Ancho Chile – 4oz bag

Dried ancho chile, or dried poblano pepper, is one of the top 3 chile varieties in Mexican cuisine. It’s not terrible spicy clocking in at 1,000 to 2,000 Scoville’s.

The flavor profile is a complex, earthy flavor profile that’s mildly sweet and smoky with hints of raisin, dried plum, and a subtle touch of chocolate or coffee. It offers more of a rich, warm fruitiness than a fiery burn. Ancho is prized for the depth and dimension it adds to dishes, rather than outright spice.

Because of its nuanced flavor and mild heat, the ancho is incredibly versatile in the kitchen. It’s a key ingredient in many traditional Mexican recipes, lending its unique character to:

• Mole sauces: Ancho chiles are essential for classic moles like mole poblano and mole negro, providing the backbone of their complex flavor and contributing to their rich, dark color.
• Enchilada sauces: They form the base of many red enchilada sauces, giving them a deep, earthy flavor and a beautiful, vibrant hue.
• Adobos: Anchos are frequently used in adobo marinades, especially for meats like pork or chicken, imparting a smoky sweetness and a gentle warmth.
• Salsas: While not as common as in cooked sauces, rehydrated and blended anchos can add depth and complexity to table salsas.
• Soups and stews: They can be added to soups and stews to give them a richer flavor and a touch of sweetness.
• Tamales: The flavor of ancho is a welcome addition to many tamale fillings.

Often, ancho chiles are used in conjunction with other dried chiles, like guajillo or pasilla, to create even more complex flavor profiles. To use them, they are typically stemmed, seeded, and either toasted briefly to enhance their flavor or rehydrated in hot water before being blended into a paste or sauce. The ancho chile is a truly indispensable ingredient for anyone looking to explore the authentic flavors of Mexico.

Personally, I love the combination of Ancho and Cascabel chile, as their fruity nuttiness pairs together so nicely!