1.   Both pumpkin seeds and ancho chiles are available in Latino markets and in some supermarkets.

2.   Add a piece of marinated ancho chile.

3.   Bring the edges of the cornhusk together to seal sweet potato and ancho chile inside the masa dough.

4.   Everything from sweet potato pone to orange and saffron couscous with ancho chiles.

5.   Garlic, cinnamon sticks and dark red ancho chiles were added to the shopping list, along with piles of dried corn husks.

6.   In a small bowl, combine the pieces of ancho chile and orange juice.

7.   In bowl, combine tomatillos, onion, ancho chile, lime juice, mango puree or nectar, cilantro and tomato.

8.   Roast the ancho chile over a gas burner or under the broiler until blackened on all sides.

9.   Stem and seed the ancho chiles.

10.   Soak ancho chiles in water to cover until soft.