POSTED IN: Chiles , Ingredients
TAGS: Ancho , Chile , Chili , Chilie , Dried , Poblano
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The Ancho chile is a stellar ingredient in Mexican cuisine. It is probably the most used dried Chile throughout Mexico and no wonder why: Its flavor is unmatchable.

The Ancho is the Poblano Chile that has been ripened to a deep red and then dried. This concentrates the already exuberant and fruity flavors of the Poblanos (continue for more information and photo). 

It is wide, chubby, wrinkled and very pliable, different from other dried chiles. It has a deep reddish brown skin, with a bit of shine, which sort of imitates its flavor as well. Deep and rich, sharp and fruity, it has a hint of bittersweet notes and a resemblance to the flavor of prunes. It is very mild in heat.  

Ancho chiles can be easily found in grocery stores throughout the US. They are typically rinsed, seeded and then toasted and/or soaked or simmered in hot water.

Please sign me and my family up for any email updates. We're not on Facebook or any of the other social networking sites out there now days...So how do I get a message to Pati? It's simply to share with her how fond we are of her and her tv program and the fact that she shares her recipes freely on this site.
Thanks.

Hola John, Thank you for reaching out to me. My email address (HOLA@PATISMEXICANTABLE.COM) can be found on my website under contact. I absolutely adore hearing from reader or viewer friends! It is one of the best parts of my day to hear from people who are enjoying the show and website. Please continue to post and share any exciting stories.

Just saw your show with the pork and tamales and baked banannas
Enjoyed it and love getting the receipes on the computer.

Glad to read about you. Wish I could get the receipe for old fashioned home made tortillas. My mother-in-law made them fresh
everyday they replaced bread in that family.