Ancho Chile : Pati's Mexican Table

Pati Jinich

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.

POSTED IN: Chiles, Ingredients

TAGS: Ancho, Chile, Chili, Chilie, Dried, Poblano

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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.

John Zuniga | July 16, 2011 at 10:52 pm | Reply

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.

Pati Jinich | July 21, 2011 at 11:14 am | Reply

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.

Janice Zunino | July 23, 2011 at 12:41 pm | Reply

I just watched your show this morning (July 30th on WVPT) where you made empanadas and Mexican casserole with chili reijos, rice, cheese, cream, etc. My children are vegetarains and it looked like a wonderful dish to fix for them, but couldn’t find the recipe on site. Please help me with this recipe, They come for dinner about every 6 weeks. Thanks!

Ann Hester | July 28, 2012 at 3:08 pm | Reply

Hola Ann, Here is a link to all of the recipes from that episodehttp://patismexicantable.com/2011/04/episode-105-convent-food.html. I hope you and your children enjoy!

Pati Jinich | August 1, 2012 at 11:08 pm | Reply

Hi Pati, I just discovered you website and am looking forward to your TV Shows. I have visisted Mexico many times and love Mexican food and cooking. I have been cooking for a lot of years and everything I find Mexican is very complicated. I love what I am seeing on your shows and am looking forward to trying some of your recipes. One Happy Gringo!!

Ray Dail | January 14, 2013 at 9:35 pm | Reply

Hola Happy Gringo!!! So happy you are enjoying my site and shows: that’s what I aim for…

Pati | January 14, 2013 at 10:20 pm | Reply

Dear Pati,
I made the mexican rice casserole dish yesterday and what a terrific side dish it is! Served it with red snapper veracruz and it was a perfect coupling. Also a great dish for the vegetarian dinner guest. Thanks so much. Love your cooking show Pati. Betty

Betty Fraser | January 19, 2013 at 8:46 pm | Reply

Betty, Thank you so much for letting me know how the casserole turned out!!

Pati | January 24, 2013 at 9:57 pm | Reply

May I please get the ‘soaking liquid’ recipe? While watching your show, the signal blanked in & out, so I didn’t get the information!

Thank you,
Corrine

Corrine | January 21, 2013 at 1:26 pm | Reply

Hi Corrine, I’m unsure which dish you are specifically referring to, however ‘soaking liquid’ in my recipes refers to the liquid (usually water) the dried chiles (or sometimes beans) were steeped in. You’ll want to reserve that liquid and add it later when the recipe calls for it. I hope this helps!! Please let me know which recipe you want to try, and I can help you further!

Pati | January 23, 2013 at 4:05 pm | Reply

Hi Pati,
I lost some of the information for the chili u had on PBS today, u had used bacon, cloriso(sausage) and not sure what else. I would love to have this receipe> Thanks Erma It was Jan 26, 2013

Erma Monhollon | January 26, 2013 at 11:04 pm | Reply

Hola Erma, I believe you are looking for the Cowboy Charro Beans? Here’s the recipe: http://www.patismexicantable.com/2011/04/cowboy_charro_beans/

Pati | January 29, 2013 at 11:02 pm | Reply

Thanks for the receipe, that is the one.!!!

Erma Monhollon | January 30, 2013 at 4:58 pm | Reply

Ingredients : Chiles