Whole Mulato Chiles
The Mulato Chile is a large, flat and wrinkled pepper with a sweet and smoky flavor and medium heat.
Suggested uses
Basic prep
For maximum flavor dry toast chiles in a hot skillet until fragrant or in a 350° oven until puffy and fragrant. Rinse with warm water and soak for 10 minutes to rehydrate or add directly to recipe that will cook for at least 10 minutes.
Storage & handling
Store in cool, dry place
Ingredients
Dried mulato chiles.
The Mulato Chile is a close relative to the poblano pepper, left to ripen to a rich brown before being dried. The ripening adds to its character, giving it a signature dark flesh and undertones of cherry, chocolate and tobacco. Mulato is a primary ingredient in traditional Mexican mole sauces, dating back to the origin of the sauce that was invented in the 16th century by Sor Andrea de la Asuncion, a Dominican nun in the city of Puebla.
Part of the Capsicum annuum family, these peppers have been part of the human diet in the Americas since at least 7500 BC. While they are now staples in many cuisines, they were not introduced to Europe and Asia until the late 1400's when they were brought to Spain and quickly traded for their variety and as a cheaper alternative to the pricey peppercorns.
Classic recipe
Mole Rojo with Chicken
While it still involves a complex preparation process, Mole Rojo comes together faster than Mole Poblano, making it an excellent compromise when the craving strikes. This traditional version uses Mulato Chiles as the smoky, rich pepper core of flavor.
