Ancho Pepper
Ancho Pepper
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 25 Mulato Isleno Pepper Seeds Peper Hot Organic RARE  US $.99
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 50 Ancho Pepper Seeds Poblano Hot Chile Peper Organic US $.99
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 Pepper Seed Poblano Pepper Seeds Fresh Seed FREE SHIPPING US $2.30
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 50 ANCHO POBLANO CHILI PEPPER Capsiccum Annuum Seeds US $1.00
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 POBLANO ANCHO HOT PEPPER Seeds Very Gourmet Heat US $.99
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 Organic Heirloom POBLANO ANCHO PEPPER 30 seeds US $2.69
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 CALIFORNIA CHILE PEPPER Chilacas Anaheim 30 seed US $2.95
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 Ancho Grande Hot Pepper seeds Pablano when green 60 US $1.49
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 Pepper Habenaro Orange Capsicum annum 30 Seeds US $1.79
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 Ancho Jumbo Hot Pepper Seed Packet 50 US $2.75
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 Todds Seeds Ancho Hot Pepper Seed 1g Seed Packet US $4.08
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 ANCHO GRANDE HOT PEPPER 80 SEEDS FREE SHIPPING US $3.25
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 Pepper Thai Dragon Capsicum annum 30 Fresh Seeds US $1.79
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 Pepper Ancho San Martin 15 Seeds Vegetable Seed US $4.25
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 NWL Strawberry Cucumber Pepper Tomato COMBO 2 US $27.99
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 Heirloom Ancho Poblano Hot Pepper Seeds AzureDandelion US $2.25
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 Mulato Isleno Ancho Chile Pepper Seeds 3 Qty US $1.99
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 Pepper Pasillo Bajio Capsicum annum 30 Fresh Seeds US $1.69
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 Pepper Hungarian Yellow Wax 30 Fresh Seeds US $1.69
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 Pepper Ancho Grande Capsicum annum 30 Fresh Seeds US $1.89
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 Pepper Santa Fe Grande Capsicum annum 30 Seeds US $1.89
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 Pepper Ancho Poblano non GMO Heirloom 10 vegetable seeds US $1.49
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 Pepper Big Jim Capsicum annum 30 Fresh Seeds US $1.69
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 Pepper NuMex Big Jim Capsicum annum 30 Fresh Seeds US $1.69
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 Pepper Jalapeno Early Capsicum annum 30 Fresh Seeds US $1.69
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 Pepper Anaheim Capsicum annum 30 Fresh Seeds US $1.79
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 Pepper Large Red Cherry Capsicum annum 30 Seeds US $1.69
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 Pepper Serrano Tampiqueno Capsicum annum 30 Fresh Seeds US $1.79
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 Pepper Jalapeno TAM Capsicum annum 30 Fresh Seeds US $1.69
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 Pepper Cayenne Long Slim Red 30 Fresh Seeds US $1.69
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 ANCHO SAN LUIS CHILE PEPPER 50 SEEDS US $1.75
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 30 ANCHO POBLANO PEPPER SEEDS Free Shipping US $2.99
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 Mulato Isleno Pepper Seeds 30 US $1.49
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 VEGETABLE SEEDS HOT PEPPER ANCHO GRANDE GARDEN SEED US $1.89
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 Pepper Hot Ancho San Luis Seeds US $2.99
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 Mulato Isleno Pepper Seeds Bulk 100 US $2.59
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 200 Ancho Grande Pepper Seeds chile pepper seeds US $3.05
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 Ancho Grande Pepper Seeds 30 US $1.49
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| cooking advice |
Easy Mexican Food
The story of Mole Poblano begins in pre hispanic times when the Aztecs prepared a dish called "Mulli". The dish at those times was to prepare turkey in mole, but now is used to prepare chicken in mole, also is used to make "enchiladas", "nopalitos" or traditional "romeritos" with dried shrimp. It's a dish that almost all Mexican population tries at least once a month, and also is called a Mexican National dish.
A wide variety of ingredients among which are: ancho pepper, chipotle pepper, mulato pepper, pasilla pepper, chocolate tablets, tomato, sesame seeds, clovers, parsley, pepper, onion and garlic, among others. Until recently the housewives who wanted to make mole, had to grind all these ingredients in a "metate", witch is a ground stone tool. This process was extremely laborious and took at least a full day to be completed. Traditionally, this recipe was shared by several generations in Mexican homes.
What I most like in our time, when we don't have enough time to spend preparing this kind of dishes, is that there is already a variety of moles that are ready, simply dissolve in water or in the same chicken broth, put on the stove and finally add the chicken pieces already cooked. With this we have a tasty and easy to cook Mole Poblano dish than can be served with rice and tortillas. And the most important thing is that it tastes just like your grandma's mole.
If you like Mexican food this is a dish that you have to try.
Click here to buy the best Mole Poblano.
About the Author
Hello I am from Mexico, married and mother of 2 daughters, like to go bowling, spend the weekends with my family at the swimming pool (of course at summer.. lol), and I really love to write articles.
I need a recipe substitution please!?
I have a rotisserie chicken carcass that I am simmering with whole garlic, 2 dried pasilla-ancho chilies. I am thinking of making a sort of tortilla or enchilada soup.
I don't have enchilada sauce however, nor do I have masa.
What I do have is tomato sauce, garlic, cumin, fresh cilantro, chili powder and chili pepper and I have quite a bit of stale corn chips that I crushed fine in my blender.
How would I go about achieving that smooth thickness like Chili's Enchilada Soup without the enchilada sauce or the masa.
I am pretty sure I can use the finely crushed chips, but how do I get the enchilada sauce flavor without 'enchilada sauce'
I do not have to make an exact replica of Chili's or even close since I plan to use some fire roasted (red, yellow green) bell peppers I froze last year and some corn.
Enchilada Sauce
* 2 cups chicken broth
* 4 Tbs Gebhardt Chili Powder
* 1 tsp. ground cumin
* 2 heaping tsp. garlic powder (with no salt added)
* 3/4 tsp. salt
* 1 pinch ground cinnamon (less than 1/16 tsp.)
* 1/3 tsp. sugar
* 5 Tbs. cold water
* 5 Tbs. white flour
In a 2 quart sauce pan add the chicken broth, chili powder, garlic powder, cumin, salt, cinnamon and sugar (the sugar is a little secret to eliminate any bitter taste from the chili powder).
Use a whisk to mix everything well. Heat to a boil, reduce heat to a low boil and cook for 3 minutes.
Whisk frequently to make sure all spices dissolve. This is important for flavor and a nice smooth sauce.
While the sauce is on a slow simmer/boil, add 5 tablespoons of cold water in a small bowl.
With another whisk mix 1 tablespoon at a time of flour. Whisk vigorously to avoid lumps. If you have lumps here, you will definitely have lumps in your sauce.
After 3 minutes of cooking sauce, turn the heat up to high. Very slowly, pour the flour mixture into the boiling sauce. Here you must whisk the sauce vigorously while adding the flour to avoid lumps.
After all the flour is added, continue to whisk for one minute. You can turn the heat down to medium during this time. Just make sure the sauce is boiling.
Turn off the heat, this enchilada sauce recipe is done.
You will notice that as this sauce sits it will form a "skin" on the surface. This is normal and in fact the longer the sauce sits the thicker this skin becomes. All you have to do is peel the skin off and throw it away.
As you can see, this enchilada sauce recipe is very quick to make.
