02.10.2021
Spice Spotlight: Ancho Chiles
Learn what ancho chiles are, how hot they get, how to rehydrate, substitute, pair, and store them for cooking.
- Ancho chiles are dried ripe poblanos with a sweet, mild flavor and very low heat (about 500–1,000 SHU).
- Rehydrate whole chiles by removing stems and seeds, lightly toasting, then soaking 20–30 minutes before pureeing or stuffing.
- Use 1 generous tablespoon ground ancho per whole chile in recipes and bloom the ground spice in hot oil to deepen flavor.
Ancho chiles are a stepping stone into Mexican cuisine’s deep flavors and storied traditions. Their rich, mild, and sweet flavors form the foundation of countless salsas, stews, moles, and meat marinades. It should come as no surprise that Ancho chiles are the most widely used chile pepper in Mexico. The name “Ancho” is even Spanish for wide, but that is actually a nod to the dried chile’s stout appearance.
What Are Ancho Chiles?
Ancho chiles originated in the central Mexican state of Puebla, where chiles have been grown since before the days of the Aztec empire. These dried chiles begin their lives as fresh Poblano peppers, a local cultivar of the chile pepper species, Capsicum annuum. Poblanos are those easygoing green peppers used in famous dishes like chiles rellenos and chile verde.
For a Poblano to become a proper Ancho chile, it must be left on the plant and ripen to a cherry-red hue before it is delicately dried in the sun. The chile pepper’s sugar content increases as it ripens, resulting in a sweet and mild dried chile pepper.
Quality Ancho chiles should contain a little moisture and bend easily. They should also smell deliciously rich and sweet, with earthy notes of raisins, prunes, and chocolate. Their heat level is almost non-existent, measuring between 500-1000 Scoville heat units. (This is about an eighth as hot as a common jalapeño.)
Ancho chiles are closely related and often confused with Mulato chile peppers. Both chile peppers come from closely-related varietals of the fresh poblano chile pepper. The main difference is that Ancho chiles ripen to a bright red color, while Mulato chiles ripen to a rich brown color.
How to Cook With Ancho Chiles
In Mexican cuisine, Anchos are frequently paired with Pasilla and Mulato chiles, forming what is known as the “holy trinity” of chile peppers for mole recipes and stews. The gentle Ancho forms the body and soul of a dish, rounding out and enhancing flavors of hotter chiles like Guajillos, Chipotles, and Chile de Arbol. Ancho chiles also pair well with spices and herbs like allspice berries, cloves, cocoa powder, vanilla, Ceylon cinnamon, cumin seed, Mexican oregano, cilantro, coriander seed, garlic, onion, and sesame seeds.
To use a whole dried ancho chile, it must be reawakened with hot water. Begin by removing the woody stem, inner seeds, and seed veins. This can be done simply using your hands to tear open the chiles. Lightly toast the chiles in a dry pan to draw out the aromatic oils. Steep chiles in a covered bowl of hot water for 20-30 minutes. Puree in a food processor, blender, or with a mortar and pestle.
Just like fresh poblanos, ancho chiles can also be stuffed whole. To do this, submerge the whole pepper in hot water for 20-30 minutes. Gently cut into one side of the pepper and remove the seeds before stuffing with seasoned rice, cheese, or meat. The stuffed ancho chile can be coated and fried or baked in the oven.
Substituting Ground Ancho Chiles for Whole Chiles
Ground ancho chiles are more convenient than whole chiles, and have a few culinary advantages too. Ground ancho can be used as a quick condiment for freshly cut fruit, especially cantaloupe and honeydew melon. You can also sprinkle right into scrambled eggs before cooking, or use it to season oven-roasted vegetables like potatoes and zucchini.
To substitute ground ancho for whole chiles; add 1 generous tablespoon of ground ancho chile for every whole chile called for. If the ground ancho is going into a sauce or stew, we recommend blooming it gently in hot oil to enhance the spice’s flavors like you would with paprika or a curry powder.
Ground ancho forms the base of the legendary Tex-Mex seasoning—Chili powder. Ground ancho marries with cumin, garlic, onion, and oregano to form the quintessential spice blend for chili con carne, stewed beans, enchilada sauce, and spice rubs for cowboy steaks.
