Tajin Ancho Chilli 75g
Bring authentic Mexican flavour into your kitchen with Tajin Ancho Chilli, 75g of dried whole chillies from Mexico. These ancho chillies are crafted for a rich, mildly spicy taste with a hint of sweet, raisin-like undertones. Known as dried poblano peppers, anchos are less fiery than other varieties, making them ideal for adding depth to your dishes without overwhelming heat.
Perfect For: Tajin Ancho Chilli is your go-to for a variety of recipes. It's great for traditional Mexican dishes like mole sauces, salsas, and stews. These chillies also add a smoky kick to marinades and can be blended into sauces for enchiladas, soups, or even a chilli-infused chocolate dessert.
How to Use: Rehydrate the chillies before use by soaking them in warm water for about 20 minutes. Once softened, chop or blend them into your recipes for a smooth texture and enhanced flavour. Alternatively, dry roast the chillies to release their oils before grinding for a fresh chilli powder, perfect for sprinkling on tacos or adding to spice rubs.
Why You’ll Love It: With its versatile flavour profile, Tajin Ancho Chilli is a must-have for anyone keen on exploring authentic Mexican cuisine or adding a touch of smoky spice to everyday meals. Enjoy the depth it brings to each bite, whether you’re cooking traditional dishes or experimenting with global flavours!
Ancho Dried Peppers
Allergens: Contains no allergens
Suitable for: Vegetarians, Vegans
| Nutritional information (per 100g) | |
| Energy: | 1410Kj/370kcal |
| Total Fat: | 10g |
| Of which Saturates: | 0g |
| Total Carbohydrate: | 60g |
| Of which Sugars: | 10g |
| Fibre: | 5g |
| Protein: | 11g |
| Salt: | 0g |
Pasta with Ancho Chillies, Mushrooms, & Garlic
Ingredients
- 3 large ancho chillies
- 11 garlic cloves
- 225g dried fettuccine pasta
- 60ml olive oil, plus extra if needed
- 380g oyster mushrooms, torn into very thin strips
- 65g lightly brined pitted black olives, chopped, for garnish
- 60g Parmesan cheese, grated, for garnish
- Salt
Recipe Steps
- Prepare the anchos: Snip off stems, remove seeds and veins. Soak in warm water for 20 minutes until softened.
- Peel and thinly slice the garlic cloves.
- Cook pasta in boiling water for 10-12 minutes until al dente. Drain, reserving 120ml of pasta water.
- Cut softened chillies into 1cm strips.
- Heat oil in a pan, cook garlic until slightly browned.
- Add chillies, stirring quickly. Reduce heat if necessary.
- Add mushrooms and cook for 5-10 minutes, season with salt.
- Combine pasta with mushroom mixture, add reserved pasta water and extra oil if desired.
- Serve in shallow bowls, topped with chopped olives and Parmesan cheese.
For a delicious recipe, try STUFFED ANCHO CHILLIES WITH GOAT'S CHEESE.
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