Your comment may need to be approved before it will appear on the site. Thanks for waiting. First time commenting? Please review the Comment Policy.
First time with anchos. Excellent.
we love this receipt! congrats, you show it very easy to do!!!
I’m eating this right now and it’s amazing. It’s super easy. I’ve never used dried ancho chiles before…. they’re good…. kinda taste like raisins…. delicious.
I tried this tonight, including dried chipotle with the anchos, and enjoyed it, though I think I may have overcooked the chiles despite your warning. It’s a shame, because their texture with the shrimp & noodles is a perfect harmony.
WOW!! I just made this and it came out AMAZING!! Even my 5 year old was having at it and it was spicy (I didn’t devain it because my husband likes the heat, looks like our little boy is following in his daddy’s foot steps)! I will be making this again. I used Chile Pasilla-Ancho, is that the same thing as the Chile Ancho? I was confused about that, but either way it was delicious! Thanks for the great recipe :)
Yes, the names can be confusing. It is an ancho chile (also known as chile ancho). In some parts of Mexico, this particular chile is called pasilla. Which can be confusing because in the rest of Mexico the pasilla chile is completely different. So if you see a package that says “pasilla ancho” it is the ancho chile. ~Elise
“Ancho chiles (dried poblano chili peppers) are distinctively Mexican. Parmesan? That would be Italian.” Er, no. No proper Italian chef I know would ever put cheese [let alone Parmesan] on shrimp or any other kind of seafood. Other than that, the dish looks wonderful. I look forward to trying it [with cheese]
Hi Phil, I was referring to the cheese being Italian, not the dish. By the way, a Greek favorite is feta with shrimp. So cheese can go with shrimp. It just depends on the dish. ~Elise
Tried this, loved it! I always make a recipe just as it’s written before I go changing it, but I don’t think I’d change a thing. Quick, easy, delicious. The hardest part was finding the dried ancho chilies . . . finally found them in the hispanic market.
The dried ancho chilies stayed dry and unedible for me even after adding to oil. I had to remove them from the pasta upon realizing this! They also did not add any noticeable spiciness to the dish, so I must have gotten the wrong kind? I bought dried ancho chilies from Goya.
Can I use fresh poblano peppers if I cannot find dried ones? Should I roast them first?
No. This recipe requires the dried chiles. ~Elise
Sounds yummy… do ancho chiles taste similar to chipotle in adobo sauce?
No. Chipotle chiles in adobo have a very strong smokey flavor that anchos do not have. ~Elise
can i use ancho powder ? how much ?
No, you need a whole ancho chile for this one. ~Elise
We cooked this recipe last week, my whole family agreed, it was just okay, tasted like it was missing something. I think it would’ve been better to reconstitute the peppers, then cook them in the oil. Also, maybe adding cumin, bacon, fresh tomatoes and citrus zest would be a help.
I have often used the combination of ancho chile, garlic and a little either orange juice or orange zest in the same dish. The sweetness of the orange contrasts the slightly bitter and sweet chile really nicely. Thanks for the reminder of turning this into a pasta recipe.
wow this really sounds great, I was just wondering if we could use romano instead?
Sure, I think that will work. ~Elise
This really looks good and I’m planning to try this recipe. My comment concerns the recipe yield, though. Two ounces of pasta per person is the recommended amount for an entree. Using 8 oz. in a recipe will serve four people as a main dish, not two as you’ve said. As a side dish, I suspect there would be enough for eight portions. In America, we’ve become used to huge portions on our plates, but 4 oz. of spaghetti per person is really too big a portion for an average main dish unless you’re serving dinner to 300 lb. football players…
I guess I just like leftovers! and the men in my family eat large portions. ;-) ~Elise
Thanks for all of your receipes, Elise. Your website is by far my favorite place to look for new recipes to try and they are always excellent!
Quick question: could I use olive oil instead of grapeseed or canola oil? Or will that interfere with the taste too much? I have been told that olive oil is healthier so I try to use it when I can.
You can use it, just know that it isn’t the best oil to use for deep frying, which is what you are doing with the garlic slices and ancho chile slices. The other oils have a higher smoke point, which means they remain stable at higher temperatures. ~Elise
yumm this looks amazing, can’t wait to make it this week… Another option for this dish is for people to then put the hot oil once a little cooled in the blender with the fried chile’s and garlic and you have an amazing sauce you can put over pasta, or even use as a marinade for meats :)
I love using ancho chiles. They have such a wonderful, complex flavor. Definitely going to give this a try.
PS. I recently made ancho chile powder at home. Toast up some prepped anchos in the oven, cool then blend in a spice grinder. The smell is pure heaven!
This is a fantastic idea. These dried chilies are everywhere where I live. Finally I can do something else with these than attempt to make enchilada sauce.
This looks really good and easy. I’d like to try it this weekend. Just one question, because I’m not familiar with ancho chilies. Are they very hot? I personally love my food hot and spicy, but BF can only take a very tiny amount of heat.
My experience with anchos is that no, they are not very hot. They do have a distinctive chili flavor though. ~Elise