Ancho chillies are dark, dried chillies that are used in many Mexican and Southwestern US dishes. They have a sweet and smoky flavour with a mild to medium heat.
You can add the chillies whole, grind them to a fine powder or reconstitute them in warm water and blend to a smooth paste. They add smoky, warming heat to soups, marinades, mole and slow-cooked stews. Add a pinch to guacamole or mix with other spices to create an aromatic rub for grilled meat. Ancho chillies are also perfect for making carnitas (slow-cooked shredded pork for tacos and fajitas).
Use dried ancho chillies to make this Mexican-inspired prawn, fregola and charred corn salad. Combined with ground coriander and sweet smoked paprika, it gives the prawns an addictive spicy kick that is balanced by the lime and garlic dressing.
Ingredients: Dried whole ancho chilli
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