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Posted by on Feb. 12, 2012 at 1:30 PM
  • 4 Replies

This past christmas i made tamales with my girls for the first time....they came out pretty awesome, if i say so myself :) ...i researched blogs and youtube  to learn how to make them but most recipes were for 10 lbs of masa or more I just wanted for myself and my two girls... I guess i miscalculated becuase i bought a bit too much of i have a lot of chile ancho (about 12 dried chiles to be exact) left over and I have no idea what to do or how else to use it. Any ideas?

by on Feb. 12, 2012 at 1:30 PM
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Replies (1-4):
by Christine-Arizona on Feb. 12, 2012 at 2:17 PM

 oh.. no idea. lol here's a bump for you though.

by Marina-Tex-Mex on Feb. 12, 2012 at 3:35 PM


The only think I could think of is enchiladas.

I found this:

by New Member on Feb. 12, 2012 at 6:08 PM
Thanx :)
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by Reyna on Feb. 12, 2012 at 6:55 PM

I never used Chile Ancho but found this recipe that looks delicious

Poblano Albóndigas with Ancho Chile Soup

yield: Makes 6 first-course or 4 


  • 2 large fresh poblano chiles* (9 to 10 ounces total)
  • 1 pound ground beef (15% fat)
  • 1/2 cup coarsely grated zucchini
  • 1/4 cup finely grated onion
  • 1/4 cup panko (Japanese breadcrumbs)**
  • 1 large egg, beaten to blend
  • 2 garlic cloves, pressed
  • 1 tablespoon ground cumin
  • 1 teaspoon dried oregano (preferably Mexican), crumbled
  • 1/2 teaspoon coarse kosher salt

  • 1 tablespoon olive oil
  • 1/2 small onion, coarsely grated
  • 2 garlic cloves, minced
  • 3 tablespoons pure ancho chile powder or pasilla chile powder*** (do not use blended chile powder)
  • 2 teaspoons ground cumin
  • 9 cups low-salt beef broth
  • 1/2 teaspoon dried oregano (preferably Mexican)
  • 1 cup coarsely grated zucchini
  • 1/4 cup long-grain white rice
  • 1/4 cup chopped fresh cilantro
  • 1 tablespoon (or more) fresh lime juice

  • 3 tablespoons (or more) vegetable oil
  • 4 corn tortillas, cut into 1/4-inch-wide strips
  • Chopped fresh cilantro


For meatballs: 
Line large rimmed baking sheet with plastic wrap. Char chiles over direct flame or in broiler until blackened on all sides. Enclose in paper bag and steam 10 minutes. Stem, seed, and peel chiles, then chop finely (should yield about 3/4 cup).

Place chiles in large bowl. Gently mix in beef and all remaining ingredients. Using moistened hands and scant tablespoonful for each, roll meat mixture into 1-inch meatballs. Arrange meatballs on sheet.

For soup:
Heat oil in large pot over medium heat. Add onion with any juices and garlic. Sauté until onion is tender, about 3 minutes. Add chile powder and cumin; stir 1 minute. Add broth and oregano; bring to rolling boil. Reduce heat to very low, just below bare simmer, and cook 10 minutes.

Stir zucchini and rice into broth. Increase heat to medium and drop in meatballs, 1 at a time. Return soup to simmer. Cover and cook gently until meatballs and rice are cooked through, stirring occasionally and adjusting heat to avoid boiling, about 20 minutes. Add 1/4 cup cilantro and 1 tablespoon lime juice. Season soup with salt and add more lime juice by teaspoonfuls, if desired.

For toppings: 
Heat 3 tablespoons oil in heavy medium skillet over medium heat 1 minute. Add half of tortilla strips. Cook until crisp, gently separating strips with tongs, 2 to 3 minutes. Transfer strips to paper towels to drain. Repeat with remaining tortilla strips, adding more oil if needed.

Ladle soup and meatballs into bowls. Top with tortilla strips and cilantro.

Often called pasillas; available at some supermarkets and at specialty foods stores, farmers’ markets, and Latin markets.

** Available in the Asian foods section of some supermarkets and at Asian markets.

*** Available in the spice section of many supermarkets and at Latin markets.

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