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HOMEMADE ANCHO CHILE POWDER RECIPE
Originating from the vibrant culinary traditions of Mexico, the Homemade Ancho Chile Powder recipe brings a burst of rich and smoky flavors to your dishes. Ancho chiles, the dried form of poblano peppers, are the star ingredient in this spice blend, known for their deep, earthy taste with mild heat. This versatile powder has been a staple in Mexican cuisine for centuries and has gained popularity worldwide for its ability to enhance a wide variety of recipes. By making it at home, you can ensure its freshness and authenticity.
RELATED: Homemade Dry Mexican Mole Spice Blend
HOMEMADE ANCHO CHILE POWDER INGREDIENTS
Ingredients:
- Dried ancho chiles, stems, and seeds removed – 1 cup
- Dried Mexican oregano – 1 tablespoon
- Cumin seeds – 1 teaspoon
- Coriander seeds – 1 teaspoon
- Garlic powder – 1 teaspoon
- Onion powder – 1 teaspoon
HOW DO YOU MAKE ANCHO CHILE POWDER?
Instructions:
- Preheat your oven to 375°F (190°C).
- On a baking sheet, place the ancho chiles in a single layer. Toast in the oven for 5 to 7 minutes, or until they become fragrant and slightly darkened in color.
- In a small pan, dry roast the cumin and coriander seeds over medium heat until fragrant and slightly browned, about 2 to 3 minutes.
- In a spice grinder or a coffee grinder, grind the toasted ancho chiles, oregano, roasted cumin and coriander seeds, garlic powder, and onion powder to a fine powder.
- Store the ancho chile powder in an airtight container in a cool, dark place for up to 6 months.
WHAT DOES THIS ANCHO CHILE POWDER TASTE LIKE?
This homemade ancho chile powder boasts a complex flavor profile, combining the smokiness of the toasted chiles with the earthy warmth of cumin and coriander. The subtle sweetness of ancho chiles is complemented by the aromatic notes of Mexican oregano. When used in recipes, this flavorful powder adds depth and a touch of spiciness, enhancing everything from chili and stews to sauces, marinades, and meat rubs.
RELATED: Homemade Cumin-Coriander Seasoning
CAN YOU MAKE THIS CHILI POWDER AHEAD OF TIME?
You can make this recipe ahead of time, as it can be stored for up to 6 months in a cool, dark place. Additionally, if you want to ensure its long-term freshness, you can freeze the ancho chile powder in an airtight container for up to a year.
WHAT TO COOK USING THE BEST ANCHO CHILE POWDER ONCE IT IS PREPARED?
Once prepared, there are countless ways to enjoy the homemade ancho chile powder. It serves as an excellent base for traditional Mexican dishes like enchiladas, tamales, and mole sauces. You can also sprinkle it on roasted vegetables for an extra kick or add it to soups and salsas for a depth of flavor. The possibilities are truly endless!
To get you started, here’s a basic recipe that incorporates the prepared ancho chile powder:
Ancho-Spiced Grilled Chicken:
Ingredients:
- 4 boneless, skinless chicken breasts
- 2 tbsp olive oil
- 2 tbsp freshly squeezed lime juice
- 2 tsp homemade ancho chile powder
- Salt and pepper to taste
Instructions:
- In a bowl, mix together the olive oil, lime juice, ancho chile powder, salt, and pepper.
- Add the chicken breasts to the marinade, ensuring they are well coated. Let them marinate for at least 30 minutes, or overnight for more intense flavor.
- Preheat the grill to medium-high heat.
- Grill the chicken breasts for 6 to 8 minutes per side, or until they reach an internal temperature of 165°F (74°C).
- Allow the chicken to rest for a few minutes before serving. Enjoy the smoky and flavorful ancho-spiced grilled chicken with your favorite sides.
WHAT KITCHEN TOOLS DO I NEED TO MAKE ANCHO CHILE POWDER AT HOME?
Kitchen tools needed:
- Baking sheet
- Small pan
- Spice grinder or coffee grinder
- Airtight container for storage
Equipment
Ingredients
- 1 cup dried ancho chiles stems and seeds removed
- 1 tbsp dried Mexican oregano
- 1 tsp cumin seeds
- 1 tsp coriander seeds
- 1 tsp garlic powder
- 1 tsp onion powder
Instructions
- Preheat your oven to 375°F (190°C).
- On a baking sheet, place the ancho chiles in a single layer. Toast in the oven for 5 to 7 minutes, or until they become fragrant and slightly darkened in color.
- In a small pan, dry roast the cumin and coriander seeds over medium heat until fragrant and slightly browned, about 2 to 3 minutes.
- In a spice grinder or a coffee grinder, grind the toasted ancho chiles, oregano, roasted cumin and coriander seeds, garlic powder, and onion powder to a fine powder.
- Store the ancho chile powder in an airtight container in a cool, dark place for up to 6 months.
