What is Ancho Chile Pepper?
The ancho chile pepper is a dried poblano, and it is one of the most important chiles in Mexican cooking. It is mild, with a rich, sweet flavor that tastes of raisin, dried plum and a little coffee or cocoa. Ancho adds depth and a dark red-brown color to mole, chili, enchilada sauce and braises without making them very hot.
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Ancho powder is ready for rubs, chili and quick sauces. Whole dried anchos are for mole, enchilada sauce and other recipes that toast and blend the pods. For steak night, Ancho Steak Seasoning is a ready-made rub.
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From poblano to ancho
Fresh poblanos are large, dark green peppers often used for chiles rellenos. When they are left to ripen to red and then dried, they become anchos. “Ancho” means wide in Spanish, after the pepper's broad, flat, wrinkled shape. Drying concentrates the sugars, which is why ancho tastes so much sweeter and richer than a fresh poblano.
How hot is an ancho chile?
Ancho measures about 1,000 to 2,000 Scoville Heat Units (SHU), milder than most jalapeños. That makes it one of the most family-friendly dried chiles.
What does ancho taste like?
Sweet and fruity, with raisin, prune and tobacco notes and a slight bitterness like dark chocolate. It is deeper and sweeter than guajillo, which is brighter and tangier. Many sauces use both: ancho for body and sweetness, guajillo for color and tang.
Dishes that use ancho
- Mole poblano: the famous dark sauce with chiles, chocolate, nuts and spices.
- Chili con carne: ancho gives chili a deep, sweet base. Pair it with Texas Red Chili Powder.
- Enchilada sauce: blend toasted anchos with tomato, garlic and broth, or use Enchilada Seasoning as a shortcut.
- Birria and braises: ancho and guajillo together make a rich braising sauce for beef, pork or goat.
- Steak and pork rubs: ancho, coffee, cocoa and brown sugar make a great crust.
How to use ancho powder without soaking
Ancho powder can go directly into a sauce or rub. Start with 1/2 to 1 teaspoon for a pound of vegetables or a small pot of beans, or 1 to 2 tablespoons in a pot of chili. It brings chile flavor and color as well as gentle heat; it is not the same as a multi-ingredient chili seasoning blend.
Recipe: ancho sweet potato wedges
Heat the oven to 425°F. Cut 1 pound sweet potatoes into evenly sized wedges, then toss with 1 tablespoon olive oil, 1 teaspoon ancho powder and salt to taste. Spread in one layer and roast for about 25 to 35 minutes, turning once, until a fork easily enters the centers. Serve with lime and plain yogurt.
Recipe: ancho coffee steak rub
Mix 1 tablespoon ancho powder, 1 tablespoon finely ground coffee, 1 tablespoon brown sugar, 2 teaspoons salt, 1 teaspoon coarse black pepper, 1 teaspoon granulated garlic and 1/2 teaspoon cumin. Rub generously over steaks, pork tenderloin or brisket and let it sit 30 minutes before cooking. Cook steak to your preferred doneness (145°F with a rest is the USDA minimum for whole cuts) and pork to 145°F. Prefer a ready-made blend? Use Ancho Steak Seasoning.
When should you choose whole ancho?
Use whole dried ancho when a mole or sauce recipe calls for toasted, soaked pods. Remove stems and seeds, toast briefly over medium heat until fragrant and pliable (about 15 to 30 seconds per side), soak in hot water for 20 minutes, then blend. Strain if the recipe needs a smoother sauce. One whole ancho equals roughly 1 tablespoon of powder.
Balancing a chile sauce
Ancho can provide the rounded base while a smaller amount of a hotter chile adds heat. Make the ancho sauce first and adjust warmth in small increments with Chile de Árbol or Chipotle Morita. If the sauce tastes bitter, check whether the peppers burned during toasting rather than adding more salt to cover it.
Frequently asked questions
Is ancho chili powder the same as chili powder?
No. Ancho powder is a single ground chile. Chili powder is a blend of chiles and spices such as cumin and oregano.
What is a good substitute for ancho?
Guajillo or New Mexico Red work in most recipes, though both are less sweet. Add a pinch of brown sugar if you miss the sweetness.
How long do dried anchos last?
Stored airtight in a cool, dark place, they keep their best flavor for about a year. Good anchos are still soft and leathery. See our shelf life of spices guide.
Explore more from Savu Birra
Browse our chile peppers and paprika, or read how to cook with whole dried chile peppers and our guide to Mexican and Southwest seasonings.
