The Ancho Chile is actually a dried Poblano pepper and is the most common of all the dried chili peppers. Ancho peppers are a deep, reddish brown to black in color and the texture is wrinkled. They have a mild fruity flavor with undertones of plum, raisin, tobacco and a slight earthiness, with medium heat (about a 3-4 on a heat scale of 10). This dried pepper is about 3” wide and 4” in length.
Most commonly used in authentic Mexican cooking Anchos are a critical ingredient in red chili, tamales, many moles, enchiladas, salsa, soups and any sauce that may need some extra mild heat. You can add them directly to your recipes – sliced, diced or pureed. The whole dried pod can be ground in a blender (with or without the seeds, depending on your heat tolerance) or you may want to skip the work and order our popular Ancho Chili Powder or Ancho Flakes instead. Some cooks prefer to toast their Ancho Chiles first for additional flavor and they can easily be re-hydrated by pouring boiling water over them and letting sit about 20 minutes. Don’t let them soak any longer than that as they tend to become bitter.
There are approximately 2 chiles per ounce.
The Dried Ancho Chile is a key chile in the famous “holy trinity” of Mexican chiles used in Mexican moles along with
the Pasilla and the Mulato chiles. Mulato chiles are closely related to
the Ancho chile but they are not the same.
We also carry a full line of other dried chilies –
Dried Birdseye Chiles, Dried Chipotle Chiles, Dried Habanero Chiles, Dried New Mexico Chiles, Guajillo Chiles, California Chiles and Dried Pasilla Chiles. You can find our complete selection of Chiles and Hot Peppers as well as a complete assortment of chili powders.
One of our favorite recipes using Dried Ancho Chiles is Pozole Rojo.
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