Dried ancho chiles

Dried ancho chiles are the dehydrated version of the poblano pepper, a type of chili native to Mexico. These chiles have a wide and flat shape, with a dark red or deep brown color when dried. Their flavor is mild and slightly sweet, with smoky notes and a very mild touch of heat, making them ideal for enriching sauces, stews, mole, and other traditional dishes in Mexican and Latin American cuisine.

The ancho chile is one of the most popular in Mexican gastronomy due to its versatility and deep flavor. Its use is essential in recipes such as mole poblano, adobos, broths, and some types of chili. They are rehydrated in hot water before use, which enhances their flavor and softens their texture to facilitate their incorporation into sauces or moles.

Regarding their origin, they originally come from the poblano pepper, cultivated mainly in Mexico since pre-Hispanic times. Today, dried ancho chiles are used in various regions of Latin America, especially in Mexico and Central America.

Among their properties, they stand out as a good source of vitamin A, vitamin C, and antioxidants. Furthermore, they provide an intense flavor without adding too much spiciness, allowing them to be used in dishes for all palates.

In different Spanish-speaking countries, ancho chiles may also be known as:
- Chile poblano seco
- Chile pasilla ancho (although pasilla is a different chili, they are sometimes confused in recipes)
- Chile colorado (a more generic term sometimes used for dark red dried chiles)

However, the term ancho chile is the most universal and recognized for this ingredient in the majority of Latin American recipes.