ancho

A hot sauce recipe with plenty of zing and smoky flavor, this ancho-jalapeno hot sauce is made with jalapeno peppers, carrots, garlic, ancho powder and more. Drizzle it over anything for extra flavor.

Ancho-Jalapeno Hot Sauce – Recipe

jalapeno peppers (chopped)

carrots (peeled and chopped)

garlic (chopped)

apple cider vinegar

Mexican oregano

ancho chili powder

salt

cumin

First, roughly chop the peppers, carrots and garlic. Pack them into a large jar, leaving at least 1 inch of head space. The mixture may rise a bit when fermenting.

Next, mix 1 quart unchlorinated water with 3 tablespoons sea salt. Pour just enough brine over the mixture to cover it, pressing them down a bit as you go. It is important to keep the mixture covered with brine to avoid spoilage. Check this daily.

Screw on the lid and set the jar away from direct sunlight to ferment for at least 1 week. I fermented for 8 weeks. Ideal temperatures are between 55-75 degrees F. The most active fermentation period is between 1-2 weeks, so be sure to monitor it during this time. “Burp” the jars often by unscrewing the lid a bit to let out some of the accumulating gases. Or, use an airlock or membrane for easier fermenting. See our page, “How to Make Fermented Pepper Mash”, for further instruction.

After 1-2 weeks, the fermenting activity will diminish and the brine will turn cloudy and taste acidic.

When satisfied with your fermenting time, pour the contents, including brine, into a pot along with the remaining ingredients. Bring to a quick boil. Reduce heat and simmer for 15 minutes.

Cool, then process with a food processor until nice and smooth.

Pour into sterilized jars and seal. Refrigerate and enjoy. Tastes even better if you leave it mingle a week or longer.

This Mexican salsa macha recipe is the perfect condiment, made with crispy bits of toasted chili peppers, garlic, peanuts and sesame seeds in oil. Spoon it over everything!

Salsa Macha Recipe

ancho peppers

guajillo peppers

5-6 chile de arbol peppers

peanuts

garlic

sesame seeds

olive oil

Salt (I use 1/2 teaspoon)

Remove the stems and seeds from the anchos, guajillos and chiles de arbol. Chop or cut them into very small pieces, about 1/4 inch or smaller. Set them aside.

Add the peanuts, garlic, sesame seeds and oil in a medium pot. Heat to medium-high heat and cook for 5 minutes, or until the garlic starts to to crisp up and the seeds turn golden brown.

Remove from heat and stir in the chili pepper bits. Allow to cool for 10 minutes.

Stir in the vinegar, salt and Mexican oregano.

Pour the mixture into a blender or food processor and pulse several times until the salsa is nicely combined. Don't over-process the salsa macha, as you want to have nice crispy bits, not a puree.

Serve!

This homemade adobo sauce recipe is classic, authentic Mexican cuisine, made with ancho and guajillo peppers and wonderful seasonings, earthy and huge on flavor.

Adobo Sauce Recipe

hot water (or enough

onion

tomato paste (optional

Mexican cinnamon (or use cinnamon)

Mexican oregano (or use oregano)

sugar (optional,

Salt

Remove the stems from the guajillo and ancho peppers and remove the seeds. You may need to cut into the peppers for this, which is fine.

Heat a large pan to medium-high heat and dry toast the dried peppers a couple minutes per side. They will become more pliable and slightly puff up. This helps to release the oils for more flavor.

Place the dried pods in a large bowl and cover with hot water. Soak them for 15 minutes, or until they become very soft and rehydrate. Transfer the softened peppers to a food processor, but reserve the soaking liquid.

While the peppers are softening, heat olive oil in a medium pan and add the onion. Cook it down for 4-5 minutes to soften.

Add the garlic and cook another 30 seconds to 1 minute, until you it becomes fragrant.

Add the tomato paste, cinnamon, cumin, oregano, sugar and salt. Cook for 1 minute, stirring.

Stir in 1/2 cup water. Reduce heat and simmer for 5 minutes.

Add the mixture to the food processor along with the softened peppers and 1/4 to 1/2 cup of fresh water, or you can use the dark liquid from soaking the peppers. Process until smooth.

Adjust with salt and sugar to taste, and with a bit more water until you achieve your desired consistency. Strain if you’d like a thinner sauce, or use as-is.

https://www.youtube.com/watch?v=QggoJaqobjY

This homemade adobo sauce recipe is classic, authentic Mexican cuisine, made with ancho and guajillo peppers and wonderful seasonings, earthy and huge on flavor. So good for so many different recipes.

