Dried Ancho Chiles Views

• General Goods

The best dried chiles are the ones that have been sun-dried and not commercially oven-dried, which can make them bitter. Look for whole, not broken pods, with a uniform color. They should be be tough but still a little flexible. Be aware the dried chiles are often mislabled. An ancho chile is wider and more squat then a pasilla or New Mexico chile and is slightly translucent as opposed to opaque.

A dried deep reddish brown chile pepper about 3 inches wide and 4 inches long with a sweet hot flavor. When fresh they are referred to as poblanos. Anchos are flat, wrinkled, and heart shaped. The ancho is the sweetest of the dried chiles; and is most commonly used in authentic Mexican cooking and is a staple in red chili and tamales.

The most commonly used dried chile in Mexico, the Ancho is a dried pablano chile. Wide on top (ancho means wide, in Spanish), then tapering to a round end, the Ancho measures 3-5 inches long. This wrinkled, brick red chile is the sweetest of the dried chiles and essential for making sauces and moles.

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