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Ancho and Gaujillo Chile Harissa

Ancho and Gaujillo Chile Harissa

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  • 5 dried ancho chiles* (about 2 ounces total), stemmed, seeded
  • 5 dried guajillo chiles** (about 1 ounce total), stemmed, seeded
  • 1 large garlic clove, chopped
  • 3 tablespoons orange juice
  • 2 tablespoons extra-virgin olive oil

Special equipment

  • Mortar and pestle or spice mill

Recipe Preparation

  • Place all chiles in large bowl. Pour enough boiling water over to cover. Let soak until chiles are very soft, 45 minutes to 1 hour.

  • Meanwhile, stir cumin seeds and caraway seeds in small dry skillet over medium heat until fragrant and lightly toasted, 2 to 3 minutes. Cool slightly, then finely grind seeds in mortar with pestle or in spice mill.

  • Drain chiles and transfer to processor; add garlic and process until only tiny flecks of chiles remain. Transfer chile mixture to fine-mesh strainer set over medium bowl. Press mixture through strainer into bowl; discard solids in strainer. Mix ground cumin and caraway seeds, orange juice, and olive oil into chile mixture. Season harissa to taste with salt. DO AHEAD Can be made ahead. Cover and chill up to 1 week or freeze in airtight container up to 1 month.

Recipe by Terzo Restaurant San Francisco,Reviews Section

Ancho Pepper: Poblano’s Popular Smoky Side

The poblano, like the jalapeño, is a chili with a famous flip-side. Their dried versions are so popular, in fact, that they have their own names: the chipotle (jalapeño) and the ancho pepper (poblano). How famous is the ancho? It&rsquos part of what many call &ldquothe holy trinity&rdquo of dried Mexican peppers &ndash all musts for making authentic Mexican cuisine, especially mole sauces.

The ancho is mild and flavorful, and as it&rsquos dried, it lasts a whole long time in the cupboard, making it an easy chili to keep around the kitchen.

Ancho and Gaujillo Chile Harissa - Recipes

February 15, 2018 at 8:58 am · Filed under Tip Of The Day, Yogurt

[2] Use yogurt in different types of sauces. Here, yogurt is blended with cheese as a dipping sauce for Pigs & Blankets, but you could eas easily use it on chicken, grains or pasta.

[3] Use herb-and-spice-flavored yogurt instead of mayonnaise to find chicken salad, potato salad, etc. Here’s the recipe from Chobani.

[4] Baked penne with spinach and sundried tomatoes. Here’s the recipe from Chobani. You can also use a spiced yogurt sauce to top spaghetti and other plain pasta dishes.

How much of it is savory, with no added sweetness?

Many of us have made spicy yogurt dips for crudités, from the simple addition of herbs and spices, to substituting yogurt for higher-calorie mayonnaise and sour cream in artichoke or spinach dips.

Why not extend your use of savory yogurt to every meal? Here are some ideas, inspired by Flavor & The Menu, a magazine and website for creative chefs.

Says the article: The acidic (tangy) bite of yogurt is a refreshing ingredient, that naturally lifts the flavors of other ingredients added to it.

At the same time, yogurt has a neutral flavor profile that pairs well with just about anything.

The magazine named spicy yogurt as one of its Top 10 Culinary Trends for 2018.


With its tangy dairy notes and creamy mouthfeel, Greek yogurt has long been used to create a variety of savory dishes:

Have Some Beet Yogurt Or Carrot Yogurt

One of our favorite techniques is to create containers of vegetable yogurt using purée of beets, carrots, pumpkin and other squash, spring peas and other favorites.

Simply cook and purée the vegetables then mix them with plain yogurt in proportions to taste.


Greek-style yogurt is often turned into dips and spreads with the addition of cucumber, garlic, herbs and/or mint (think raita and tzatziki).

Start with Greek-style yogurt, then use high-impact flavors:

It’s almost impossible to make a pairing mistake.


Here’s how you can use savory yogurt in just one meal category—brunch—suggests Flavor & The Menu.

Here are four ideas you can create your own versions or find similar recipes on line:

How About Bagels?

