Dark reddish-brown to black with wrinkled skin, ancho chiles are the name of poblano chiles when dried. They have a mild heat level, and, along with guajillos, are one of the most commonly used ...

Some of the most common chilli varieties are: Poblano - mildly hot, dried chilli used in the Mexican mole poblano sauce Mulato Isleño - mildly hot chilli with a deep, sweet flavour Ortega ...

What I do like about mole poblano is the mixture of two dried chillies, mulato and pasilla, which gives the sauce a dark roasted fruitiness with just a hint of heat. Toast the chillies in a frying ...

The secret ingredient? There are almost too many to count. Dried pasilla, poblano, ancho, and mirasol chiles blend with cocoa and a variety of seeds, including pepitas, to build the mole’s complex ...