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We were very excited to bring this chile powder in for testing in our kitchen. We decided to start off with the Mulato Chile Powder before moving on to the Dried Mulato Chile as it is much easier to work with in testing new blends. And we were not disappointed.
The Mulato Chile is from Central Mexico and is of course a key chile in the famous mole “holy trinity” along with the Pasilla and the Ancho chiles. Mulato chiles are closely related to the Ancho chile but they are not the same. The Mulato chile has a darker black skin while the Ancho is more of a reddish black. The Mulato Chile’s flavor is fuller, sweeter and has some more chocolaty taste than the Ancho. The Mulato’s flavor has also been described as tasting a bit like licorice with hints of tobacco and cherry. The similarities and confusion continues as the Mulato Chile comes from the higher quality and harder to find Chile Poblano while the Ancho chile is from the more common dried regular Poblano chile. Not considered a hot chile the Mulato comes in at 2,500 to 3,000 SHU (Scoville Heat Units) or about a 3 on the heat scale of 10. In addition to moles you’ll find Mulato Chiles used in sauces, soups, stews and salsas. If you’re a chile head and are partial to Mexican chile powders then in addition to our Ancho and Pasiila chile powders be sure to check out our Guajillo Chile Powder, Habanero Chile Powder, Chile De Arbol Powder, Serrano Chile Powder and Chipotle Chile Powder. And if Dried Whole Chiles are your thing then you can’t go wrong either as we are constantly adding to this line up. |
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