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.

Dried ancho chiles

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

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