ANCHO CHILIS RECIPES

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HOMEMADE ENCHILADA SAUCE | MEXICAN PLEASE



Homemade Enchilada Sauce | Mexican Please image

This is a great recipe for a huge batch of delicious enchilada sauce. It will freeze quite well so feel free to throw a few portions in the freezer. Yum! 

Provided by Mexican Please

Total Time 60 minutes

Prep Time 30 minutes

Cook Time 30 minutes

Yield 24 (10-12 cups)

Number Of Ingredients 9

15-20 dried Ancho chili peppers
7-8 plum tomatoes (approx. 1.5 pounds)
3 onions
8 garlic cloves
8 cups stock
1 tablespoon Mexican oregano
1 teaspoon cumin
2 teaspoons salt
freshly cracked black pepper

Steps:

  • Wipe off any dusty crevasses on the dried chilis.  De-stem and de-seed the chilis, but don't worry about getting rid of every last seed.  
  • Roast the chili pieces for 1-2 minutes in a 400F oven.  Add them to a bowl and cover them with hot tap water.  Let the chilis reconstitute for 20-30 minutes.  If they float to the surface you can use a small bowl or plate to keep them submerged.
  • Roast 7-8 plum tomatoes in a 400F oven for 20-30 minutes.
  • Roughly chop 3 onions and peel 8 garlic cloves.   Add a dollop of oil to a skillet on medium heat and saute the onions and whole garlic cloves until lightly browned. 
  • You'll probably have to combine the ingredients in two batches.  Add half of the tomatoes, chilis, onion mixture, and stock to a blender and combine well.  Strain the sauce through a fine mesh sieve and discard the leftover skin and seed remnants.  You might have to use the back of a spoon to push the sauce through the strainer.  
  • Add a dollop of oil to a saucepan on medium heat.  Add the enchilada sauce along with 1 tablespoon Mexican oregano, 1 teaspoon cumin, 2 teaspoons salt, and some freshly cracked black pepper.  Simmer for 30-45 minutes or until it has reduced down to a velvety consistency.  Take a final taste for seasoning. 
  • Let the sauce cool and then portion it into 2-cup portions (or larger if you want to, you'll have about 10-12 cups total).  I typically keep a portion in the fridge and the rest in the freezer.  Mason jars and Ziplocs are both good options for storing in the freezer. 
  • If you want to make a batch of chicken enchiladas, please see our Ancho Chicken Enchiladas post for details. 

Nutrition Facts : Calories 78 kcal, ServingSize 1 serving

THE BEST CHILI RECIPE: HOW TO MAKE IT



The Best Chili Recipe: How to Make It image

My dad and father-in-law are the gurus in our chili-loving clan. But after my honeymoon to New Mexico, where I was inspired by the fresh and fragrant chile peppers at the Santa Fe farmers market, I felt it was time to introduce them to my spicy, meaty version with a touch of masa harina, dubbed the best chili recipe. —Sarah Farmer, Taste of Home Culinary Director

Provided by Taste of Home

Categories     Dinner    Lunch

Total Time 01 hours 40 minutes

Prep Time 20 minutes

Cook Time 01 hours 20 minutes

Yield 8 servings (3-1/2 qt.).

Number Of Ingredients 23

3 dried ancho or guajillo chiles
1 to 2 cups boiling water
2 tablespoons tomato paste
3 garlic cloves
1/4 cup chili powder
1-1/2 teaspoons smoked paprika
2 teaspoons ground cumin
1 pound ground beef
1-1/2 teaspoons Montreal steak seasoning
2 pounds beef tri-tip roast, cut into 1/2-inch cubes
2 teaspoons salt, divided
2 teaspoons coarsely ground pepper, divided
2 tablespoons canola oil, divided
1 large onion, chopped (about 2 cups)
1 poblano pepper, seeded and chopped
1 teaspoon dried oregano
1-1/2 teaspoons crushed red pepper flakes
3 cups beef stock
1 bottle (12 ounces) beer
2 cans (14-1/2 ounces each ) fire-roasted diced tomatoes, undrained
1 can (16 ounces) kidney beans, drained
3 tablespoons masa harina
Optional: American cheese slices, sour cream, shredded cheddar cheese, diced red onion and corn chips

Steps:

  • Combine chiles and enough boiling water to cover; let stand until softened, about 15 minutes. Drain, reserving 1/3 cup of the soaking liquid. Discard stems and seeds. Process chiles, tomato paste, garlic and reserved liquid until smooth. , In a small skillet, toast chili powder, paprika and cumin over medium heat until aromatic, 3-4 minutes; remove and set aside. In a Dutch oven, cook and stir ground beef and steak seasoning over medium-high heat until beef is no longer pink, about 5 minutes; remove and drain. , Sprinkle steak cubes with 1 teaspoon each salt and pepper. In same Dutch oven, brown beef in batches in 1 tablespoon oil over medium-high heat; remove and set aside. Saute onion and poblano pepper in the remaining 1 tablespoon oil until tender, about 5 minutes. Stir in toasted spices, oregano and pepper flakes. Add the cooked meats along with stock, beer, tomatoes, beans, remaining 1 teaspoon salt and 1 teaspoon pepper, and chile paste mixture. Cook over medium heat 20 minutes; reduce heat to low. Stir in masa harina and simmer 30-45 minutes longer. Serve with desired toppings.
    Freeze option: Freeze cooled chili in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add broth or water if necessary.

Nutrition Facts : Calories 473 calories, FatContent 20g fat (6g saturated fat), CholesterolContent 103mg cholesterol, SodiumContent 1554mg sodium, CarbohydrateContent 29g carbohydrate (8g sugars, FiberContent 7g fiber), ProteinContent 41g protein.

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