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The Most Popular Mexican Dried Chiles
Those
dried up and wrinkled Chiles that you
see wrapped in plastic bags at your local supermarket really do have a
purpose.
Although they might not look like much at first, they have an abundance
of
uses.
Ancho
is the most common dried chili used in
Mexico. This chili is actually called a Poblano when ripe. Ancho
means wide and the best Mexican Dried Chiles
of this variety have a brown or reddish wrinkled skin that is still
shiny. Ranging
from mild to hot, Ancho’s are usually lightly toasted and then soaked
before
being ground to a powder for sauces.
Cascabels
are small and round with a reddish
and brown skin. The name literally means rattlesnake because of its
heat and
the sound the small chili makes when you shake it. When toasted the
flavor is
quite rich and earthy. Casacabels work well in table sauces or cooked
sauces
made with tomatillos or tomatoes.
Chilpotle
is actually a jalapeno chili that
has been ripened and then dried with smoke. These small Mexican Dried
Chiles
have a tough skin almost like leather that is light brown and covered
in a gold
web. Chipotle Chiles are very hot with a fruity and smoky flavor. In
Mexico Chipotle
is used in broths and for canning. One of the most popular Mexican
Dried Chiles
in the US, it is used in everything from breads, salads, soups, sauces
and
salsas.
Dearbol
is a fresh bright green chili that
when ripe turns a bright red. When carefully dried, the Dearbol will
retain its
vibrant color. Long and skinny the Dearbol chili has smooth skin and is
frighteningly hot. The most common way to use the Dearbol is to lightly
toast
and ground to a powder. This Mexican Dried Chile can also be added to
refried
beans and other Mexican favorites like burritos.
Guajillo
is another popular Mexican Dried
Chile that has a tough, smooth, and dark red skin. Long and narrow it
can be
mildly hot to hot. The sharp flavor lends itself well to table sauces
and
seasoning pastes when ground into a powder. If using Guajillo remember
to
strain thoroughly to remove the tougher bits from the skin.
Mulato
is rarely used fresh unlike some of
the other Chiles. One of the more expensive Mexican Dried Chiles, it is
very
similar to Poblano, but is darker and shinier. The taste is sweet and
could be
compared to chocolate. Ranging from mild to hot, they are about 5”
long. Mulato
is usually toasted or soaked before being ground into a powder. Popular
uses
include mole.
Pasilla
is called chilac when it has ripened
and been dried. It has a rich and sharp flavor and is black and shiny
with
vertical ridges and a wrinkled surface. Toasted or soaked, this Mexican
Dried
Chile is wonderful when blended with table and cooked sauces. It also
makes a
good sauce for seafood.
Seco Del
Norte is actually a dried Anaheim chili.
This 5” long Mexican Dried Chile has a full top and tapers to a pointed
end.
Smooth with a matte finish, this burgundy colored Mexican Dried Chile
has a
light acidic and sharp flavor ranging from very mild to hot. The Seco
Del Norte
is used in asados, carne con chili, chilaquiles, and
enchiladas.
photo credit: Emily Barney via photopin cc photo credit: Sean Garrett via photopin cc photo credit: Mr. T in DC via photopin cc
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