Ancho powder (ancho chili powder) is a moderate-heat chile powder ground from whole dried ancho chiles. This powder is one of the most-used chile powders in Mexican cooking. The powder is made using poblano chiles which are dried (and then referred to as ancho chiles) then ground to produce a dark colored, mild flavored powder. The ancho chile has a slightly raisiny flavor that pairs well with pork and beef.
If you can't find ancho chili powder (or just want an alternative):
This powder has become much more popular so you may find it in a well stocked grocery store and most any Mexican market. If not, we sell ancho powder in 2.5oz tins, 1lb bulk bags or 5lb bulk bags.
See ancho powder uses, history, fun facts and featured recipe below.
Ground, whole,dried ancho chiles. Do not purchase brands that have any additives.
In my kitchen, ancho chili powder is my "go-to" chile powder favorite. First, make sure to select a pure powder with no preservatives for best flavor. Although traditionally used in chile sauces as well as in soups and stews you can find ancho powder in everything from ancho chile and cinnamon truffles to cakes and brownies even rubs for meat and a flavoring in pies.
I keep a 1lb canister handy in my cupboard. I use it in my favorite Cajun spice mixture and I've even added to my Chocolate Espresso Pot de Creme recipe. If I want to make quick fajitas I just slice some beef very thin and coat the slices in ancho powder. Then I sauté the coated slices quickly, add some sliced onions and red or orange bell peppers, and finish it with a splash of Tequila.
The word ancho means "wide" in Spanish. Ancho chiles are one of the most commonly used chiles in Mexico.
This is a great, simple red sauce that features ancho chili powder as well as Chimayo chile powder. You can use it as a quick mole sauce to use over grilled chicken or other meat, over vegetables or over enchiladas.
1/4 cup vegetable oil
1/3 cup finely diced onions
2 cloves of garlic
1/2 cup Chimayo chile powder
2 cups water
1 round Mexican chocolate - 3 ounces (Ibarra brand)
1/4 cup ground canela (Mexican cinnamon sticks)
1/2 cup ancho powder
salt to taste Instructions
Sauté onions and garlic in vegetable oil until tender. heat water (or chicken stock), add Chimayo chile and ancho powder to dissolve, then add chocolate and whisk until melted. Add canela and sautéed onions and garlic. Whisk until mixture thickens. Place sauce on plate and set baked chile on top.