Check out all of my Bold and Zesty Recipes: https://www.youtube.com/playlist?list=PLCEFD77D654F1F737

Don't forget to SUBSCRIBE to my channel! https://www.youtube.com/user/JalapenoMadnesss?sub_confirmation=1

ADOBO SAUCE RECIPE

Ingredients

4 guajillo peppers
4 ancho peppers
3 cups hot water or enough to cover the dried peppers + ½ cup
1 tablespoon olive oil
1/2 small onion chopped
4 cloves garlic chopped
2 tablespoons tomato paste optional for a milder flavor
½ teaspoon Mexican cinnamon or use cinnamon
½ teaspoon cumin
½ teaspoon Mexican oregano or use oregano
½ teaspoon sugar optional, to taste – see my NOTES on Optional Spices
Salt to taste

Instructions

Remove the stems from the guajillo and ancho peppers and remove the seeds. You may need to cut into the peppers for this, which is fine.
Heat a large pan to medium-high heat and dry toast the dried peppers a couple minutes per side. They will become more pliable and slightly puff up. This helps to release the oils for more flavor.
Place the dried pods in a large bowl and cover with hot water. Soak them for 15 minutes, or until they become very soft and rehydrate.
While the peppers are softening, heat olive oil in a medium pan and add the onion. Cook it down for 4-5 minutes to soften.
Add the garlic and cook another 30 seconds to 1 minute, until you it becomes fragrant.
Add the tomato paste, cinnamon, cumin, oregano, sugar and salt. Cook for 1 minute, stirring.
Stir in 1/2 cup water. Reduce heat and simmer for 5 minutes.
Add the mixture to a food processor along with 1/4 to 1/2 cup of fresh water, or you can use the dark liquid from soaking the peppers. Process until smooth.
Adjust with salt and sugar to taste, and with a bit more water until you achieve your desired consistency. Strain if you’d like a thinner sauce, or use as-is.

Recipe Notes

Makes about 2 cups.
Store in the refrigerator in an airtight container.

I hope you enjoy it. You can find the full printable recipe with notes and further discussion at https://www.chilipeppermadness.com/recipes/adobo-sauce/

Check out all of my Bold and Zesty Recipes: https://www.youtube.com/playlist?list=PLCEFD77D654F1F737

Don't forget to SUBSCRIBE to my channel! https://www.youtube.com/user/JalapenoMadnesss?sub_confirmation=1

Adobo Sauce - Chili Pepper Madness

Homemade Ancho Chile Powder is easy and inexpensive when you make it at home - just one ingredient! Add it to soups, salad dressings, and marinades for a smoky, spicy heat.

Homemade Ancho Chile Powder

Ancho Chiles

Open the chile peppers by pulling them apart with your hands or cutting with a knife (wearing gloves is recommended). Carefully pull out and discard the stem. Shake or scrape out all seeds. Repeat with remaining chilies.

Tear cleaned chile pieces into 1” or 2” pieces. Place in an electric grinder or small food processor and process in batches until finely ground.

Store covered in an airtight container.

The Gimlet is a classic cocktail comprised of gin, lime and sugar. But what happens when you add a spicy green poblano liqueur to the mix? Well, you get the Ancho Gimlet (ancho simply meaning a poblano that's been dried). It's supplied via Ancho Reyes Verde, the peppery Mexican liqueur that adds notes of roasted poblano to anything it touches.Toss in a little fresh cucumber, and you've got a festive take on the Gimlet that gives the drink a welcome kick without sacrificing refreshment.

Ancho Gimlet

oz Ancho Reyes Verde

oz Hendrick's Gin

lime

0.5 oz rich simple syrup (2:1 sugar:water)

cucumber

Shake all ingredients with ice to chill and dilute.  

Strain through a fine mesh strainer into a coupe.

Jalisco-style Birria recipe from Pati’s Mexican Table Season 10, Episode 5 “Escaramuza”

Jalisco-style Birria

bone-in lamb shoulder (ribs,

white distilled vinegar

ancho chiles

guajillo chiles

chiles

morita chipotle chiles (stemmed)

oregano (or 1 tablespoon dried oregano)

cumin seeds

nutmeg

black pepper

(stemmed)

corn tortillas

ﬁnely chopped white onion

cilantro leaves

limes (quartered)

Salsita Tapatía (or salsa of your choice)

Place the meat in a large roasting pan, pour on the vinegar and sprinkle the salt, and rub it all over the meat. Let it sit as you prepare the marinade.

