Here are 11 dried Mexican chiles to know and love
The chipotle is actually a smoked, dried version of one of Mexico’s most common fresh chiles, the jalapeño. They’re red because they are picked at the end of the ripening process, but the smoking and drying process can turn some chipotles an ashy, brown-tan color.
Chipotles have a medium heat, and are known for their distinct smokiness and earthy flavor. By simply soaking chipotles in boiling water, then blending with a few tomatillos, you can have a simple, medium-heat salsa to dip your chips in.The árbol is a versatile chile. It goes with everything, and its flavor changes depending on how it is handled—toasting and frying it before soaking it, for example, intensifies its heat and nutty qualities.
Mulatos are thick, meaty chiles, so they make a great addition to moles, pozoles, and other dishes where they can be blended into adobo or thick paste to add body, intense ripe fruit flavors, and dark colors to a dish.The cascabel is a round, hollow chile, and its name comes from the Spanish word for rattle .
What it lacks in heat it makes up in strong aromas and an intense fruity sweetness reminiscent of tropical fruit. A great choice for when you want a chile with flavor but not much heat.The ancho is a poblano chile that has been ripened to a deep red, then picked and dried. Its spice level fluctuates depending on the individual chile, but in general, the ancho has mild to moderate heat.
Anchos are particularly good for marinating meats as part of an adobo , or you can stir some ancho adobo into masa to give a small kick of heat and beautiful dark red color.
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