Dried chiles are excellent for all kinds of dishes, and can provide not only heat but a rich, deep flavor as well. Dried chiles can be simply dried or smoked to provide a sweet and smoky flavor to dishes. Add the dried chiles in the beginning or middle of cooking to release all of their flavors. To use straight from the market, dust off any dust with a soft towel. The seeds can be left inside but are most often removed before preparing. The skins are generally left on them, unless they are intended to be ground up to a smooth paste, then they can be removed after soaking.

Varieties

There are a great number that can be found in Mexican and Latin American markets. Here are some of the popular dried chiles out there, and also some of the best tasting and unusual as well.

Dried Ancho
This is actually a dried poblano. Its color is a rich dark reddish-brown to burgundy and its flavor is rich and sweet.

Dried Arbol
These bright red chiles are thin and long, but short at about 3 inches in total length. It is a spicy chile that goes great in sauces and soups.

Dried Anaheim
Also called the dried California chile. Anaheims when fresh are mild in both flavor and heat and the dried versions have the same profile. They are great when a mild, dried chile is desired in stews.

Dried Mulato
This dried poblano is used often in moles. Its smoky flavor pairs well with other sauces and stews and is a rich, dark color.

Dried Negro
Also called the dried chilaca, this has a medium heat to it. These are a reddish color with a mild flavor. It is great used in chicken and pork soups and stews. The fresh version is the pasilla chile.

Dried New Mexico
The dried New Mexico chiles are great when ground up and sprinkled in beef and pork dishes. Its heat isn’t too hot, and can be used in the same dishes as the fresh New Mexico chile is used, just added at the beginning of the dish to release its full flavors. If a recipe calls for this and these are unavailable, substitute the Anaheim, both in dry and fresh forms.

Dried Pequin
These tiny, dried chiles are hot and orange to red in color. These have an intense flavor and are an attractive addition to many sauce recipes.

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