Heat a comal or small skillet over medium-low heat. Toast the dried chiles for a minute per side, or until lightly toasted. Place in a saucepan along with the garlic and cover with 4 cups of water. Bring to a boil over medium-high heat, then lower heat to medium and simmer for 10 minutes until the chiles have softened and plumped up.

Using a slotted spoon, transfer the chiles and garlic to the jar of a blender, along with the 4 cups of cooking liquid and the oregano, cumin, nutmeg, black pepper, and cloves and puree until smooth. Cool to room temperature.

Cover the meat with the adobo, making sure it is all well rubbed. Cover and let sit in the refrigerator, ideally, anywhere from 24 to 48 hours (or at least 2 hours).

Remove the meat from the refrigerator. Preheat the oven to 375℉.

Place the meat and all of the marinade in a roasting pan, tightly cover with aluminum foil, and roast in the oven for 2½ to 3 hours. Uncover and continue roasting for another 35 minutes, or until the meat is so tender it is falling off the bones and it is browned on the top. Taste the broth and adjust the salt. You may need to add some water to the pan if it has reduced too much during the cooking.

When it comes to serving, you have many choices: You can transfer the meat to a platter, moisten with the remaining broth, and assemble the meat in tacos or make birria-dillas (or quesa-birrias). You can garnish the tacos or quesadillas with the onion, cilantro, lime and salsita of your choice, such as the tapatía.

Red Pozole with Traditional Garnishes recipe from Pati&#x27;s Mexican Table Season 3, Episode 13 “My Piñata Party”

Red Pozole with Traditional Garnishes

hominy

chickens (about 3 pounds each)

cilantro sprigs

ancho chiles ((about 1 ounce) rinsed, stemmed and seeded)

guajillo chiles ((about 1 ounce) rinsed, stemmed and seeded)

white onion

cloves

vegetable oil

limes (halved)

radishes (rinsed,

romaine lettuce

chile

oregano

Crispy tostadas or tortilla chips (store-bought

refried beans (store-bought

If using dried hominy, place it in a large soup pot. Add water to the pot to cover the hominy by at least 3-inches. Add the head of garlic. Don’t add salt now or the hominy will toughen. Bring to a boil and simmer over medium-low heat, partially covered, for 4 to 5 hours, until hominy is tender and has begun to “bloom” or open up. Occasionally skim the foam from the top as the hominy cooks and make sure it doesn’t dry as it cooks, adding more hot water if need be. If using canned or pre-cooked hominy, start with step below.

Meanwhile, place the chicken (and pork, if using), in a large soup pot. Add water to cover the top layer of chicken by at least 2 inches. Add the onion, cilantro and the tablespoon of salt and bring to a boil. Simmer, partially covered, until chicken is cooked through and tender, about 35 minutes. Drain, reserving the cooking broth. When the chicken is cool enough to handle, remove the skin and bones and shred the meat into bite-sized pieces.

In the soup pot, combine the cooked hominy and its broth (discard the garlic head), or the canned hominy and 2 cups water, with the shredded chicken and its broth. Taste for salt, add more if need be, and simmer all together for 10 minutes more.

To make the pozole:

Place the chiles in a 3-quart saucepan and cover with water. Bring to a boil over medium-high heat and simmer for 10 minutes, or until the chiles have softened and rehydrated. Place the chiles, along with 1/2 cup of their cooking liquid, the onion, garlic, cumin, cloves and salt in a blender or food processor and puree until smooth. If using a food processor, be sure to wrap a towel around the joint between the lid and the base to catch any escaping liquid. Pass the sauce through a fine-mesh strainer into a bowl, pressing gently on the solids with the back of a wooden spoon to extract as much liquid as possible.

Heat 3 tablespoons vegetable oil in the 3-quart saucepan over medium heat until hot, but not smoking. Add the chile puree, bring to a boil and simmer for 6 to 8 minutes, stirring occasionally and allowing it to thicken.

Add the red chile sauce to simmering pozole, let it cook for an additional 25 minutes, adjust the seasoning, and serve in soup bowls. Arrange the garnishes in smaller bowls on the table and let your guests customize their pozole. Or, if making ahead, let the pozole cool then cover and refrigerate, and reheat when you are ready to serve.

