Can’t Find Dried Ancho Chiles? These 7 Substitutes Will Save Your Dish!

If you've ever stood in your kitchen mid-recipe, staring at the spice rack and realizing you're out of a key ingredient like dried ancho chiles, you know how frustrating it can be. Fear not — this guide is here to rescue your dish with flavorful substitutes that won't make you compromise on taste.

Table of Contents

• What Are Dried Ancho Chiles?
• Why You Might Need a Substitute
• Top 7 Dried Ancho Chile Substitutes
• Buying Guide for Ancho Chile Alternatives
• Cooking Tips When Using Substitutes
• Final Thoughts: Spice It Up Without Stress

What Are Dried Ancho Chiles?

Dried ancho chiles are the dried version of poblano peppers. They’re mildly spicy (about 1,000–2,000 Scoville Heat Units), rich in flavor, and have a slightly sweet, smoky undertone. Commonly used in Mexican cooking — especially in sauces like mole or adobo — they bring depth without overpowering heat.

Their versatility makes them a staple in many kitchens. But what do you do when you don’t have them on hand?

Why You Might Need a Substitute

Maybe you’re in the middle of preparing enchiladas, or you're trying out a new mole recipe, and suddenly — no ancho chiles. Here are some common reasons why you might need a replacement:

• They're out of stock at your local store
• You're in a rush and want to avoid a trip to the market
• You're catering to different spice preferences
• Your pantry doesn’t carry them yet

Luckily, there are several alternatives that offer similar flavor profiles and heat levels — and we’ve got the list right here.

Top 7 Dried Ancho Chile Substitutes

Here’s our curated list of the best options to replace dried ancho chiles — each with its own unique character, flavor profile, and ideal use case.

1. Dried Poblano Chiles (Guajillos)

If you really want to stay true to the original, try using dried guajillo chiles. While not identical to anchos, they're from the same pepper family and offer a mild heat (2,500–5,000 SHU) with a bright, tangy note and subtle berry tones.

Feature	Description
Heat Level	Mild to moderate
Flavor Profile	Tangy, fruity, with light berry notes
Ideal For	Salsas, marinades, soups

2. Pasilla Chiles

Pasilla chiles (also known as chilaca) are darker, thinner, and have a more raisin-like flavor. They’re often confused with anchos but are actually a different variety altogether. Still, they work well as a substitute due to their mild heat and complex earthiness.

Feature	Description
Heat Level	Mild
Flavor Profile	Earthy, chocolatey, prune-like
Ideal For	Moist sauces, braises, stews

3. Mulato Chiles

Mulato chiles are another excellent alternative — richer, sweeter, and slightly spicier than ancho chiles. They add a deep, almost licorice-like flavor, making them perfect for complex dishes like moles.

Feature	Description
Heat Level	Mild with a slow build
Flavor Profile	Chocolate, licorice, tobacco notes
Ideal For	Mole sauces, hearty stews

4. New Mexico Chiles

New Mexico chiles (sometimes called California chiles) are milder than ancho chiles and have a slightly grassier flavor. Great for those who prefer a less smoky alternative.

Feature	Description
Heat Level	Very mild
Flavor Profile	Clean, crisp, slightly peppery
Ideal For	Southwestern dishes, enchilada sauces

5. Chipotle Powder (Use Sparingly)

If you’re okay with a much smokier, spicier kick, chipotle powder can stand in for dried ancho chiles — though only in small amounts due to its intense heat and smokiness.

Feature	Description
Heat Level	Moderate to high
Flavor Profile	Smoky, woody, bold
Ideal For	Rubs, barbecue sauces, chili blends

6. Crushed Red Pepper Flakes

In a pinch, crushed red pepper flakes (often made from cayenne or similar peppers) can be used to mimic the heat of ancho chiles. Just keep in mind that these flakes pack more punch and lack the sweetness and complexity of anchos.

Feature	Description
Heat Level	Moderate to high
Flavor Profile	Sharp, pungent, spicy
Ideal For	Fast meals, pasta, hot oils

7. Smoked Paprika

While not a direct heat source, smoked paprika can help replicate the earthy, smoky backbone of ancho chiles. Combine it with a bit of cayenne or black pepper to add warmth.

Feature	Description
Heat Level	Mild (unless mixed with hotter spices)
Flavor Profile	Smoky, sweet, aromatic
Ideal For	Dry rubs, stews, roasted vegetables

Buying Guide for Ancho Chile Alternatives

When choosing a substitute, consider where you’ll be using it — whether in a sauce, soup, stew, or dry rub. Here's a quick breakdown of what to look for based on the substitute:

For Authentic Flavor Replication

• Best Option: Guajillo or Pasilla Chiles
• Where to Buy: Specialty spice shops, Latin markets, online retailers like Penzeys or The Meadow
• Look For: Whole, pliable chiles without cracks; avoid overly brittle ones

For Everyday Cooking

• Best Option: New Mexico Chiles or Crushed Red Pepper Flakes
• Where to Buy: Grocery stores, online spice sellers, Amazon
• Look For: Consistent color (avoid faded ones), fresh aroma

For Intense Flavor Boosts

• Best Option: Chipotle Powder or Smoked Paprika
• Where to Buy: Grocery stores, specialty spice vendors, bulk food suppliers
• Look For: Rich, concentrated aroma; avoid clumpy or stale-smelling powders

Cooking Tips When Using Substitutes

• Toast First: Whether whole or powdered, lightly toasting chiles enhances their natural oils and unlocks deeper flavors. Use a dry skillet over medium heat for 1–2 minutes per side.
• Rehydrate Smartly: If using whole dried chiles, soak them in warm water or broth for 20–30 minutes before blending. This softens them and prevents bitterness.
• Balance with Sweetness: Many substitutes lack the subtle sweetness of ancho chiles. Add a pinch of brown sugar, honey, or maple syrup to balance the flavor in sauces or marinades.
• Adjust for Heat: Some substitutes are spicier than anchos. Start with less, then taste and adjust gradually.

Final Thoughts: Spice It Up Without Stress

You don’t need to run to the store every time a recipe calls for dried ancho chiles. With the right knowledge and a few pantry staples, you can easily swap in a substitute without sacrificing flavor or texture. Whether you opt for guajillos for authenticity or smoked paprika for smokiness, the world of dried chiles offers plenty of room for creativity and experimentation.

So next time you’re out of ancho chiles, just take a peek at your spice rack — the answer might already be there waiting for you!