Chile ancho

Appears in
Food from My Heart: Cuisines of Mexico Remembered and Reimagined

By Zarela Martínez

Published 1992

  • About

A large dried red chile with wrinkled skin, one of the most important in my cooking. The name means “broad chile,” It is semihot and vaguely heart-shaped, dark red to reddish brown in color. When fresh the same variety is called poblano. It is fairly interchangeable with another large dried variety, the chile mulato.