Dried Ancho Chile

Dried Ancho Chile is a staple ingredient in Mexican cuisine, prized for its mild heat and rich, complex flavor profile. Ancho chiles are actually dried poblano peppers, and once dried, they take on a deep reddish-brown color and a wrinkled, leathery texture. Their flavor is often described as sweet, smoky, and slightly fruity, with notes reminiscent of raisins, coffee, and chocolate. Ancho chiles typically register low on the heat scale, making them suitable for a wide range of palates. They are commonly rehydrated and blended into sauces, soups, stews, and marinades, lending a depth of flavor and a touch of warmth to dishes like mole, enchilada sauce, and chili. To use dried ancho chiles, simply remove the stem and seeds, then soak them in hot water until soft before pureeing or chopping as needed.

Dried ancho chiles are typically found in the international or Hispanic foods aisle of most grocery stores. Look for a section dedicated to Mexican ingredients, where you will often find an assortment of dried chiles packaged in clear plastic bags or hanging on racks. They may be displayed alongside other popular varieties like guajillo or pasilla chiles. In some stores, especially those with a robust spice selection, you might also find dried ancho chiles in the bulk spices or dried herbs section. If you’re shopping at a Latin American or specialty grocery store, you’re likely to find a larger selection with fresher and more aromatic chiles. When searching, look for chiles that are pliable and have a deep, reddish-brown color, as this indicates freshness and robust flavor—perfect for adding a mild, smoky heat to your recipes.