|Mulato chiles are dried Poblanos. The name Poblanos pays homage to the native region these chiles were first cultivated which is a city in Mexico called Pueblo. Poblano translates to "pepper from Pueblo". Dried Mulato chiles are part of the “holy trinity” of Mexican chiles (along with the dried Ancho Chile and the dried Pasilla Chile). Mulato Chiles are closely related to the Ancho Chile, which is also a Poblano chile and the difference between the two is when they are harvested.
The color of the both of these chiles while growing is dark green. Ancho chiles are picked when they ripen to red and are then dried. Mulato chiles are allowed to ripen longer turning a dark brown where they are then picked and dried. This additional ripening time adds to the Mulato’s flavor characteristics and while it is a subtle nuance it does have its place in authentic Mexcian cuisine.
Mulato chilies are grown in central Mexico and these are a wide chile, about 2-3 inches wide and about 4 inches long. These dark brown chiles have a medium thick skin and are only sold dried. While very similar in appearance to the Ancho , Mulato Chiles are more full-bodied and complex in flavo. The flavor profile is a bit sweet with hints of smoky chocolate, licorice, cherries and coffee. With a Scoville heat rating of 2500 - 3000 SHU this is a delicious way to add low-moderate heat to your dish with robust flavor.
There are approximately 3 Mulato Chiles per ounce.
Along with the other two members of the “holy trinity” the Ancho and Pasilla Chiles, the Mulato chiles is a key ingredient in mole poblano, or sometimes referred to as Mexican mole, a dark brown chocolaty and spicy sauce that is usually served over chicken or meat. Dried mulato chiles are ideal for mole recipes due to their dark brown color after soaking.
You’ll also find Mulato Chiles used in other Mexican sauces and stews, including chicken with rice. Cooks in Mexico make stuffed Mulato peppers (similar to stuffed Poblanos) by rehydrating the chile pods, removing the seeds and then stuffing the pods with breadcrumbs, cheese and shrimp. These are then pan fried in oil.
To rehydrate your dried chiles rinse them first with warm water, then soak in hot water for 10 minutes to rehydrate. Once rehydrated, dice or puree and add to your recipe. You can also add them directly to any recipe that that has enough liquid and will cook at least 10 minutes.
If you are a fan of Mexican chiles you’ll find our growing collection of dried chiles to your likening. In addition to the Ancho and Pasilla chiles we also carry – Habanero Chiles, Guajillo Chiles, Cascabel, Chiles, Chipotle Morita Chiles and Chipotle Meco (brown chipotles) Chiles and de Arbol Chiles.