Chili Ancho

Ground Ancho Chili, a fruity-sweet poblano for mole and Mexican sauces

The ancho chili is the dried poblano and one of the most important chilies in Mexican cooking. Ground, it brings a fruity-sweet aroma with notes of dried plum and raisin and a fine tobacco note in the background. The heat is mild to medium, with the fruitiness to the fore. We pack it in our workshop in Klingenberg am Main.

How to use

Ground ancho is the base for classic mole sauces such as mole negro and mole rojo. It gives enchilada sauces, adobo marinades, chocolate sauces and braises depth and fruit without too much heat, and seasons Mexican bean dishes, pozole and BBQ rubs. It harmonises especially well with dark chocolate, red wine and braised beef.

Good to know: toast the powder briefly in a little oil before you add liquid, then the fruity aroma develops best. Dose sparingly at first and adjust later.

Ancho adobo marinade in 4 steps

1. Mix 2 tbsp of ground ancho with 1 tbsp oil, 2 tbsp water and 1 tbsp vinegar into a paste.
2. Grate in two cloves of garlic and season with 1 tsp oregano, a little cumin and salt.
3. Coat pork, beef or chicken with the marinade and let it rest for at least two hours.
4. Fry or grill the meat and serve with lime and fresh coriander.

What makes it special?

Ancho belongs, with guajillo and pasilla, to the classic trio of Mexican mole chilies. Unlike hot varieties, ancho puts the fruit to the fore, plum, raisin and a subtle smoky, tobacco note give sauces depth while the heat stays mild.

At a glance

• Dried poblano chili, finely ground
• Fruity-sweet with plum, raisin and tobacco notes
• Mild to medium hot, fruit to the fore
• A classic for mole, adobo and enchilada sauce
• Also for chocolate sauces, BBQ rubs and bean soups

Goes well with

For a real mole, combine ancho with Chili Guajillo and Chili Pasilla, rounded off with our ready-made Mole. For more heat, our ground Chili is a good match. Find more in our spice blends collection.

Frequently asked questions

How hot is Chili Ancho?
Mild to medium. The fruitiness is to the fore and the heat is easy to control.

What is ancho exactly?
The dried form of the poblano chili, here finely ground. It is one of the most important chilies in Mexican cooking.

What do I use ancho for?
Above all for mole, adobo marinades, enchilada and chocolate sauces and for braises and bean soups.

How do I get the best aroma?
Toast the powder briefly in oil before you add liquid. That way the fruity depth develops best.