To make the chile puree:

The tamal coloradito, which translates to "infused with color," takes its name from the filling of meat cooked in a mole sauce by the same name, coloradito. It has an intense color and a deep, rich, complex taste. It is made with ancho and guajillo chiles, tomatoes, onion, garlic, cinnamon, cumin and cloves. Then it coats the meat and simmers with olives, almonds and raisins, resulting in a teasingly sweet/spicy, savory and crunchy mix. The full-blown exotic flavors of the filling contrast beautifully with the mild, fluffy tamal dough.

Tamales Coloraditos

lard (vegetable shortening,

chicken broth (or store bought, divided, more as needed)

baking powder

(about 3 1/4 cups) instant corn masa flour (preferably

guajillo chiles (stemmed,

ancho chiles (stemmed,

Roma tomato

oregano (preferably Mexican)

ceylon cinnamon

garlic (finely chopped)

pork tenderloin (diced **)

pepper

chicken broth (or store bought)

raisins

almonds

manzanilla olives

brown sugar

corn husks

Place the lard or vegetable shortening in a mixer and beat until very light, about 1 minute. Add 1/2 teaspoon salt and a tablespoon of the broth and continue to beat until it is white and fluffy, about 2 more minutes. Add the baking powder and beat in, then take turns adding the instant corn masa and the broth in 3 or 4 additions. Continue beating for about 10 minutes at medium speed, until the dough is homogeneous and very fluffy and aerated.

To test to see if the tamal masa is ready, drop 1/2 teaspoon into a cup of cold water. It should float. If it does not, beat for an additional 4 or 5 minutes and do the test again.

To make the tamal dough or masa:

Heat a comal or skillet over medium heat and toast the guajillo and ancho chiles for about 1 minute, flipping them over a few times, until they become more pliable, lightly toasted, fragrant and their inner skin turns opaque. Transfer to a medium saucepan. Add the tomato, cover with water and bring to a simmer over medium heat. Simmer for 10 to 12 minutes, or until the tomato is very soft and the chiles are fully hydrated, plumped up and soft.

Place the chiles, tomato and 1/2 cup of the chile simmering water in a blender jar. Add the oregano, whole cloves, cinnamon, cumin and vinegar, and puree until smooth.

Heat the oil over medium high heat in a large, deep skillet. Add the onion and cook, stirring occasionally, until tender and the edges begin to brown, about 3 to 4 minutes. Add the garlic and cook, stirring, until fragrant, about 1 minute. Add the meat, season with salt and pepper, and cook, stirring occasionally, until lightly browned, about 8 to 10 minutes.

Reduce heat to medium, pour the chile puree over the meat, and stir in the broth. Add the raisins, almonds, olives and brown sugar, stir together, reduce the heat to medium low, cover and cook for 12 to 15 minutes, stirring occasionally. The mixture should cook down and have the consistency of chile con carne.

To make the filling:

Soak the dried corn husks in hot water for a couple minutes, or until they are pliable, and drain. Lay out a corn husk with the tapering end towards you. Spread about 3 tablespoons of masa into about a 2 to 3-inch square, the layer should be about 1/4-inch thick, leaving a border of at least 1/2-inch on the sides. Place 1 tablespoon of filling in the middle of the masa square.

Pick up the two long sides of the corn husk and bring them together (you will see how the masa starts to swaddle the filling) and fold the folded sides to one side, rolling them in same direction around tamal. Fold up the empty section of the husk, with the tapering end, from the bottom up. This will form a closed bottom and the top will be left open.

Assemble all the tamales and place them as vertically as you can in a container.

To assemble the tamales:

Place water in the bottom pan of a steamer (so that water is under the steamer) and bring it to a simmer. Line the steamer with one or two layers of soaked corn husks.

To prepare the tamalera or steamer:

When you have all tamales ready, place them, again as vertically as you can, into the prepared steamer with the open end on top. If there is space left in the steamer, tuck in some corn husks, so the tamales won’t dance around. Cover with more corn husks, and steam covered with a lid for 50 minutes to an hour. You know the tamales are ready when they come easily free from the husks. They will still be moist, and as they are released from the husks, you will see the moisture, like when you remove good moist muffins from their paper baking cups.

