Rancho Gordo - Ancho Chiles - 4oz
Rancho Gordo - Ancho Chiles - 4oz
Rancho Gordo - Ancho Chiles - 4oz
Rancho Gordo - Ancho Chiles - 4oz
Rancho Gordo - Ancho Chiles - 4oz
Rancho Gordo - Ancho Chiles - 4oz

Rancho Gordo - Ancho Chiles - 4oz

$6.00

Dense, raisiny anchos are the foundation chile for many, many sauces. By drying fresh Poblano chiles, the flavors are allowed to fully develop. With very little heat, you can use many of them for an intense chile flavor. 

Traditionally Mexican cooks will very briefly toast them, then rehydrate them in warm water and then blend them with onion and garlic and a little bit of the soaking water. This paste is fried and then thinned out with stock or water. You can add guajillos or deArbol chiles for more heat or enjoy the sauce as is. 

If you're comparing chiles, we like to think of them this way:
Anchos: The foundation. Dense, raisiny but mild heat. Ideal for Sauces
Guajillos: Light and hot, super fruity. Nice for sauces but not a lot of body. We like 2 anchos to 1 guajillo. 
De Arbol: Very hot. Mostly for salsas.
Cascabel: No real heat but great nutty flavor. Mostly used for salsas. 

Production: Mexico

Photos by Steve Sando

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