Poblano chile peppers are the fresh version of dried ancho peppers. When fresh, they are relatively mild and earthy with a bite, and are great for roasting.

Prepare 5 dried California or guajillo and 3 dried ancho chiles: Cut the stems off with kitchen shears, then cut in half vertically. Open each chile up and remove and discard the stems, seeds, and ...

8 dried guajillo chiles, 4 arbol chiles, 4 dried ancho chiles, 24 ounces beef broth Reduce heat to low and simmer for 10-12 minutes, uncovered. Once the chilis have softened.

Dried chiles and spices Ancho, guajillo, pasilla, arbol and chipotle are some of the chiles used in an assortment of dishes. Search for a recipe on YouTube, or simply experiment in the kitchen ...

In a medium size bowl combine beef, ancho Chile powder, salt, garlic, and olive oil. Cover and refrigerate for at least 30 minutes. Heat a large non-stick skillet over medium heat.

Process the chiles in a blender with just enough fresh water to achieve a smooth paste. Place butter, lard or oil in a large saute pan over medium heat. When hot, add the cumin and saute for 1 minute.

2 Meanwhile, pat steak dry with paper towels, then sprinkle with chile powder, 1/4 teaspoon pepper, and 1/2 teaspoon salt. Heat 1 tablespoon oil in 12‑inch skillet over ­medium-high heat until ...

Once the tomatoes have cooled enough to handle, add them to a blender along with the garlic, ancho chile, strawberries, 1/8 teaspoon salt and 1/4 cup of the chile liquid. Blend until smooth ...