Finished tamales will stay warm for about 2 hours in the steamer. They can be made ahead several days before and stored in refrigerator, well wrapped. They can also be frozen for months. In either case, reheat in a steamer. For refrigerated tamales, it will take about 20 minutes and about 45 minutes for frozen tamales.

* Note: To make seasoned oil, in a medium saucepan, heat 1 cup vegetable oil over medium heat, add a thick slice of onion and 4 garlic cloves. Cook for 15 minutes until completely browned. Remove onion and garlic before using the oil.

** Note: You can substitute the pork for any other meat of your choice, you can also combine different kinds of meat, like ground beef and diced pork, like my mother does.

To cook the tamales:

Birriadillas recipe from Pati’s Mexican Table Season 10, Episode 5 “Escaramuza”

Birriadillas

Jalisco-Style Birria (shredded)

cheese

Heat a large non-stick sauté pan or comal over medium heat. Add two tortillas and top with shredded cheese and a generous scoop of shredded birria. Cover with the remaining two tortillas.

Heat until the tortillas on the bottom become lightly toasted and cheese starts melting. With the help of a spatula, flip to the other side and let it heat and crisp a bit. I like to wait until the cheese oozes out, browns and crisps a little! Transfer to a plate and slice in half or quarters. Serve with salsita tapatía or salsa of your choice.

This easy Mexican picadillo recipe is made ground beef, potatoes and plenty of seasonings, great over rice or served with tortillas for a full meal. Big on flavor!

Mexican Picadillo Recipe

yellow potatoes (about 3-4 small, diced)

jalapeno pepper (chopped)

serrano pepper (chopped (optional, for spicier))

ground beef ((you can use other ground meats, like chicken, turkey

tomatoes (chopped)

beef stock ((or use chicken or vegetable stock))

paprika

Salt and pepper

FOR SERVING: Cooked rice

Potatoes, Onions and Peppers

Heat the oil in a large pan to medium heat. Add the potatoes, onion and peppers and cook them down for 5 minutes to soften.

Garlic and Ground Beef

Stir in the garlic and ground beef. Break up the ground beef with a wooden spoon and brown it up for 5 minutes. The meat doesn&#39;t need to be cooked all the way through.

Tomatoes and Seasonings

Stir in the tomatoes, stock, and seasonings and reduce the heat to simmer.

Simmer

Simmer for 20 minutes to cook through and let the potatoes soften up.

Serve

Serve over cooked rice or with tortillas with extra peppers, spicy chili flakes and lime juice! Don’t forget your favorite hot sauce.

This homemade Mexican chorizo recipe is easy to make for spicy chorizo sausage with lots of bold chili flavor, great for pork or beef chorizo.

Homemade Mexican Chorizo Recipe

pork (fatty is best, beef

cayenne

ancho powder

guajillo powder

garlic powder

coriander

Mexican cinnamon

clove

red wine vinegar

Pork

Add the ground pork (or other grounds meats) to a large mixing bowl.

Seasonings

Add all of the seasonings and vinegar. Hand mix the ingredients into the meat until uniformly mixed.

Top 17 ancho recipes from across the web

The most viewed ancho recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Ancho-Jalapeno Hot Sauce – Recipe

Salsa Macha Recipe

Adobo Sauce Recipe

Homemade Ancho Chile Powder

Ancho Gimlet

Jalisco-style Birria

Red Pozole with Traditional Garnish...

Tamales Coloraditos

Birriadillas

Mexican Picadillo Recipe

Homemade Mexican Chorizo Recipe

Smoky chilli beans

Mexican Birria Recipe (Goat or Beef...

Pozole Rojo Recipe (Red Posole)

Vegan Elote aka Mexican Street Corn

Asado de Puerco Recipe

Beef and Veggie Mole Stew

Top 17 ancho recipes from across the web

The most viewed ancho recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Ancho-Jalapeno Hot Sauce – Recipe

Salsa Macha Recipe

Adobo Sauce Recipe

Homemade Ancho Chile Powder

Ancho Gimlet

Jalisco-style Birria

Red Pozole with Traditional Garnish...

Tamales Coloraditos

Birriadillas

Mexican Picadillo Recipe

Homemade Mexican Chorizo Recipe

Smoky chilli beans

Mexican Birria Recipe (Goat or Beef...

Pozole Rojo Recipe (Red Posole)

Vegan Elote aka Mexican Street Corn

Asado de Puerco Recipe

Beef and Veggie Mole Stew

The most viewed ancho recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine