Dried Chile: Ancho
Dense, raisiny anchos are the foundation chile for many, many sauces. By drying fresh Poblano chiles, the flavors are allowed to fully develop. With very little heat, you can use many of them for an intense chile flavor.
Traditionally Mexican cooks will very briefly toast them, then rehydrate them in warm water and then blend them with onion and garlic and a little bit of the soaking water. This paste is fried and then thinned out with stock or water. You can add guajillos or deArbol chiles for more heat or enjoy the sauce as is.
Also addictive is Scissor Salsa. You simply cut the chiles into strips and slowly rehydrate in an oil and vinegar base. Perfect for taco stuffing. We have the recipe for you here.
These are top quality, moist dried chiles. We don't recommend ordering more than you can use in the immediate future. They are fine even when they are more brittle but it's best to enjoy them at their prime, which is how we will ship them to you.
If you're comparing chiles, we like to think of them this way:
Anchos: The foundation. Dense, raisiny but mild heat. Ideal for Sauces
Guajillos: Light and hot, super fruity. Nice for sauces but not a lot of body. We like 2 anchos to 1 guajillo.
De Arbol: Very hot. Mostly for salsas.
Cascabel: No real heat but great nutty flavor. Mostly used for salsas.
Download our Rancho Gordo Chile Guide here.
Latin: Capsicum annuum