I am using Ancho chillies for the first time...I need good ideas for using them. Got any?!


Question: These chilies are dried from the produce department. I've seen bobby flay re-hydrate them and use them a lot, so i wanted to try it!

I have a roast defrosting. I also have fresh green beans, sweet potatoes and broccoli. How can I incorporate the chilies to this?

If there is no good way to incorporate the chilies to this mean, what's a good meal to use them? That way I can be planning to use them for tomorrows meal. Thank you!


Answers: These chilies are dried from the produce department. I've seen bobby flay re-hydrate them and use them a lot, so i wanted to try it!

I have a roast defrosting. I also have fresh green beans, sweet potatoes and broccoli. How can I incorporate the chilies to this?

If there is no good way to incorporate the chilies to this mean, what's a good meal to use them? That way I can be planning to use them for tomorrows meal. Thank you!

Chiles are good for all of your items, sauteed in butter and chopped up into tiny pieces for your green beans or added to the roast during cooking and that way the flavor will be infused into the drippings and so into the gravy you make, or add a little bit of cooked and mashed chile to the butter you will put on the sweet potatoes, the uses are endless.

There is only one rule to follow. That is that people's tastes differ as far as most things go and chiles are at the top of that list. Use chile sparingly, until you develop a feel for using them and are more knowledgeable about the type of flavor they produce during different cooking methods.

I prefer to pulverize the dried red chilis, then add it to a bit of butter and oil in a small sautee pan. I cook it until it is bubbly and then add some finely chopped sirloin and store in the fridge at least overnight. You may also add finely diced onion to this if you like and/or garlic. This is a recipe from my family, from New Mexico, that is so old nobody knows where it came from. But the 'gravy' can be poured over meat, breakfast eggs, and once you taste it you will want to have some in your fridge all the time. You do heat it up before using it, one minute in the microwave for a quarter cup is perfect.

I wouldn't use them with a pot roast. Instead, I'd make a pot of black beans and rice and use them there. If you use dried beans, and rice, and some of the chopped dried Anchos, you can combine them in a stock pot (or crock-pot) over low heat and let them simmer all day, the peppers will rehydrate themselves.

mmmm, you should make a sauce to put on the roast, here is a good way to make a sauce: put them on a pan along with a little of garlic and onion, and green tomatoes, take the chilles out before the burn, then you soak the chiles in some warm water until they are soft, depending of if you like hot or not you take the seeds and veins(vains?)out once the garlic onion and tomatoes are cooked put them in the blender with the chiles and a little of beer, then push the on button, put some salt and you have an exelent sauce for your roast.





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