Ancho chiles

Ancho Chiles are a variety of dried chili very popular in Mexican cuisine, known for their sweet, smoky, and slightly fruity flavor, with a hint of raisin or dark chocolate taste. They are the dried fruits of the poblano chili, one of the most commonly used fresh peppers in Mexico, which, when dehydrated, acquire this characteristic texture and flavor.

Origin: Ancho chiles originate from Mexico, where they are a fundamental part of traditional dishes such as moles, sauces, and stews, adding depth and a complex flavor without excessive spiciness. Their name "ancho" (wide) comes from their wide and flat shape once dehydrated.

Properties: In addition to their unique flavor, ancho chiles are rich in antioxidants and vitamins such as A and C. They have a moderate to low level of heat, making them ideal for those who prefer foods with chili flavor but without too much spiciness. They are commonly used hydrated and ground to make sauces or marinades.

Synonyms in Latin America: In different Latin American countries, although less common, they are sometimes also known as chile pasilla or simply ancho. However, it is important not to confuse them with the pasilla chili, which is a different variety. In some regions, they may be called ají ancho or pimiento ancho seco (dried wide pepper), but the term "chile ancho" is the most recognized and used, especially in Mexican recipes.