Whole Dry Ancho Pepper

Whole and dried Ancho chiles Ancho chiles are the dried version of the poblano chile.   The pod is native to Puebla, Mexico.   This is a variety of chili pepper that can also be used in the famous Mexican specialty "Mole", a dark, hot chili sauce.  Ancho chile has a strong flavor but with slight chile notes and a mild, sweet heat.   Ancho chile is a high-quality and versatile ingredient that makes many Mexican dishes what they are.   The chili pepper can be mixed dried or rehydrated by adding boiling water after removing the stem and seeds.

 Recipe: Coloradito de chile ancho Mole Coloradito Type of dish: mole, Main course, Main course Cuisine: Mexican, mexican For: 4 people Author: dumplingsandmore Ingredients For cooking chicken 4 pieces of chicken 1 chopped onion 4 cloves of garlic, unpeeled 4 sprigs of parsley ¼ tsp thyme ¼ tsp marjoram Salt For the sauce 4 guajillo peppers 8 ancho peppers 400 g peeled roasted tomatoes 4 tbsp melted butter 60 g sesame seeds 1 tsp oregano 2 cloves 3 allspice grains 1 chopped onion 9 peeled garlic cloves 1 stick of cinnamon 1 plantain cut into slices 3 slices of bolilo bread 30 g of chocolate Preparation Cook the chicken: Place the chicken, onion, garlic cloves, parsley, thyme and marjoram in a saucepan and cover with water.   Season with salt and bring to a boil.   Cover and cook over medium heat for 25 minutes. Remove the threads and seeds from the peppers.   Grill the peppers in a hot pan for a few seconds, then place them in a bowl filled with water.   Allow the peppers to rehydrate for 20 minutes. Melt the butter in a pan, then add the sesame seeds and fry for a few minutes. In a blender, place the tomatoes, sesame, oregano, cloves, salt, allspice peppers and a little water in which the peppers have been rehydrated.   Mix until you obtain a homogeneous paste. In a hot oiled pan, brown the onion and garlic with the cinnamon.   Add to the tomato paste mixture and mix again. Mix the peppers separately with a little water until you obtain a homogeneous paste.   Little by little add the chili paste to the blended tomatoes until you obtain the desired dose of chili. In a pan, fry the plantains and slices of bread with the butter.   Add everything to the sauce and mix again. Heat the rest of the butter in a casserole dish, then pour in the sauce.   Brown for a few minutes, stirring regularly.   Add the chocolate and let it melt.   Mix, and add the chicken.   Leave to simmer for a few minutes over low heat.   Serve hot with rice.