Did you know that most “chili”, chile powder that is sold in the spice isle is actually a blend of spices? If you read the label, many times it is not a pure chile powder. Cumin, salt and other spices may be added. And if you go for the pure chile powder, like ancho, they can be quite expensive for just a few ounces. For a couple of years now, I have been preparing my own chile powder in small batches. My homemade pork chorizo is prepared from freshly toasted and ground chiles and spices. Find the link below to prepare your own Mexican chorizo at home! It’s takes a little while to process all of them in my small coffee grinder, but it’s well worth the effort. When I find myself with too many dried chile pods, it’s much easier to toast and grind them into powder form. Easier to store and I can preserve their freshness alot longer. I was recently asked how much powder would one chile ancho pod yield when ground to a powder form. Good question! Here are the results.
Chile Ancho Powder
3 ounces dried chile ancho pods
comal or griddle
Remove the stems and seeds from the chiles. Place chile pods on a preheated comal(griddle).
Toast for about 15 to 20 seconds per side. The chiles will become aromatic and you should see a light smoke.
Never leave them unattended or they can burn and become bitter.
Tear the chiles into smaller pieces. Place pieces into a coffee grinder and grind in batches until you have a fine powder.
Three ounces yields about 6-7 loose tablespoons of powder.
One average pod yields about 1 1/2 tablespoons of powder.
Store chile pods in a cool dry space.
A dry, hot metal comal works best for toasting dried chiles.
The fresher the dried chile ancho pods are, the more bright red the powder or sauce will be.
Fresh blended chile powder can be stored in the refrigerator. Blend with boiling water to rehydrate instantly!
Check out my post on how to prepare homemade chorizo. I tested three different methods.