Popular Uses for Dehydrated Ancho Chilies
Meats & Poultry
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Chili Pastes: Rehydrate ancho chilies, blend them into a paste, and use to marinate chicken or pork for deep, smoky-sweet flavor.
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Braised Meats: Add whole rehydrated ancho pods to braises and slow-cooked beef or lamb dishes to infuse a rich, earthy chili base.
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Barbecue Rubs: Grind dried anchos into flakes or powder to mix with spices for dry rubs on ribs, brisket, or chicken.
Seafood
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Fish Stews: Rehydrated ancho chilies lend their mild heat and dark color to seafood soups and broths.
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Shrimp Marinades: Puree softened ancho chilies with garlic and lime juice for a flavorful shrimp marinade.
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Grilled Fish: Use ground ancho as a finishing sprinkle over grilled white fish or salmon for subtle smokiness.
Vegetables
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Stuffed Peppers: Rehydrate ancho chilies, then stuff them with rice, cheese, or meat fillings for a hearty dish.
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Roasted Vegetables: Toss ground ancho flakes with oil and vegetables like potatoes, carrots, or squash before roasting.
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Vegetarian Stews: Add rehydrated chilies to vegetable-based stews to create a deep, savory backbone.
Rice & Beans
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Mexican Rice: Pureed ancho chilies blended into tomato sauce provide smoky depth to Mexican rice.
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Bean Dishes: Add rehydrated ancho to pinto beans, black beans, or lentils for authentic Mexican flavor.
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Grain Bowls: Sprinkle ground ancho flakes over quinoa or bulgur for mild heat and earthy character.
Soups & Stews
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Chili con Carne: Whole anchos are often rehydrated and pureed to form the base of authentic chili recipes.
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Pozole: A traditional use where ancho chilies enrich the broth, giving it a reddish hue and mild smokiness.
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Mole Sauces: Essential for mole poblano and other traditional Mexican sauces, where they contribute body, flavor, and color.
Eggs & Breakfast
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Egg Scrambles: Sprinkle ground ancho flakes into scrambled eggs or omelets for warmth and gentle spice.
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Breakfast Potatoes: Toss potatoes with ground ancho for a smoky-sweet breakfast side.
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Breakfast Burritos: Blend ancho puree into eggs, beans, and sausage fillings for an authentic touch.
Marinades & Sauces
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Adobo Marinades: Rehydrated ancho chilies are blended with vinegar, garlic, and spices to form classic Mexican adobo.
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Enchilada Sauce: A must for red enchilada sauce, ancho chilies provide the base flavor and deep red color.
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Salsas: Use rehydrated anchos in fresh or cooked salsas for warmth, sweetness, and depth.
Snacks & Street Food
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Chili Flakes: Grind dried ancho pods into chili flakes for sprinkling on roasted nuts, chips, or popcorn.
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Tortilla Chips: Toss homemade chips with ancho seasoning for a smoky twist.
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Taco Toppings: Crumble ancho flakes over tacos, burritos, or quesadillas for extra texture and flavor.
What are Ancho Chili Peppers? The Spruce Eats
Authentic Mole Poblano recipe, The Spruce Eats
Product of MEXICO
Larger quantities available. Please Contact us for pricing.
