Although it may sound very obvious to some, for others, it is somewhat complicated to differentiate the types of chilies in the market or when preparing a delicious recipe
He is long and thin, with a deep red hue, his skin is dry but at the same time soft and shiny. It reaches up to 10 centimeters long and 4 wide. One of its main contributions to stews is that it gives it a reddish color. The guajillo chili is commonly used for recipes such as: mole, pozole, menudo, enchiladas, chilaquiles and salsa.
The chipotle pepper is well known as it has a dark brown appearance, it is made from the jalapeno pepper, it is allowed to mature until it reduces in size, it is dried and smoked. This chile in large quantities is spicy, but some prepare it in adobo and others use it a little sweeter, with piloncillo.
It is used as a sauce on chicken, pasta or meat, as well as mixed with dressings or oils to give it an eccentric touch. There are even some recipes that use it for a delicious cream with cream cheese and milk.
This chili is like chipotle, it comes from another chili, the poblano. It is left to dry so that it obtains a darker and brown color, it is very similar to the ancho chili, although the mulato chili is smaller and has a dark brown hue, so if you get confused, you can put them together and differentiate them by these characteristics.
Its main use is in mole poblano, in pot mole, marinade and in sauces for chicken and meat.
Speaking of the great resemblance between the mulato chili and the ancho chili, we have to talk about this chili that changes its name by region, for example, red pasilla chili or in other states they call it: red chili, Chinese chili or colored chili. Knowing a little more about its characteristics, it is a chili that measures approximately 12x15 centimeters, it also comes from the poblano chili but unlike the mulato chili it is made by drying, it has a flexible texture and a characteristic reddish color.
In terms of flavor, it is not such a hot pepper but it gives a variety of nuances to stews, very interesting. Among the dishes in which it deals are: stuffed chilies, sauces, marinades, it gives color to broths and it is also used to prepare enchiladas.
There is not much science to differentiate this chili, like others that complicate our lives. It is elongated and very thin, it is green when it is on the trees or freshly cut and over time it begins to take on a red color, that means it is ripe. It is also known as rat tail, alfilerillo chili or yahualica.
What a sting! So you should use it sparingly if you don't want to get chilled, but if you're brave, don't stop! Among the stews in which he deals are: in sauces, pasta, seafood and sometimes with vegetables.
Now that you know all the variety of types of dried chilies, you can find them in the Don Zabor products in your favorite self-service store. Soon we will have some delicious recipes with these ingredients, stay tuned!