Description
- Mulato chiles are dried Poblanos.
- The color of the both of these chiles while growing is dark green. Ancho chiles are picked when they ripen to red and are then dried. Mulato chiles are allowed to ripen longer turning a dark brown where they are then picked and dried.
- Youll also find Mulato Chiles used in other Mexican sauces and stews, including chicken with rice.
- To rehydrate your dried chiles rinse them first with warm water, then soak in hot water for 10 minutes to rehydrate.
The name Poblanos pays homage to the native region these chiles were first cultivated which is a city in Mexico called Pueblo. Poblano translates to pepper from Pueblo. Dried Mulato chiles are part of the holy trinity of Mexican chiles (along with the dried Ancho Chile and the dried Pasilla Chile). Mulato Chiles are closely related to the Ancho Chile, which is also a Poblano chile and the difference between the two is when they are harvested. Mulato chiles are allowed to ripen longer turning a dark brown where they are then picked and dried. This additional ripening time adds to the Mulatos flavor characteristics and while it is a subtle nuance it does have its place in authentic Mexican cuisine. Along with the other two members of the holy trinity the Ancho and Pasilla Chiles, the Mulato chiles is a key ingredient in mole poblano, or sometimes referred to as Mexican mole, a dark brown chocolaty and spicy sauce that is usually served over chicken or meat. Dried mulato chiles are ideal for mole recipes due to their dark brown color after soaking. Cooks in Mexico make stuffed Mulato peppers (similar to stuffed Poblanos) by rehydrating the chile pods, removing the seeds and then stuffing the pods with breadcrumbs, cheese and shrimp. These are then pan fried in oil. Once rehydrated, dice or puree and add to your recipe. You can also add them directly to any recipe that that has enough liquid and will cook at least 10 minutes.