Summary

Mulato chile is a variation of dried poblano, essential in crafting mole sauces. It is characterized by its hints of dried fruit and a gentle spiciness, making it an excellent choice for pureeing into enchilada sauces or incorporating into soups and stews. This chile's versatility is celebrated in various traditional Mexican dishes, where it imparts a deep, rich flavor.

History

The mulato chile, a close relative of the ancho chile, is a dried Poblano pepper, primarily cultivated and used in Mexico. Its historical roots are deeply entrenched in the creation of traditional Mexican dishes, especially the famed mole sauces. Unlike the ancho, which is dried from a ripe poblano, the mulato is made from a poblano that is allowed to mature until it turns a dark brown, giving it a unique flavor profile with hints of dried fruit and a mild, smoky spiciness. This pepper has been a staple in Mexican cuisine for centuries, used not just for its flavor but also for its versatility in various traditional dishes.

In different regions of Mexico, the mulato chile's culinary applications can vary significantly. In some areas, it's the star ingredient in rich, complex mole sauces, while in others, it might be found enhancing the flavors of stews and meat dishes. This chile's adaptability and mild heat level make it a favorite among those who prefer a subtler spice, allowing it to blend seamlessly into a variety of recipes.

Why We Love It

We love mulato chile for its understated heat and its complex flavor notes of dried fruit. It's our go-to for adding depth to mole sauces, and we find it equally delightful when pureed into enchilada sauces or tossed into a simmering pot of stew. Its ability to enhance without dominating makes it a cherished spice in our kitchen.

The More You Know

The dark, almost black color of the Mulato chile contributes not only flavor but also a beautiful, rich hue to the dishes in which it’s used.