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The dried form of the poblano pepper, the Ancho is one of the most important chiles in Mexican and Southwestern cooking. A must-have for mole and enchilada sauces with it's bold smokiness and deep earthiness, the Ancho is a widely versatile pepper thanks to it's medium/mild heat and big flavour.
Weight: 85 gr
Product of Mexico
Used them to make Birria tacos, probably the best homemade tacos I’ve ever had
Made ancho-lentil soup from Veganomicon. I recommend trying that recipe. Wear gloves!
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