ancho chile
Rich in vitamins A and C, ancho chiles are also good sources of antioxidants and contain capsaicinoids that provide modest anti-inflammatory benefits. They are low in calories and contain minimal fat.
About
The ancho chile is the dried form of the poblano pepper (Capsicum annuum), a cultivar native to Mexico. Measuring 3–5 inches long with a wrinkled, deep burgundy-brown skin, the ancho chile possesses a mild heat (1,000–1,500 Scoville Heat Units) and a complex flavor profile characterized by fruity, slightly smoky, and subtly sweet notes reminiscent of dried plums or raisins. The flesh is thick-walled and relatively dry when rehydrated. Anchos are the most commonly used dried chile in Mexican cuisine and represent a foundational element in mole preparations and other traditional sauces.
Culinary Uses
Ancho chiles are primarily used in their rehydrated form to create sauces, pastes, and moles that serve as the base for countless Mexican dishes. They are typically soaked in hot water, blended into smooth pastes, and combined with spices, chocolate, and other ingredients to produce complex, layered sauces for enchiladas, tamales, and braised meats. The dried chiles may also be toasted lightly to intensify their flavor before hydration. Their mild heat and fruity undertones make them suitable for dishes requiring depth without excessive spice, and they pair particularly well with chocolate, cinnamon, cumin, and garlic.