Summary

Ancho chile flake is the dried, flaked version of the poblano pepper, known for its rich, raisiny flavor that adds a luscious and mild chile seasoning to various dishes. It’s an essential component in traditional Mexican mole and enchilada sauces but doesn't shy away from enhancing the depth of flavor in soups and stews. These flakes are not only convenient but also maintain the full-bodied taste expected from their whole counterparts. Ancho chile flake is a single ingredient spice, so no list of ingredients is necessary here.

History

Across different cultures, the use of ancho chiles varies significantly. In Mexican cuisine, they are a staple, particularly in mole sauces, where their mild sweetness complements the rich complexity of the sauce. In contrast, in American cooking, ancho chiles might be used more sparingly, often in chili powders or as a rub for meats. Historically, ancho chiles have been used not just for their flavor but as a coloring agent in a variety of dishes, giving them a distinctive deep red hue that is visually appealing as well as tasty.

Why We Love It

We love ancho chile flake for its subtle sweetness and mild heat. It's fantastic for those who appreciate a hint of chile without overwhelming spiciness. We often find ourselves reaching for it to sprinkle into chocolate desserts for an unexpected twist or to kick up our morning avocado toast.

The More You Know

If you're feeling adventurous, try adding a pinch to your next chocolate cake or brownie mix for a subtle, smoky depth that'll have everyone guessing your secret ingredient!