Anchos
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RecipePumpkin Enchilada Casserole with Red Chile Sauce and Poblano-Pepita Salsa
If you need a vegetarian “star” for the Thanksgiving table, this is it. (But if you have leftover cooked turkey on hand, it also makes a delicious addition to the…
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RecipeMexican Turkey Drumstick Mole
In this classic Mexican stew, turkey legs are poached until falling-apart tender, then the meat is teased off the bones and simmered in the rich, spicy sauce flavored with bittersweet…
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RecipeBeef Short Ribs in Ancho-Molasses Sauce
The key to this recipe is to start the ribs in a pan; turning them in the melted tallow fat will crisp them up. It’s like frying and smoking them…
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ArticlePure Chile Powders Add Intense Flavor to Sauces and Stews
Tony Rosenfeld takes a look at the differences among chile powders. Pasilla, ancho, New Mexico, chipotle, and cayenne vary in heat level and flavor and are used in different dishes.
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How-ToAuthentic Mexican Enchiladas with an American Twist
Build a better enchilada by coating the tortillas with red chile sauce or green tomatillo sauce before filling and baking
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RecipeRed Chile Sauce
You’ll only need about 2 cups of this sauce to make the enchiladas, but any leftover sauce can be used to coat baked chicken, to flavor rice, or to mix…
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RecipeAncho Chile Harissa
This North African inspired sauce made with anchos (dried poblano chiles) is spicy but not fiery -- a bold complement to the big flavor of a Grilled Porterhouse. Look for ancho…
