Ancho Chili Powder Spice Mix Food

ANCHO CHILE GROUND BEEF TACOS

Steps:

• Mix together the ancho chili powder, cumin, paprika, oregano, garlic powder, onion powder, coriander, salt, and pepper. This makes a delicious homemade taco seasoning.
• Brown the beef (or turkey) in a skillet until cooked through. Drain any excess fat. If you like you could add vegetables during this step you could - diced onions, red and yellow peppers, canned and drained diced tomatoes, or diced zucchini would be delicious. Beans are also a delicious addition.
• Whisk together the water and cornstarch. Add to the pan along with the taco seasoning and bring to a simmer. Let simmer for 3-4 minutes until sauce thickens.
• Serve in the corn tortillas with lettuce, tomato, and cheese.

SPICE-RUBBED PORK TENDERLOIN WITH ANCHO CHILE MUSTARD SAUCE

Steps:

• Combine all ingredients in a small bowl and season with salt and pepper.
• Combine chicken stock, apple juice, peppercorns, chipotle and ancho puree in a medium saucepan over high heat and reduce to a sauce consistency. Whisk in mustard and creme fraiche and cook for 1 minute. Season with salt and pepper to taste.
• Combine the butter, thyme, and salt and pepper, to taste, in a food processor until smooth. Place a sheet of parchment paper or waxed paper on a work surface. Arrange the butter along one long side and form into a roll about 1-inch in diameter, leaving a 1-inch border of paper. Roll up the butter in the paper and refrigerate for at least 30 minutes.
• Preheat oven to 400 degrees. Dredge the tenderloin in the spice rub mixture and pat off any excess. Heat olive oil in medium oven-proof skillet until almost smoking. Add the pork tenderloin and sear well on all sides. Place the pan in the oven and continue cooking to medium-well, about 8 to 10 minutes. Let rest and slice into 1-inch pieces on the diagonal. Spoon sauce onto a platter and top with the slices of pork.

ANCHO CHILI POWDER SPICE MIX

Steps:

• 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 process again to combine.

CHILI POWDER THAT'S SMOKY AND SPICY!

Steps:

• Use a damp paper towel to wipe the surface of each dried chili clean. Place on a baking sheet and toast in a 200 degree oven until the chilies are completely crisp and fragrant.
• Toast the cumin seed until fragrant, but be careful not to burn them.
• Remove the seeds from the chilies, then add them along with everything else to a blender, spice mill, coffee grinder, the dry blade of your vita mix, small food processor or spice grinder. Blitz until the spice mixture is a fine powder. You may have to do in batches. Protect your eyes and lungs by avoiding the dust.
• Use this chili powder recipe immediately for best flavor, or store in a small, air tight sealed glass container.

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.

HOMEMADE CHILI SEASONING

Steps:

• In a small bowl, combine chili powder, cumin, oregano, chipotle chili powder, thyme, and coriander. Stir to combine. Store covered for up to 6 months.

ANCHO CHILI PEPPER POWDER

Steps:

• 1. Wash your peppers in cool fresh water and put in a pan big enough to hold them and the water. I used enough water to just cover the peppers. Boil about 15-20 mins. and take off heat. Let the peppers rest in the water.( I left mine in overnight).When the peppers are soggy, take them out and place on cutting surface. Pull off the tops and seed the inside, discard this in the compost pile. Cut the peppers into manageable pieces for your food processor. Process the peppers until the desired consistence is achieved.( I did mine like a thick gravy, but you can leave small chunks if you like).I added some of the water to the processor so it was easier to grind. Strain the pepper and water, but don't throw any of the water out. Spread the pepper gravy onto a dehydrator sheet,(the same type used for fruit rollups),put the sheet into the dehydrator. Turn the dehydrator on med (about the 125 mark) and dry about three hours. Keep checking from time to time as the thickness you have determines how long you need to dry it. After you see the peppers are dry, careful break pieces and scoop them into a small food processor, or anything that can grind it into a powder. I also repeated this with the water I boiled the peppers in, this made a little less potent power, but usable. Store the powder in a dry container or you can also freeze it in a water tight container. Not sure how long it lasts if you freeze it. Use it as you would any dry spice according to your recipe. OLE!

SPICE ESSENTIALS: ANCHO CHILI MIX

Steps:

• 1. PREP/PREPARE
• 2. You will need a good container with a lid to properly store this spice.
• 3. Gather your ingredients (mise en place).
• 4. Combine the spice ingredients together, and store as you would any other spice; in a cool, dry place away from sunlight.
• 5. Assuming the spices you made it from are fresh, it should last from 6 - 8 months.
• 6. PLATE/PRESENT
• 7. Use in a cheesy Mexican skillet.
• 8. Or, some yummy taco meat... Enjoy
• 9. Keep the faith, and keep cooking.