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Low Fat | Vegetarian

Ancho (Ahn-cho) Chile (Capsicum Annum) means Wide Chile Pepper. This chile ranges from 3 - 4 on a heat scale of 1 to 10. An Ancho is the dried form of a Poblano Pepper and often is mislabeled as a Pasilla or Mulato Pepper. Anchos have sweet fruity flavor with hints of cherry, prune, and fig. Anchos, combined with the Pasilla and Guajillo, form the Holy Trinity of chiles used to prepare the traditional mole sauces. Scoville heat units are 1,000 to 3,000.

Suggested Use:
Anchos are great in salsa, soups, enchilada and any sauce needing mild heat and chile flavor. Chopped, pureed or ground, they can be added directly to your recipes.

How to prepare dry chiles for use in recipes

PESCADO BORRACHOS (DRUNKEN FISH)

 Ingredients:

6 red snapper fillets
flour, seasoned with salt and pepper
1/4 cup oil
1 clove garlic, minced
1 cup chopped onion
1-1/2 cups crushed tomatoes
2 Tbsp. ancho powder
1/2 tsp. epazote
1/2 tsp. Mexican oregano
1/2 tsp. cumin
salt and pepper
2 cups dry red wine
2 Tbsp. capers

Instructions:

Dredge the fish in the seasoned flour. Brown the fish in oil in a skillet. Remove the fish from pan and place the fish in a shallow baking dish.

Add the onion and garlic to the oil remaining in skillet and cook until soft.

Add the tomatoes, ancho powder, epazote, oregano and cumin. Bring to boiling, stirring constantly and season to taste with salt and pepper. Stir in the red wine and mix well.

Pour the sauce over fish in baking a dish and bake at 350F about 30 minutes, or until the fish flakes easily.

Garnish with the capers and serve.

Serves six.

Recipe from The Epicentre.

Added 07/03/07.