Ancho chiles are milder than poblano peppers and can be found in a wide variety of Mexican dishes. They are a staple in mole sauces and enchiladas, but they also add smoky spiciness to a number of recipes.
They’re sweet and chocolaty, and slightly reminiscent of raisins, but they’re not as hot as jalapeno peppers. They register between 1,000 and 2,000 Scoville heat units, about as hot as bell peppers and much less spicy than habaneros or serranos.
Unlike many dried chiles, ancho chiles have not been smoked or roasted. Instead, they have been left to dry naturally in the sun. This process preserves their flavors while extending their shelf life.
Ancho chiles can be used whole or ground, but they are most commonly crushed into a fine powder. They make an excellent replacement for traditional chili powder, and grinding them into flakes is an easy way to add a little more flavor to a dish.
How anchos are used in a recipe determines how they’ll disperse their heat. A crumbled ancho will have uneven spiciness throughout the bite, while a rehydrated one that’s pureed will disperse its heat more evenly in the dish.
To use a rehydrated ancho chile, soak it in hot water for about 30 minutes before blending it with other spices or ingredients to make a rehydrated chili. Rehydrated chiles can be incorporated into sauces and soups, used to make rubs and marinades for meats, or used as a base for tamales and enchiladas.
They are great on grilled meats, fish, and vegetables. Toss them in a marinade or rub before cooking, or add them to tomato sauces, enchilada sauces, or chilis for an intense flavor boost.
Ancho chiles have a very mild, smoky flavor that is slightly bitter but with a rich, fruity depth. They are often used in conjunction with mulato and pasilla chiles to create what’s known as the “holy trinity” of chile peppers for mole and stew recipes.
A very popular dried chile, anchos are a staple in Mexican cooking. They’re available in grocery stores and specialized spice and tea shops.
When shopping for dried chiles, look for a large, thick variety that’s not broken and is still slightly translucent. Dried chiles should have a deep color and a pungent, fruity scent.
Dried chiles can be stored in the refrigerator for up to a year, but their quality degrades after that time. If you’re going to buy a large quantity, it’s best to store them in the freezer for maximum flavor and freshness.