Current Facts
In Mexico, the ancho is marketed in three grades of quality. "Primero" is the highest grade, consisting of the thickest-fleshed and largest chiles. "Mediano" is the medium grade and "ancho" is the basic grade. Of the dried ancho crop, about fifteen percent is marketed as food colouring and powder. The remainder is purchased by consumers in whole-pods and used mainly in sauces. Ancho chiles account for nearly one-fifth of all chiles consumed in Mexico.
Description/Taste
Varying in colour from dark brick red to deep mahogany, dried ancho chillies reveal a reddish-orange cordovan tint when held up to the light. Mildly aromatic, flat, very wrinkled and appearing almost heart-shaped, the ancho is a dried poblano pepper and is the sweetest of the dried chillies. At its best when aromatic and flexible, it has a medium-thick flesh that offers a somewhat fruity-sweet woodsy flavour with tones of dried plum, coffee, tobacco, liquorice and raisin. It gives a sweet plum-raisin-like flavour to dishes. Named for its broad shoulders, ancho, pronounced AHN-choh, means wide in Spanish. Scoville units (1000-2000)
Nutritional Value
Increasing metabolic rates, the thermic effect of chiles requires six grams of chile to burn off an average of 45 calories in three hours. Capsicums contain more vitamin A than any other food plant, plus provide an excellent source of vitamin C, the B vitamins and significant amounts of iron, thiamine, niacin, magnesium and riboflavin. Conforming to today's nutritional awareness, chiles are cholesterol-free, saturated fat-free, low calorie, low sodium and high in fibre.
Applications
Add their sweet bite to cooked sauces. Use like sun-dried tomatoes. Used in combination of other dried chillies, this pepper's rich sweetness has a mellowing effect. Sprinkle chopped or sliced chillies on foods for piquancy and colour. Enhance meat and poultry, vegetables, casseroles, dips, soups and stews. Add extra zip to chilli con carne, enchiladas or adobados, a meat prepared with a sour seasoning paste. Commercially, anchos are ground into chilli powder, used as colouring agents and made into pates. To prepare, dry-fry or lightly roast in a non-stick skillet a few minutes. Do not scorch or burn or they will taste burnt. Cover with hot, but not boiling, water; let stand at least ten minutes or until soft. Drain; use as desired. A mortar and pestle is especially a convenient tool when preparing dried or fresh chillies as the chillies can be pounded or ground into the desired consistency. A spice or coffee grinder may be used to grind dried chillies into powdered form. To store, keep in dry conditions, preferably in an airtight container. It is advised to wash hands after handling and preparing chillies to prevent eye and skin irritation. Better yet, wear protective rubber gloves.
Ethnic/Cultural Info
Prominently a part of the legend, ancho chiles figure in the origin of "mole poblano". According to the story, this dish was invented in the sixteenth century by Sor Andrea de la Asuncion, a Dominican nun at the Santa Rosa convent in the city of Puebla.
Geography/History
Depending on the region, this chile is known by several names. Confusion exists in the United States over the correct name for the ancho. Growers mistakenly call both fresh and dried forms "ancho". In Mexico, the unripe green pepper is never referred to as "ancho". In California, it is often confused with the pasilla chile. Anchos actually are dried poblano, meaning "people", chillies. The dried ancho, together with the mulato and the true pasilla, form the "holy trinity" of chillies used in traditional Mexican mole sauces.