Ancho chilies (dried)

chile ancho

Flavor and role

Dried poblano peppers, dark reddish-brown, with a raisin-like sweetness, subtle smokiness and mild heat.

Typical dishes and uses

Pozole, mole, chili con carne, enchilada sauce.

Substitutes

Pasilla chilies 1:1, or 1 tsp smoked paprika + 1 tsp chili powder = 1 ancho.

Storage

Airtight in a cool, dark place for 6 months to 1 year. Prepare and soak them as for guajillo.

Main countries

Mexico

Used in this book

Pozole RojoBirria Tacos with ConsoméChicken Enchiladas RojasChicken in Mole PoblanoAl Pastor Chaufa with Charred Pineapple (Peruvian-Chinese × Mexican)Short Rib and Shank Quesabirria TacosBirria Ramen with Soy-Marinated EggBirria Grilled Cheese with Consomé DipChile Colorado Beef BurritoGuajillo-Ancho Chicken Chilaquiles with Crispy Fried EggTexas Bowl of RedCurry Goat Birria-Style Tacos (Jamaican × Mexican)Three-Chile Enchiladas GratinadasThree-Chile Mole Poblano with Plantain and TomatilloMole Chicken Bánh Mì with Pickled Carrot and Daikon (Mexican × Vietnamese)Mole Brownies with Ancho Chile, Almonds and Toasted SesamePozole Rojo Especial (Bone-In Broth and Chile de Árbol Salsa)Pozole Quesatacos with Red Consommé DipGuajillo Sopa de Fideo with Crispy Ancho ChileTacos al PastorAncho-Guajillo Braised Pork Tamales

Updated 2026-10-10