The most commonly used dried chile in Mexico, the Ancho Chile is actually a dried Poblano pepper. Poblano translates to “people chile” and is a mild chile native to the Mexican State of Puebla. The dried poblano is called chile ancho which translates to “wide chile”. Poblanos are from the species C. Annum.
Ancho peppers are a deep, reddish brown to black in color and their texture is wrinkled. They have a mild fruity flavor with undertones of plum, raisin, tobacco and a slight earthy bitterness, with medium heat (1,000-2,000 on the Scoville Heat Scale). This heart shaped dried pepper is about 3” wide and 4” in length and tapers to a point.
The staple chile 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. While we love using whole dried Ancho Chiles these are perfect when you want to skip the work of rehydrating and dicing yourself by using our popular Ancho Chili Powder.
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.
Some of our favorite Mexican chile powders are Habanero, de Arbol, Serrano, Jalapeno, Pasilla Negro, Chipotle "Moritas", Chipotle "Mecos" and Guajillo.
And if you're a fan of Ancho then be sure to check our our easy to use Ancho Flakes.
Some of our favorite recipes using Ancho Chiles are Roasted Vegetable Enchiladas and Pozole Rojo.
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