Chili Onion Rings

Recipe by: Safeway

A family favorite with a new Mexican accent.

Servings: 12

Ingredients

1 dried ancho chili

1 dried California or New Mexico chili

3 red or yellow onions

1 cup all-purpose flour

1 quart salad oil

Salt

Wipe chilies with a damp cloth; remove and discard stems and seeds. Lay chilies in an 8 to 9 inch wide pan.
Bake in a 300 degree F oven until chilies just begin to smell toasted, 5 to 8 minutes; watch carefully, because they burn easily. Cool and break into small pieces. In a blender, whirl chilies until finely ground.
Peel and thinly slice onions; separate into rings. Place half the flour and ground chilies in a 1 gallon plastic food bag, add half the onion rings, and shake to coat. Pour onto a tray. Add remaining flour, chilies, and onions to bag; shake to coat.
In a deep 5 to 6 quart pan over high heat, bring about 1 inch salad oil to 325 degrees F on a thermometer. Add about 1/4 of the flour coated onions at a time to the oil. Stir often until golden brown, about 5 minutes; adjust heat to maintain oil temperature. As onions are cooked, transfer with a slotted spoon to towels to drain.
Serve the warm onion rings piled in a napkin lined basket or bowl; sprinkle them with salt to taste.

Notes:

To protect your hands, wear gloves when stemming and seeding the chilies. If your chili flour coating isn't adhering to the rings, try dipping the onions in milk before adding to the dry coating.