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Anchos

  • Recipe

    Pumpkin 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…

  • Recipe

    Mexican 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…

  • Recipe

    Beef 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…

  • Article

    Pure 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.

  • How-To

    Authentic 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

  • Recipe

    Red 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…

  • Recipe

    Ancho 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…