Introducing Tajin Ancho Chilli 75g: Authentic Mexican Flavours
Experience the Depth of Mexican Cuisine
Discover the authentic taste of Mexican and Southwestern U.S. cuisine with Tajin Ancho Chilli in a 75g pack. Ancho chillies, celebrated for their sweet and smoky flavour with hints of raisin, bring a unique depth to traditional dishes. The mild to medium-hot heat level makes them suitable for various palates.
Why Ancho Chillies?
Ancho chillies are not just a spice; they're an experience. They add a rich complexity to dishes, infusing them with a unique blend of heat and sweet, smoky undertones. This makes them an indispensable part of any spice collection.
How to Use Tajin Ancho Chilli
- Reconstitution: Soak in warm water to enhance their flavour and ease blending into sauces, soups, and stews.
- Ground or Crushed: Perfect for creating rubs for meats or seasoning vegetables with their smoky, sweet flavour.
The versatility of Tajin Ancho Chilli makes it excellent for experimenting with traditional Mexican recipes or adding a new twist to your favourite dishes.
Storage Tips
Store Tajin Ancho Chilli in a cool, dry place away from sunlight to maintain its quality and freshness. Proper storage ensures that the chillies retain their distinct flavour and aroma, ready to elevate your dishes whenever needed.
Conclusion: A Must-Have Ingredient
Whether you're a seasoned chef or a culinary enthusiast, Tajin Ancho Chilli 75g is an essential ingredient for exploring the flavours of Mexican cuisine. Add this culinary treasure to your collection and infuse your cooking with authentic Mexican 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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