Ancho chile
Method: Dry-toast at 225 to 275°F for 20s to 40s.
Dried poblano. Toast on a comal until pliable, then soak. Backbone of mole and adobo.
Flavor
sweet, fruity, raisin
Method: Dry-toast at 225 to 275°F for 20s to 40s.
Dried poblano. Toast on a comal until pliable, then soak. Backbone of mole and adobo.
sweet, fruity, raisin