I hope you enjoy these recipes using Anchos.
Judy
Salsa de Chile Ancho
http://www.mohotta.com/
- 3 Ancho Chiles
- 2 tomatillos, husks removed
- 2 garlic cloves, peeled
- 1/2 small red onion, diced
- 2 Tbs. salt
- 3/4 cup water
- 1/4 tsp. salt
Remove stems from dried anchos and discard. Rinse chiles and pat dry with paper towel. Heat oil and fry chiles over a medium heat for about 5 mintues, turning frequently to avoid burning. Remove chiles from oil and drain. In the same oil, fry the garlic and tomatillos until lightly browned.
In a blender combine water, tomatillos, garlic and crushed fried chiles. Blend for about 5 seconds. Now combine blended ingredient with onion and fry together for about 5 minutes.
Turkey Dark Meat in Cranberry and Ancho Chile Sauce
Fricasseed turkey legs in a spicy ancho chile gravy
Texas Cooking Online
- 2 tablespoons olive oil
- 2 each turkey thighs, drumsticks, and wings
- 8 cups water
- 6 ancho chiles, stemmed and seeded
- 1 white onion, peeled and roughly chopped
- 4 garlic cloves, peeled
- 2 large tomatoes (or 6 plum tomatoes), quartered
- 1 1/2 cups walnuts (8 ounces)
- 16-ounce can whole-cranberry sauce or 1 pound cranberries cooked according to package directions
- 2 teaspoons salt
- 1/2 teaspoon fresh-ground pepper
In 5-quart pot, heat olive oil until hot. Brown thighs, drumsticks, and wings a few pieces at a time. When all are well browned, add water. Cover and bring to a boil, then lower heat, and simmer for 45 minutes. Remove turkey pieces from liquid and reserve.
Add chiles, onion, garlic, tomatoes, and walnuts to liquid. Return to boil, then cover and simmer for 30 minutes or until chiles are soft. In batches, puree mixture in blender. Cool before blending, or leave blender top open a crack to allow steam to escape. Return puree to pot. Bring to boil, then lower heat to simmer. Add cranberry sauce and mix well. Add seasonings and adjust to taste. If sauce is too thin, boil to reduce.
