Ancho Chile Flan Food

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ANCHO CHILI POWDER



Ancho Chili Powder image

Provided by Tyler Florence

Categories     condiment

Time 7m

Yield about 1 cup

Number Of Ingredients 9

3 ancho chiles, seeded and hand-torn into pieces
2 tablespoons chili powder
2 tablespoons ground coriander
1 tablespoon ground cumin
1 tablespoon sweet paprika
1 tablespoon dried oregano
1 tablespoon garlic powder
1/4 teaspoon ground cinnamon
1 teaspoon sugar

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



Ancho Chile Chips image

Provided by Bobby Flay | Bio & Top Recipes

Categories     side-dish

Time 40m

Number Of Ingredients 4

3 cups peanut oil
4 large potatoes, gaufrette cut
1/2 cup ancho chile powder
Salt

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



Get creative with corn and make esquites - two ways! Try your hand at the traditional esquite... corn kernels are mixed up with butter, brown sugar, cream, then sprinkled with Cojita cheese. Or, get creative and blend your kernels into a sweet Mexican flan that's baked as a custard and dusted with a homemade Mexican chili and spice blend. Either way, you're in for a mouthful of Mexican goodness.

Categories     Appetizer, Dinner, Mains, Sides, small plates, Snacks,

Yield 4

Number Of Ingredients 26

3 ears corn, kernels only
1 cup (240 ml) milk
2 whole eggs, plus 3 egg yolks
Salt and white pepper
2 tablespoons (30 ml) sugar
Freeze-dried corn kernels, gently crushed
2 tablespoons (30 ml) ancho chili powder (1-2 whole ancho chilies, seeds and stems removed, toasted and ground)
½ teaspoon (2.5 ml) cayenne pepper
1 teaspoon (5 ml) smoked paprika
1 teaspoon (5 ml) cumin seeds
1 teaspoon (5 ml) dried oregano
½ teaspoon (2.5 ml) onion powder
½ teaspoon (2.5 ml) garlic powder
½ teaspoon (2.5 ml) crushed red pepper flakes
½ teaspoon (2.5 ml) salt
3 ears corn, kernels only
2 tablespoons (30 ml) butter
1 small yellow onion, fine diced
3 cloves garlic, minced
Salt and pepper
1 tablespoon (15 ml) chopped fresh oregano
1 tablespoon (15 ml) brown sugar
¾ cup (180 ml) heavy cream
¼ cup (60 ml) parmesan
¼ cup (60 ml) crumbled Cotija cheese
¼ cup (60 ml) fresh chives, finely chopped

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



Ancho Chile Flan image

From Mexico City, Marilyn Tausand "Cocina de la Familia". The ancho chiles add a little heat and and depth to spice up the dessert. Posted for Zaar World Tour II '06

Provided by Cynna

Categories     Dessert

Time 1h30m

Yield 8 serving(s)

Number Of Ingredients 16

1 cup sugar
8 eggs
4 egg yolks
2 cups whole milk
2 cups evaporated milk
2 cups sweetened condensed milk
3/4 cup orange juice
2 teaspoons pure vanilla extract
1/2 cup dark brown sugar
2 dried ancho chiles, seeded, deveined, and cut into thin strips
1 cup orange juice
1/2 cup dark brown sugar
1 ancho chili, seeded deveined, and broken into pieces
4 tablespoons grated orange rind
1 teaspoon cornstarch, dissolved in
1/4 cup water

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.

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