Whiz it all together! You should end up with a smooth paste. You can add ¼ cup of the ancho chile water little by little if ...

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 ...

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 ...

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 ...

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 ...

Controversial, but I’ve used ancho chilli powder in this recipe – I love the more subtle smoky flavour. Mexican chillies in ...

Pair ground turkey with white beans and a robust dried chile purée for a bowl of winter comfort with major body and richness. If you can spread peanut butter on bread, you can make these homemade ...

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.