An easy creation we like: Greek yogurt blended with garlic, dill and parsley, on a toasted bagel sliced onions, tomatoes, smoked salmon, cracked black pepper and lemon zest at will (photo #1).

Tip: Mix the spread the night before so the flavors can meld.

Cooking over heat will cause yogurt to separate. To avoid this, let the yogurt come to room temperature and and use one of these techniques:

Chile Harissa Recipes

  • Harissa Chicken With Green Chile And Tomato Salad

Grilling gives foods a great smoky flavor, but for even more of that flavor .

Unlike a lot of chefs who fan out the porterhouse after carving, I prefer a .

This ancho and guajillo paste is a Latin-style twist on Middle Eastern hari .

Harissa Chicken with Green-Chile-and-Tomato Salad - The Huffington Post

Harissa Chicken with Green-Chile-and-Tomato Salad, Recipe

Ancho Chile Harissa, Recipe

Ancho Chile Harissa Recipe

Harissa, the fiery Tunisian spice paste, is widely used as a condiment at t .

De-stalk, slit and de-seed thet chillies and peppers, de-seed the tomatoes. .

The following is my wife's recipe for Harissa (very simple to make, she say .

Lamb Kebabs, Marrakech Style, With Spicy Chile Pas .

Harissa - chile paste - algeria

Find and rate low calorie, healthy recipes at SparkRecipes. Plus use our fr .

Quick harissa - chile paste - tunisia

Harissa (red chile paste) sauces

Harissa sauce (red chile paste) sauces

Find and rate low calorie, healthy recipes at SparkRecipes. Plus use our fr .

Find and rate low calorie, healthy recipes at SparkRecipes. Plus use our fr .

How to Make Your Own Tamale Sauce

Why make your own sauce? Making your own red chile sauce is not much different than making your own spaghetti sauce. If you have the time, it's worth doing! Not only do you create a sauce with fantastic taste, but dried chiles are also inexpensive and easy to store.

If you are making up a large batch of tamales, enchiladas, or chili beans, you will likely need a lot of sauce. If you make homemade chile sauce, you can easily make as much tamale sauce, enchilada sauce, etc. as you need.

Do you have a favorite recipe for Mexican or Tex-Mex homemade chile sauce? If so, please let us know in the comments.

What Are Ancho Chiles?

An ancho chile is a poblano pepper that's been allowed to stay on the vine until it's turned red. After it's harvested, it's dried and turns a deep red/purple/brown. Anchos are commonly used in Mexican, Tex-Mex, and Southwestern cuisine.

Their color and their mild heat make them useful in sauces like red chile sauce. For an added dimension to the flavor of this recipe, using half guajillo chiles will bring in some fruity notes that complement the anchos' earthy notes.

Although ancho and pasilla chile peppers are two different species of pepper, in Michoacan, Mexico, anchos are called pasillas. Parts of the U.S. where Michoacans immigrated sometimes interchange the terms pasilla and ancho.

How to Prep Chiles for Sauce

Prepping dried ancho chiles is a simple process.

  • Using a sharp pairing knife, slice the pepper in half length-wise.
  • Remove the stem and scoop out all the seeds and veins.
  • Heat the chiles in a skillet quickly (see Step 2).
  • Soften the heated chiles in boiling water (see Step 3).

Avoiding Skin or Eye Irritations While Prepping Chilis

Most of us have experienced the pain of handling chili peppers and then absentmindedly rubbing our eyes. The pepper's naturally occurring chemical capsaicin gets on hands and fingers and becomes an irritant. While perhaps a right of passage for inexperienced home cooks, experiencing that pain once is enough to know you don't want it to happen a second time.

As a precaution, use latex gloves when prepping thee peppers. In a pinch, you can put a plastic sandwich bag over the hand that's handling the peppers.

If you do use your bare hands, wash them thoroughly with soap and hot water right after handling the peppers.

Troubleshooting a Bitter Chile Sauce

This sauce may turn bitter if the ancho chiles are toasted too long or the peppers you've bought happen to be on the bitter side. Take care to only toast the peppers quickly on each side, as instructed in Step 2.

If the sauce does come out a little bitter, try one or a combination of these fixes.

