Recipes: Ancho Poblano

This is a great dinner party dish because aside from using Ancho Poblano chillies and being absolutely delicious, it can be prepared in advance and reheated just prior to serving. Its a common dish in Northern Mexico enjoyed for its layers of flavour; creamy and hot, crunchy corn kernels and the coriander adding a refreshing after taste.

Mole sauce is a rich chocolate sauce flavoured with chillies and spices and a whole host of other ingredients. This particular recipe is a famous traditional recipe from the Martinez family of Oaxaca City and is served every day at their wonderful restaurant Casa de la Abuela. It uses Ancho Poblano and Guajillo chillies. Mole is traditionally served with Turkey but can be used with Chicken or Pork. Mole sauces are thought to originate from the state of Puebla east of Mexico City. The exact origin of Mole Poblano is disputed but one of the more interesting stories is that it was served to Cortez and the invading Conquistadors by the Aztec King Moctezuma who thought they were Gods.

Tostadas are great party food. Tortillas are fried until golden brown and then used to layer different ingredients into a stack of 3 or 4 high. Usually made from corn tortillas though in some areas wheat tortillas are used instead. They look great on the table and are perfect for sharing!

This sauce recipe is taken from the traditional Mexican dish Chipotle Chicken. It perfectly showcases one of our favourite chillies the Chipotle which is a dry smoked Jalapeno. Chipotle chillies are a very traditional chilli and were used even before the Aztec empire was established. In this recipe it is combined with another much loved chilli the Ancho Poblano to give you a great tasting and versatile chilli sauce!

Mole sauce is a rich sauce flavoured with chocolate, chillies, spices and a whole host of other ingredients. This particular recipe is a famous traditional recipe from the Martinez family of Oaxaca City and is served every day at their wonderful restaurant Casa de la Abuela. Mole is traditionally served with Turkey but can be used with Chicken or Pork. Mole sauces are thought to originate from the state of Puebla east of Mexico City. The exact origin of Mole Poblano is disputed but one of the more interesting stories is that it was served to Cortez and the invading Conquistadors by the Aztec King Moctezuma who thought they were Gods.

Chimichangas are deep fried Burritos and are a very popular snack in the North Western Mexican regions of Sinaloa and Sonora. They are often a little smaller than a standard Burrito. Various restaurants in Arizona have laid claim to the Chimichanga though as they are essentially a deep fried Burrito we prefer to think of them as a Mexican invention!

Words cannot describe how truly delicious Flautas are! They are assembled in a similar manner to Enchiladas though less filling is added and they are wrapped more tightly before being deep fried in corn oil to give a wonderful crisp finish! You can use different sauces in their preparation - see the ingredients section for links to the sauces.

This is the salsa of all salsas and has been lovingly created for all you dedicated chilli connoisseurs who are bored with the usual supermarket options and want to make a deliciously textured, flavour packed salsa fresca. Bursting with the flavours of ancho chillies, guajillo chillies and chipotle chillies that hit your palate individually to finish with a smoky after flavour and chilli kick. Make sure you keep it chilled until serving for full enjoyment.

Enchiladas are a traditional Mexican food, easy to prepare and incredibly delicious. On this recipe page we include 3 variations using our 3 different sauces though the assembly and preparation are much the same. For perfect side dishes see recipes for refried beans, guacamole and salsa.

Pumpkins are a big part of Mexican cuisine and you will find them being used in many great Mexican recipes. Here we have a delicious soup which is perfect as a winter warmer with delicious flavours of Chipotle, Ancho Poblano and Mexican cinnamon. If you're looking for an extra chilli kick you can add some extra Chipotle and perhaps a few Habanero flakes.

Boxing Day Burritos are where Christmas Day leftover meats should end up instead of the cliche turkey and mayonnaise sandwich (thanks but no thanks Mr Carolgees!). A fun, imaginative and delicious way to enjoy Boxing Day dinner time and something really different to look forward to. The Burrito originally comes from early 1900s Mexican street food culture and consists of a lighty toasted tortilla wrapped around a filling that in Mexico would usually consist of refried beans, mexican rice or meat. In practice the filling is very open to personal tastes and nowadays a wide variety is used. Many people also add guacamole, salsa and sour cream to pack in as much flavour as possible.