Dried Chiles

Dried Chiles

Ancho Chiles

Broad, wrinkled dried poblano chiles valued for mild heat and a deep, sweet dried-fruit character.

Cook with it: Authentic Pozole Rojo (Mexican Red Pork & Hominy Stew) · Mole de Olla with Beef Shank and Chuck Roast

Dried Chiles

Chile de Árbol

Slender red chiles used fresh or dried, with the dried form providing a sharp, hot accent in salsas and other preparations.

Cook with it: Fire‑Roasted Chile de Árbol Salsa (Authentic Salsa Roja) · Mole de Olla with Beef Shank and Chuck Roast

Dried Chiles

Chile Japonés

Small red dried chiles for recipes that specifically call for japonés. Keep them distinct from the broader guajillo and ancho when following a mixed-chile ingredient list.

Dried Chiles

Chiltepín

Tiny chiles with assertive heat, suited to a carefully measured accent. Crush or prepare them as directed rather than adding a handful because the pods look small.

Dried Chiles

Guajillo Chiles

Long red dried chiles that bring fruity flavor, red color, and usually gentle to moderate heat to sauces, adobos, and broths.

Cook with it: Authentic Pozole Rojo (Mexican Red Pork & Hominy Stew) · Pambazos (Guajillo Dipped Chorizo & Potato Sandwiches)

Dried Chiles

Morita

Small smoke-dried chiles that bring both heat and a fruity, smoky flavor. Use the recipe quantity to give a salsa or sauce its intended balance.

Dried Chiles

Mulato

Dark dried chiles used in mole blends for deeper, rounded flavor. Measure them alongside the other named chiles when a recipe calls for a particular blend.

Dried Chiles

Pasilla

Long, dark dried chiles for layered sauces and moles. Check the label for pasilla rather than assuming a broad dried ancho is the same ingredient.