Sentences with phrase «ancho chilies»

WATER, DRIED ANCHO CHILIES, SOYBEAN OIL (TBHQ AND CITRIC ACID ADDED TO PROTECT FLAVOR), TOMATO PASTE, 2 % OR LESS OF SALT, LIME JUICE CONCENTRATE, CHIPOTLE POWDER, SPICES, GARLIC POWDER, SUGAR, XANTHAN GUM, CITRIC ACID, POTASSIUM SORBATE (A PRESERVATIVE).

just yesterday i made a spicy chili sauce from reconstituted dry ancho chilies.

For the mole: 5 dried pasilla or ancho chilies, stemmed and seeded 1 1/2 c. hot water Handful of tortilla chips 2 T. olive oil 2 medium onions, diced 2 garlic cloves, minced 1 3/4 c. chicken stock 3 T. smooth peanut butter 1 T. sugar 1 t. dried oregano 3 oz.

I found that a combination of rich and raisin - y ancho chilies along with bright guajillo chilies was a great complement to the pork.

Not exact matches

By Dave DeWitt Recipes Tequila Enchilado (Chilied Tequila) Sangrita de Chapala (Chapala's Little Bloody Drink) The Great Montezuma Hot Chocolate Drink Bloody Maria Ancho Chile and Rum Mulled Citrus Cider Many people compose their New Year's Resolutions at this time of the year, but I prefer New Year's Revolutions: hot and spicy drinks to celebrate in...

Ancho & Chipotle chilies + tart dried cherries brings these cookies to an entirely different, heavenly & gourmet level.

3 oz dried ancho chiles, stemmed, seeded, coarsely torn 6 ounces beef bacon, diced 1 large vidalia onion (1 lb), diced 4 lb beef brisket, fat trimmed, cut into 2 inch cubes and seasoned with salt and pepper 6 large garlic cloves 3 - 4 canned chipotle chilies in adobo (& 1 tbsp juice) 2 tbsp chili powder 1 tbsp ground cumin 1 tsp dried oregano 1 tsp ground coriander 2 tsp salt 1 12oz bottle Mexican beer 1 7 - ounce can diced roasted green chiles 3 10oz cans fire - roasted diced tomatoes with chipotle 1/2 cup finely chopped fresh cilantro stems 4 cups seeded peeled pumpkin (from 3 1/2 pound pumpkin), cut into 1 1/2 inch chunks

Chili paste is super easy: rehydrate a handful of your favorite dried chilies — I prefer smoky chilis, like guajillos and anchos and New Mexicos, over hot chilis — and blend»em up in the blender with a bit of the chili water or tomato juice.

I've actually never found it in my standard grocery stores here in Canada, but I've made it (or at least a tasty approximation) by soaking 5 or 6 dried ancho or guajillo chilies in hot water (I get mine from a Latin American grocery store in Toronto, but I bet you could use dried cayennes in a pinch, which seem to be more common), draining them, and blending them with toasted cumin seed, coriander, garlic, sundried tomatoes, and sometimes a tablespoon or so of chipotles in adobo sauce.

«I think the best dried chilies are anchos and chipotles for flavor and japones for heat.