  • Taste the water that the peppers were soaked in as instructed in Step 4. That water gets reserved and added back into the sauce. However, if the water is bitter, toss it and use 1 1/2 cups of fresh water in Step 4.
  • Mix in a spoonful of tomato paste for some sweetness.
  • Add a pinch of sugar, brown sugar, or 1/4 teaspoon of honey.

Swaps and Substitutions in Chile Sauce

  • In place of a pinch of ground cloves, use a pinch of ground allspice or nutmeg.
  • In place of the 8 crushed peppercorns, you substitute 1/16 teaspoon ground black pepper.
  • Use avocado oil in place of olive oil.
  • Try other chiles, such as smoked morita peppers.

How to Store or Freeze Red Chile Sauce

Refrigerate the sauce, covered, up to 5 days.

To freeze, pour into freezer-safe containers, remove all air, and freeze up to 3 months. Defrost in the refrigerator. Reheat on the stovetop until just heated through before using.

Guajillo Chile

Douglas Cullen , This blog generates income via ads and affiliate links which earn us a small commission.

The Chile Guajillo – One of the Most Popular Chiles in Mexico

Guajillo chiles [pronounced gwa-HEE-yo] are dried chiles used throughout Mexico as a base for rich salsas and sauces. They add a complex fruity flavor with little burn. Cooks will add other chiles such as the chile de árbol to bring up the heat in a dish.

Guajillo Chiles

How to Choose

Choose guajillos that have smooth, shiny skin and are still pliable which indicates freshness.

Older guajillos look dusty and a bit wrinkled and will crack when bent. They can still be used but their flavor has faded and your salsa won’t be as rich.

Your best bet for finding fresh chiles is at a market that caters to Mexican shoppers. The turnover will be much greater ensuring you will always find a fresh supply and fresh counts with chiles.

How to Use Guajillo Chiles

Rinse the chiles under running water to remove any dust and debris then pat dry. Remove the stems. Split the chiles down the side and remove the seeds and veins.

For most dishes prepared with guajillos, you generally use them toasted which brings out the richness of the chile and adds a slight hint of smoke and complexity.

To toast them, heat a pan to medium-hot. Place the chiles the pan and toast them for about 20 to 30 seconds per side until they start to become fragrant. Do not let them burn or they will develop an acrid taste. Once they are toasted, they are ready to be used in any recipe that calls for them.

In a few dishes such as Enchiladas Portales Style in San Miguel de Allende, the guajillo chiles are used without toasting giving the dish a lighter fresher taste.

Mexican Stew: Birria, Aarón Sánchez

Total: 2 hr
Prep: 40 min
Cook: 1 hr 20 min
Yield: 4 to 6 servings

4 guajillo chiles
4 ancho chiles
1 cup hot water
1 pound top round, cubed for stew
1 pound baby back ribs, cut into 1-inch pieces
2 1/2 quarts water
1 onion
6 garlic cloves
2 fresh bay leaves
6 sprigs thyme
1 tablespoon ground cumin
1 tablespoon Mexican oregano
Salt and pepper

1/2 cup red wine vinegar
2 garlic cloves
1 teaspoon ground chile piquin

1/2 cup diced onion
2 limes, cut into wedges
1/2 cup chopped cilantro
Corn tortillas, as an accompaniment

On hot griddle toast the ancho and gaujillo chile and submerge in hot water. Let chiles sit for 20 minutes. Remove from water and puree in blender with a cup of warm water. Set aside.

In a deep Dutch oven, add the beef and ribs, water, onion, and garlic cloves. Bring to boil and cook for 1 hour. At this point add the bay leaves, thyme, chile puree, cumin, oregano, salt, and pepper simmer for 30 minutes. To make sauce, puree the garlic, vinegar, and chile powder in a blender.

Serve the stew in a big bowl with a sprinkle of onion and cilantro and a squeeze of lime on top. Serve with corn tortillas and some of the sauce on the side, as well.

