I’m looking at this recipe. For those that don’t want to click on it, it’s just a run of the mill crock pot pulled chicken recipe. Now, I know, it does use the word Ancho in the title, but still, "1/4 cup ground ancho chile pepper " seems a little much, that would be, off the top of my head, a bit more then an entire (glass McCormick) jar. Seems like overkill to me. My guess is that they meant a quarter of a tablespoon, that actually doesn’t seem like enough, but for a dish meant to be ancho flavored (I’d put it closer to a full tablespoon).
Anyways, I just want to make sure that I’m not crazy, that amount is wrong, right?
My math says that a quarter of cup is about 4 tablespoons…so maybe it’s not that much. And besides, it’s not like Ancho chile powder carries all that much heat with it.
Also, before anyone brings it up, it’s just a random Betty Crocker recipe and since they don’t mention soaking or grinding by hand, I’m quite sure we’re not talking about buying whole dried peppers and using those.
My enchilada sauce recipe uses 3 to 4 tbsp of chile powder, so I’d not consider that excessive. IIRC, Ancho is rather milder and sweeter than other chiles I’ve used.
Looking at the recipe, you’re also pulling the chicken out and using only some of the remaining sauce, so all that chile pepper won’t go into the final dish. Doesn’t seem that much too me.
Seems about right. I’d be more concerned that you are using McCormick chili powder. Hunt the “Ethnic” or “International” aisle at your supermarket for the display of Mexican spices in glassine envelopes. Lots cheaper, lots fresher and about a third the price.
But that’s basically how all pulled chicken/pork/beef recipes are. Besides since I’m a “I cook from here, not from here” type person, I was just planning to leave it in the crock pot the entire time. Besides, if I shift the top over a little once the chicken is almost done, the sauce will thicken on it’s own and, frankly, I’m not that concerned if it doesn’t and I’m not going to dirty another pot, that’s like a cardinal sin when making crock pot meals.
I’m not actually using McCormic, it was just for refrence, I’ve got some that came in one of those glassine envelopes. It’s the store (Roundy’s) brand, so I have no idea who made it. Could be McCormick, could be the same place Penzey’s gets there’s from, could be garbage, but it’s been working fine. OTOH, it’s been open for a while and I don’t remember it having a lot of flavor the last few times I used it (or the first time, come to think of it). Maybe I’ll check to see if there’s another options while I’m there, but I’m not running from store to store today in search of seasoning. If it gets close to being done and it’s still bland I’ve got (both McCormick) Chipotle Powder and Smoked Paprika* either of which can be used to boost the flavor to where it should be.
*I got the Smoked Paprika specifically for a few members that won’t touch anything that’s even remotely spicy. If I’m cooking for them, I’ll replace anything Chipotle with the smoke paprika. It has a similar taste (the smokiness) and no heat whatsoever. It’s kinda funny to watch the flinch as they expect it to be hot and then realize it’s not (and then sometimes even complain about not liking the smoky taste as they’re just looking for something to complain about). But, either way, the point is, Smoked Paprika is a great substitute for Chipotle Powder if you don’t want or need the heat.
I don’t think that was at me, but we have a ton of Mexican stores in Milwaukee, plus one Piggly Wiggly is now basically a Mexican store so that’s nice. On top of that Penzeys (which I still haven’t been to) and the store it spun off of The Spice House are from Milwaukee.
When I’m looking for cheap spices, that Piggly Wiggly that’s near my house is usually where I go.
Not really sure what you’re saying here- just observing that it doesn’t seem like a lot of spice to me and coupled with the fact that not all the spice will end up in your bite anyway, it doesn’t seem that far off.
You can get just about any spice from Penzeys or Savory Spice Shop. The quality will be much better than McCormick’s and other common store brands. Penzeys has a storefront in Woodmere, OH, which isn’t too terribly far from Akron.
I live in Columbus. Every grocery store here (and sometimes even Walmart and similar stores) has an ethnic food section with their own spices, both in small envelopes and larger bottles at cheap volume prices. I’m not sure if it’s glassine but I know I got several small envelopes of spices at Giant Eagle and Kroger, which I don’t think are too exotic. I’d be surprised if it’s that different there, but maybe it is.
Yeah, the linked-to recipe is basically a riff on enchilada sauces. 1/4 cup of powdered chiles to that much sauce is right. See here for a quick enchilada sauce recipe. Proportions are about the same.
The spices at the grocery store are generally poor quality, especially in recent years. Good Ancho chili powder will add flavor (and deep color) without much heat. Heat for heat’s sake is just stupid, imo. I use a lot of Ancho in Chili. I bet 1/4 cup in that recipe is perfect.