Dried ancho chiles

Dried Ancho Chiles are a variety of dried chili pepper very popular in Mexican and Latin American cuisine. They are the dehydrated poblano pepper, which acquires a dark red or reddish-brown hue, with a flexible texture and smooth, shiny skin. This chili is known for its sweet and slightly smoky flavor, with a low to moderate level of spiciness, making it a versatile ingredient for sauces, moles, adobos, and traditional stews.

The origin of dried ancho chiles is in Mexico, where they have been cultivated and used since pre-Hispanic times, being a fundamental pillar of Mexican cuisine. Their cultivation spread through various regions of Latin America, adapting to different culinary traditions.

Among their properties, these chiles are rich in vitamins A and C, in addition to containing natural antioxidants that contribute to cardiovascular health and strengthen the immune system. Their caloric content is low, and they provide a deep flavor without the need to add much heat.

In different Hispanic American countries, dried ancho chiles are also known as ají colorado (in some areas of Central America), pimientos secos, or simply chiles secos. However, the term "chile ancho" is the most commonly used in traditional recipes to refer specifically to this variety of dried poblano pepper.

In cooking, it is recommended to rehydrate dried ancho chiles in hot water before using them to soften their texture and enhance their flavor, being key to enriching emblematic dishes such as mole poblano, red sauces, and various broths.