The ancho chile is a staple of Mexican cooking. Their mild heat and sweet smoky flavor are unique and can enhance the flavor of any meal. Let’s take a look at the spicy dried pepper.
What is an ancho chile?
Ancho chiles (also called anchos) are dried poblano chile peppers.
Most poblano peppers are green, which means they are unripened. To produce anchos, the peppers are allowed to ripen on the plant until they turn red in color. They are then picked and dried. Sun dried ancho chiles are the gold standard.
Selecting and Storing Ancho Chile Peppers
Anchos themselves are fairly large. They are three to four inches long and about 2.5 inches wide. Ancho means “wide” because this variety is one of the largest chile peppers. They are also the most popular dried pepper in Mexican cooking.
When choosing an ancho chile, look for ones that are still pliable and soft if possible. Peppers that are dusty or brittle are past their prime and could be bitter. Always choose peppers that are not broken and have slightly translucent skin.
Dried chiles can be stored in the pantry for up to a year. However, for the best flavor, use them within three to six months. You can also store them in the freezer to maximize their shelf life.
Are ancho chili peppers hot?
Ancho chiles are only as spicy as poblano peppers. They measure about 1,000-1,500 SHU on the Scoville Scale. This is a very mild pepper. In comparison, jalapeno peppers, are much spicier.
Because the peppers are allowed to ripen on the plant, they develop a sweetness that balances out the capsaicin in the pepper. A smoky flavor is imparted to the peppers during the drying process. Their scent is often compared to that of a raisin.
How do you use them?
Traditionally, ancho chiles are pureed and used in sauces. It is one of the key ingredients used in making mole sauce.
Ancho chiles are softened and reconstituted in hot water before being pureed into sauces. Remove the stem and seeds first. Next, soak them in the water for 15-20 minutes. If you puree the peppers for sauces after rehydrating them, the flavor will be more consistent.
Frequently, roasting ancho chiles is suggested. This brings back some of the flavors that go dormant during the drying process. Just put them in the oven at high heat for a few minutes or flash sear them in a pan for about 15 seconds per side.
Besides the ubiquitous mole sauce, the flavor of an ancho chile tastes great in these dishes:
- Authentic Enchilada Sauce
- Red Pork Tamales
- Red Posole
- Chile Colorado
- Carne Asada (this recipe is a favorite that uses dried ancho chile powder)
What is a good substitute for ancho peppers?
Ancho chiles are fairly easy to find because they are so popular. They are also difficult to replace in a recipe because their flavor is such a unique combination of smoky, spicy and sweet. However, if necessary, you can substitute mulato or guajillo peppers for ancho chili peppers.
If you can’t find ancho peppers, you can probably find dried ancho chile powder in the spice aisle.
An alternative in the spice aisle would be chipotle powder. While it will not have the earthy flavor that an ancho chile has, chipotle peppers will give your dish a smoky flavor.
Best description I’ve seen!
Thank you
I have a lovely package of Ancho Chilies, that are still pliable. How would I go about making Ancho Chili powder ?
Hi Leslie! We haven’t tried making it, so I’m not sure about that. You may try looking for another recipe, there’s lots of great food blogs that should have what you’re looking for.
I just threw them in a ninja with stems and seeds removed until I got them to a powder. You lose a portion that just doesn’t seem to want to grind down to a powder – but the end result is chili powder. I use it in my chili combined with a little chipotle powder. You could do just as well rehydrating them and cooking them in whatever dish you’re wanting chili powder in.
Hi, just wondering in the water used to rehydrate chillies can be used in cooking, or should this be discarded. Many thanks.
Hi Julie! It depends on the recipe. If you’re making salsa or a sauce with it, it’s good to use about a cup or so of the Chile water for extra flavor but some recipes don’t need it. I hope this helps!
Thank you for this recipe. You are probably one of the few who would understand the lengths I have gone thru the last 20 years to have Ranch Style Beans in my adopted North Carolina.
Why does my sauce taste bitter? I have boiled them, fried them, snd wrapped them foil before cooking, but the sauce is bitter .
Hi Regina! That can happen when the chiles are fried a little too long. Next time try shortening the time and let us know how it turns out.
Miss isabel
I’ve made chili rellenos out of dried chili ancho n they were very tasty.
Do you have any recipes of your own or a favorite one?
Hi Anabelinda! There is actually a recipe for chile rellenos on our website and we use poblanos. Thanks!
I want to flavor one pound of ground beef to make chili, but with a subtler flavor than hot powder chili. How many ancho chile peppers shoud I use? Does this blend well with crushed tomato?
Hi Elizabeth! We recommend soaking the peppers in hot water until softened so that you are able to blend them. In regards to how many chiles to use, we recommend softening about one or two and then blending them into your salsa and then adjusting from there. I hope this helps!
Are these also the chiles used for birria?? I’ve been searching for a good birria recipe and I would love if you could add one to your recipes!! My mom makes it from scratch but I live far from her and everytime I ask her for the recipe she just says to use chile ancho lol
Hi Angie! We are currently working on a birria recipe, so be on the look out for that!
Just found your site. Love it! I watch Patti’s Mexican kitchen all the time. I bought some thinly sliced beef at a local carneceria (spelling?) and I’m going to stuff them with celantro rice. Also bought fresh tomatillos, garlic and dried anchos. Going to make a sauce to put over the stuffed beef. Any ideas?
Hi David! Patti is great! We have several salsas on our site that use ancho chiles if you wanted to check them out.
Thank you Isabel, your knowledge and the sharing of it, gives me a new impetus to try more Mexican foods.