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–+ servings
Ancho Chiles Feature

How to Rehydrate Ancho Chiles

Mitch Chapman
Learn how to prepare and rehydrate ancho chiles to be used in a wide variety of Mexican recipes like mole poblano or chorizo.
5 from 3 votes
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Cooking Tip, How-to
Cuisine Mexican
Servings 1 serving
Calories 324 kcal

Equipment

  • Kitchen shears
  • Cast-iron skillet or somal
  • Saucepan

Ingredients
 

US Customary - Metric
  • 1 package ancho chiles
  • Water for soaking

Instructions
 

  • Using kitchen shears, cut off the stems of the chiles and cut them open. Remove the seeds and veins and discard.
  • Heat a cast-iron skillet over medium, then dry toast them for ~30-60 seconds per side, or until fragrant.
  • Bring a saucepan of water to boil, then turn the heat off, add the anchos in, cover the pot, and let the chiles rehydrate for 10-15 minutes, or until they feel soft and pliable.
  • Your chiles are now ready to be used in various recipes, from mole poblano and vegan chorizo to chamoy.

Notes

Nutritional information is a rough estimate and should not be taken as health advice.

Nutrition

Serving: 1serving | Calories: 324kcal | Carbohydrates: 69.9g | Protein: 10.6g | Fat: 5.8g | Saturated Fat: 0.8g | Polyunsaturated Fat: 3.1g | Monounsaturated Fat: 0.5g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 91mg | Potassium: 1870mg | Fiber: 28.7g | Sugar: 41.1g | Vitamin A: 26488IU | Vitamin C: 31.4mg | Calcium: 45mg | Iron: 6mg
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