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Mulato Chiles

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This sweeter cousin of the ancho chile has a flavor that includes just a hint of licorice. Created from poblanos that are left to ripen to a rich, brown color before being dried, these Mulato Chiles can be used in mole, or even rehydrated, stuffed, and pan-fried.

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Mulato peppers form the backbone of many Mexican recipes, along with ancho and pasilla peppers. Their dark color and sweet flavor make them an excellent choice for moles, soups, and chili. Mulato peppers have very low heat which is why you should use them freely. These chiles range from 500 to 2,500 Scoville heat units. Ingredients: Mulato chiles.

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Recipes

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Turkey with Poblano Mole Sauce

Turkey with Poblano Mole Sauce

Latin America & Caribbean Mexico Poultry Sauce

This is my favorite traditional mole recipe adapted from Mexico the Beautiful Cookbook by Susana Palazuelos. Making mole from dried chiles takes time, but is well worth the effort. Mole's...
This is my favorite traditional mole recipe adapted from Mexico the Beautiful Cookbook...
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