Ancho Chile Flan Food

ANCHO CHILI POWDER

Steps:

• This homemade chili powder will add a smoky depth to chili and as a dry rub for steaks. Toast the ancho chile pieces over low heat in a dry skillet until fragrant, shaking the pan so they don't scorch. Put the chiles in a mini food processor and pulse to a powder. Add the remaining ingredients and buzz again to combine.

ANCHO CHILE CHIPS

Steps:

• Heat oil to 375 degrees F. Fry potatoes, in batches and drain on paper towels. Immediately toss with ancho powder and salt.

"ESQUITES" CORN TWO WAYS, FLAN AND TRADITIONAL

Steps:

• For the Corn Flan:Preheat an oven to 325 F (160 C). Grease four 4-ounce (120 ml) ceramic ramekins.
• Blanch corn kernels in boiling, salted water for 2 minutes, then drain.
• Add blanched kernels to a blender with milk and process until smooth.
• Strain the mixture through a mesh strainer into a small saucepan and warm gently over medium heat. Season with salt and pepper.
• In a medium mixing bowl, whisk sugar and eggs vigorously until uniform in texture but not aerated. Add the warm corn milk into eggs gradually, a few spoonfuls at a time, whisking well between additions to temper the mixture and prevent curdling.
• When combined, strain well and divide into the prepared ramekins. Place the filled ramekins into heavy, square oven-ready baking dish, add enough water to the baking dish to come half-way up the sides of the ramekins.
• Bake for 45 minutes, until the corn mixture is no longer liquid.
• Remove the custards from the water bath and rest at room temperature for 30 minutes.
• Refrigerate for at least 2 hours before serving.
• For the Mexican Spice Blend:Combine the ancho chili powder, cayenne, paprika, cumin, oregano, onion powder, garlic powder, chili flakes, and salt. Add all to a spice grinder, and process to a fine powder.
• For the Traditional Esquites:Heat butter in a small saucepan over medium high heat. Add the onions and garlic, cook for 2 minutes until starting to soften.
• Add the corn and cook for 2-3 minutes, until hot.
• Add brown sugar and cream, stir, bring to a simmer and cook for 8-10 minutes.
• Season with salt and pepper, and add oregano. Cook for 2 minutes.
• Grate in the parmesan and stir. Keep warm.
• To Serve:Slide a small knife around the inside edges of the flan and invert onto a small dish.
• Use a small sieve to dust the Mexican Spice Blend onto the top and sides of flan. Transfer to a plate, and garnish with crushed freeze dried corn, do not cover, and allow a bit to fall off the side.
• Place 2 tablespoons (30 ml) of traditional esquites to the right of the flan, leaving some empty space between the two presentations.
• Top the traditional esquites with some Cotija, and torch lightly to add a bit of colour. Garnish with chives.

ANCHO CHILE FLAN

Steps:

• Place the sugar in a small skillet or saucepan with 1/2 cup of water.
• Stir with a wooden spoon over medium heat until the sugar dissolves, then let the liquid boil down, becoming an amber colored syrup.
• Pour the hot syrup into an 8-cup flan mold, tipping it to lightly coat the entire bottom and most of the sides. Let it cool and harden.
• Preheat the oven to 350 degrees F. and set a pot of water on to boil.
• Beat together lightly the eggs and egg yolks.
• Add the whole, evaporated, and condensed milk and blend together. Stir in the orange juice and vanilla extract. Mix in the piloncillo or dark brown sugar, stirring until it dissolves.
• Fold in the chile strips and pour the mixture into the caramelized mold.
• Place the mold in a large baking pan on the middle rack of the oven. Carefully pour the hot water into the pan--enough to reach halfway up the sides of the flan mold.
• Bake for 1 1/2-2 hours, until a toothpick inserted in the center comes out clean. Ad more hot water if necessary.
• Remove the pan with the flan from the oven. Let it cool for at least one hour, then refrigerate, covered, for 8-10 hours.
• To make the sauce, blend the orange juice, piloncillo or dark brown sugar, and ancho chile together in a blender or food processor.
• Pour into a small saucepan, bring to a boil over medium heat, and simmer for 10 minutes. Add the orange rind, remove from the heat immediately, and stir in the dissolved cornstarch.
• Set aside to cool.
• To Serve:.
• Loosen the sides of the flan with a thin sharp knife and invert onto a large, round serving plate. Drizzle the sauce over the top.