Mangalitsa Ham Roast

4 pounds (or 2 kg) skinless, boneless pork butt (or shoulder) Half Recipe

1 tablespoon dried oregano (or Mexican oregano)

1 tablespoon ground cumin

1 large brown or white onion , cut into wedges

2 large oranges , juiced (or 3/4 cup natural orange juice)

3/4 cup coke (Original or Mexican coke is ideal)*


Rinse and pat dry pork with a paper towel.

In the bowl of a 6-quart slow cooker, add pork, salt, pepper, oregano, cumin, onion, garlic, lime juice, orange juice, coke, and bay leaves.

Cover and cook on low heat setting for 8-10 hours, or high heat for 5-6 hours (until the meat falls apart).

Remove pork and shred with two forks (DO NOT DISCARD THE LIQUID!)


Lovely Eveleigh Brings 3 Settings to the Table on the Sunset Strip

Perhaps one of the greatest spaces I've seen in a long time, Eveleigh – in the old Kenneth Cole spot on Sunset Blvd. – doesn't disappoint with delicious dishes and j'adorable dining scenes. Whether you have an intimate meal in the 8-seater room by the fire, belly up to the bar, or overlook all of LA LA land in the open-air A-frame barn, Eveleigh will have you returning sooner than you think.

The Grubdown:

- tender 'n crispy, lapable sauce, voluptuous veggies Roasted White Fish with Romesco Salsa, Kale & Braised Artichoke Hearts ($22)

- salty 'n sesame Fried Eggplant with Scallions, Cilantro, Rice Wine, Soy & Cumin Dressing ($9)

- lotsa different flavors, but not dressed very well Mache Salad with Bosc Pear, Parma Prosciutto, Shaved Walnut & Ricotta Salata ($11)

- strong ginger chili-like kick, yet goes down so smooth Evelation with Hendricks Gin, Ginger, Lemon & Rose Water ($12)

Apologies in advance for the fuzzy pictures. I've got 2 excuses: 1.) From the moment I walked inside Eveleigh, a warm 'n fuzzy feeling overtook my body, apparently my camera too 2.) It's not Christmas yet so I don't have my new camera.

Pronounced like Beverly, Eveleigh brings "Rustic Chic" to the Sunset Strip and to your plate too. I normally don't order a full entree to myself, but since it was ladies night and I left the hand model at home, it was time to indulge in my favorite, "must always order if it's on the menu" dish – the Roasted White Fish – complete with my favorite sauce, Romesco! The Fish is tender, unbelievably moist, and wild caught fresh. It has a crispy skin on the outside, and a Red Peppery tasting, tangy Tobasco-scented sauce underneath. The Kale is super tender like Spinach with a flavor like Chicken Broth. And the Braised 'n Buttery Artichoke Hearts are divine. It's a well-rounded dish with a bonus of not 1, but 2 veggie sides, and the best thing I ate all night.

I snuck a bite of the Fried Eggplant small plate. It's salty, not sweet, with strong Soy, Cumin & Cilantro (which I originally thought was Basil) flavors. The Eggplant's not as crispy as you'd think with the word "Fried" in front of it, but rather creamy.

The Mache Salad is bursting with flavor – salty Parma, creamy Ricotta, sweet Pear, and bitter Radicchio – unfortunately their wasn't enough dressing to bring it all together.

As for the Elevation cocktail, I could've had 5 more. While it does have a Ginger kick – or as one of the girl's called it "a cow that kicked you in the face" – the Rose Water helps it go down smooth.

I didn't get to taste the other dishes, so the pictures are just for your drooling, I mean viewing pleasure.

My heart and my tummy felt so at home at Eveleigh, now I understand why one of the ladies returned in less than a week. Honestly I can't wait to do so myself.

8752 W. Sunset Blvd., West Hollywood, CA 90069. 424-239-1630.

P.S. No, the 424 area code is not a transplant from NY like the restaurant owners. It's the new 310. (I couldn't help but wonder what Carrie Bradshaw would have to say about it. )

Tags: 424 area code, barn restaurant, California cuisine, Carrie Bradshaw, Eggplant, Eveleigh, Eveleigh restaurant, gin cocktail, LA, Mache Salad, outdoor dining, rustic, Sunset Strip, white fish

Watch the video: Анчо чили. Ancho chile (June 2022).


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