Dried ancho chiles
Dried poblano peppers — wrinkled, dark red, and mild with a raisin-like sweetness. The backbone of many mole and enchilada sauces; toast briefly then soak to soften before blending.
Used for
- mole
- enchilada sauce
- adobo
- salsas
In the kitchen
- toast in a dry pan until fragrant
- soak in hot water to soften
- blend into a paste
Picking it at the store
- Should be pliable and slightly glossy, not brittle or dusty — brittle ones are old and taste flat
- Wipe off any dust before toasting; a quick rinse works too if they look dirty
Related terms
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