Ancho chilli, is one of the most used dried chiles in Mexico is the dry form of chile poblano. It is dark red and is between 12 and 15 centimeters long. Although very similar to the chile mulato tastes with different nuances. Your degree of spiciness varies greatly, from very strong to slightly spicy. The ancho is used in a myriad of dishes and is often combined with other dried chilis as the mulatto and pasilla for making moles and marinades. In some cases it is also used to make stuffed peppers.
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