Chicken Enchiladas in Red Sauce
Few recipes are better to showcase this staple chile pepper than good old fashioned enchiladas. Enchilada literally means “seasoned with chile peppers” in Spanish. While ancho peppers form the hearty base of this dish, feel free to experiment by including hotter chiles like guajillos or New Mexican.
Article by Geoff Marshall, Staff Writer
Frequently Asked Questions
What exactly are ancho chiles?
Ancho chiles are dried poblano peppers that ripen to red then are dried. They have a sweet, earthy flavor with notes like raisins, prunes, and chocolate.
How spicy are ancho chiles?
They are very mild, about 500 to 1,000 Scoville heat units. That is roughly one eighth the heat of a typical jalapeño.
What is the difference between ancho, poblano, and mulato chiles?
Poblano is the fresh pepper. Ancho is the dried ripe poblano that turns red. Mulato is a closely related dried variant that ripens darker brown and has a slightly different taste.
How do I rehydrate whole ancho chiles for sauces?
Remove the stem, seeds, and veins. Lightly toast the chile in a dry pan to wake the oils. Cover with hot water and soak 20 to 30 minutes, then puree in a blender or food processor.
Can I substitute ground ancho chile for a whole chile?
Yes. Use about 1 generous tablespoon of ground ancho for every whole chile called for. If adding to a sauce, bloom it briefly in hot oil to bring out its flavor.
How do I use ancho chiles for stuffing?
Soak whole chiles in hot water 20 to 30 minutes until flexible, cut one side open, remove seeds, then fill with rice, cheese, or meat. You can fry or bake them after stuffing.
How can I tell if ancho chiles are good quality and how should I store them?
Good dried anchos bend slightly and still have a bit of moisture. They should smell sweet and earthy. Store whole dried chiles in an airtight container in a cool, dark place for up to a year. Ground ancho loses aroma faster; keep it sealed in the fridge or freezer and use within about six months.
What flavors and spices pair well with ancho chiles?
Ancho works well with pasilla and mulato in moles, and with hotter chiles like guajillo or chipotle. It also pairs nicely with cocoa, cinnamon, cumin, garlic, onion, oregano, coriander, cilantro, cloves, vanilla, and sesame.
What exactly are ancho chiles?
Ancho chiles are dried poblano peppers that ripen to red then are dried. They have a sweet, earthy flavor with notes like raisins, prunes, and chocolate.
How spicy are ancho chiles?
They are very mild, about 500 to 1,000 Scoville heat units. That is roughly one eighth the heat of a typical jalapeño.
What is the difference between ancho, poblano, and mulato chiles?
Poblano is the fresh pepper. Ancho is the dried ripe poblano that turns red. Mulato is a closely related dried variant that ripens darker brown and has a slightly different taste.
How do I rehydrate whole ancho chiles for sauces?
Remove the stem, seeds, and veins. Lightly toast the chile in a dry pan to wake the oils. Cover with hot water and soak 20 to 30 minutes, then puree in a blender or food processor.
Can I substitute ground ancho chile for a whole chile?
Yes. Use about 1 generous tablespoon of ground ancho for every whole chile called for. If adding to a sauce, bloom it briefly in hot oil to bring out its flavor.
How do I use ancho chiles for stuffing?
Soak whole chiles in hot water 20 to 30 minutes until flexible, cut one side open, remove seeds, then fill with rice, cheese, or meat. You can fry or bake them after stuffing.
How can I tell if ancho chiles are good quality and how should I store them?
Good dried anchos bend slightly and still have a bit of moisture. They should smell sweet and earthy. Store whole dried chiles in an airtight container in a cool, dark place for up to a year. Ground ancho loses aroma faster; keep it sealed in the fridge or freezer and use within about six months.
What flavors and spices pair well with ancho chiles?
Ancho works well with pasilla and mulato in moles, and with hotter chiles like guajillo or chipotle. It also pairs nicely with cocoa, cinnamon, cumin, garlic, onion, oregano, coriander, cilantro, cloves, vanilla, and sesame.
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