Turns out, the missing ingredient common in Mexican and southwestern cuisine could be a spice known as Ancho chili powder - made from dried Poblano peppers. Don’t lose this recipe! Enter your ...

OAKLAND, CALIF. — Spicy Goddess is spicing things up with a line of spice mixes. The mixes include Rowdy Ranch, Fiery Goddess ...

This recipe is a celebration of smoky, spicy and zesty ingredients that come together to create a truly unforgettable dish. The hanger steak, marinated in a robust blend of ancho chilli, cumin ...

Like a lot of Mexican food fans, I could stuff my face with tacos every day of the week and consider myself wonderfully fed.

Fresh poblano, toasty ancho chile powder, oregano, and beer come together to make a flavorful bowl of chili perfect for game day with friends. Robby Melvin is the test kitchen director at Southern ...

Melt butter in a 1-quart saucepan, add the tomatoes and ancho-chile powder, and sauté until the tomatoes are soft. Stir in ketchup and honey until combined, cover pan, and simmer over low heat ...

I like using ancho chilli in this recipe, which is the dried version of much loved poblano peppers. It adds the fruitiness and the sweetness of a sundried tomato or raisin to this rub with a mild ...

There are three basic types of pozole: white, the most popular; green, made with green tomatillos; and red, made with guajillo and ancho chillies. It’s often cooked in large quantities for ...

The day before, tear out the stems of the ancho chillies and put them in a small saucepan, covered with cold water. Bring them to the boil and simmer for 15 minutes until soft. Blitz the spices ...

The key to this adobo is truly burning the chiles and spices. Not browned, not toasted—burned. Try this at home; just open the windows and turn on the fan first.