasted the whole mess in my 12" cast iron skillet. What a wonderful smell (the kids didn't think so). Came out pretty good. I used my blender and it came out very fine.
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  • PWise
    PWise Posts: 1,173
    no problem at all! glad you enjoyed it and that jeff was king enought to convert and post it!

    salud!
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  • Grandpas Grub
    Grandpas Grub Posts: 14,226
    Pato, I should have also said thanks to Jeff also.

    This is going to be one of the Super Bowl treats on Sunday.

    There are 2 Mexican Resturants that have different but excellent Chili Verde which I am trying to figure out how to make. The dish is more like a pork stew of sorts. One has a neutral/gray look and the other more orangish.

    Neither look or taste like they use tomatillo's.

    I have seen a lot of Chili Verde Recipes but most use tomatillo's.

    Back to my point. I used your refired beans and then put some of the chili verde ove that. That was fantastic and would make a killer berrito.

    Kent
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  • Grandpas Grub
    Grandpas Grub Posts: 14,226
    Thank you for posting the link. I will give that a try.

    Kent
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