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Chile Ancho is a mild, sweet-tasting variety of a dried ripened poblano chilli.
Wrinkly-skinned ancho chillies are the most commonly used dried chilli in México with a fruity, earthy flavour that’s indispensable whether you’re making salsas or traditional sauces and stews like mole and carne con chile.
Ancho chillies are perfect for stuffing. Wipe clean and soak in water until soft then cut a slit down one side of each chilli with scissors and carefully remove the seeds, keeping the stem intact. Cut peeled potatoes into ½ cm pieces and cook in salted boiling water until soft. Drain and mix together with chorizo, cut to the same size. Fry potato and chorizo in a little oil until slightly coloured, then spoon into the chillies. Puree tinned tomatoes with stock and cook until the consistency of single cream. Pour tomato sauce over the chillies, cover with foil and bake for half an hour.
Lightly toast then rehydrate ancho chillies to release their flavour. Wipe clean and remove stems and seeds. Open out flat and toast briefly in a dry pan on a medium heat until fragrant, then soak in just boiled water for 15 minutes. Drain and blend to a paste with a splash of water before using. Always wash your hands after handling chillies.
Keep in a cool dry place for storage.
Made in a factory than handles nuts and sesame
Ancho (ahn-choh) chillies are made by drying fresh poblano chillies. Their name comes from their broad shape when dried (‘ancho’ means wide in Spanish).