When Ancho Isn’t Around: 7 Dried Ancho Substitute Secrets You Can’t Miss!

When Ancho Isn’t Around: 7 Dried Ancho Substitute Secrets You Can’t Miss!

If you're deep into the world of chiles and spices, you've probably already fallen head over heels for dried ancho peppers. With their smoky sweetness and mild heat, they’re a staple in Mexican cuisine — especially when making sauces, moles, or hearty stews. But what happens when you reach for that last packet of anchos only to find it empty?

Fear not! This article is your ultimate guide to finding the best dried ancho substitute, whether you're looking for a flavor twin, a bit more heat, or something totally different but still delicious.

A Quick Rundown on Dried Ancho Peppers

Dried ancho peppers are the dried form of poblano peppers. Once harvested and sun-dried, poblanos become anchos, developing a deep reddish-brown hue and a complex, earthy flavor profile. They bring a gentle warmth (typically between 1,000–2,000 Scoville units), making them ideal for both spice newcomers and seasoned chefs alike.

Common uses include:

  • Making red enchilada sauce
  • Blending into mole
  • Adding depth to soups and stews
  • Infusing oils and vinegars

So when ancho isn’t an option, which dried chili can step up to the plate?

Key Features of Ancho Peppers

Feature Description
Heat Level Mild (1,000–2,000 SHU)
Flavor Profile Earthy, sweet, slightly smoky with notes of cocoa and coffee
Best Used In Sauces, moles, stews, soups, marinades
Texture Dry but pliable; easy to rehydrate

Top 7 Dried Ancho Substitute Options

Here’s a curated list of seven dried chiles that make excellent substitutes for ancho peppers — each bringing something unique to the table. Whether you're after similar heat, richer flavor, or a bold new twist, there's one here for you.

1. Guajillo Peppers

If you had to pick just one substitute, guajillos would be it. These long, dark red chiles are second in popularity only to anchos in Mexican cooking.

Dried guajillo peppers on counter

Why It Works: Guajillos offer a similar heat level (2,500–5,000 SHU) and a bright, tangy flavor with hints of green tea and berries. They pair well with tomatoes and garlic, making them ideal for salsas and sauces.

2. Pasilla Peppers

Pasilla negro, or “little raisin,” is another Mexican classic known for its wrinkled appearance and rich flavor.

Why It Works: Slightly hotter than anchos (2,500 SHU), pasillas have a dark, raisiny taste with hints of licorice and tobacco. Perfect for deeper, more intense sauces and braises.

3. Mulato Peppers

Mulato is like ancho’s darker, richer cousin. Also made from a dried poblano, but left longer on the plant to develop deeper color and flavor.

Why It Works: Slightly sweeter and spicier (2,500–3,000 SHU) than anchos, with pronounced chocolate and licorice notes. Ideal for moles and slow-cooked dishes.

4. New Mexico Chiles

Also known as California chiles, these dried red peppers are milder and less fruity than anchos.

Why It Works: Mellow heat (1,000–1,500 SHU) and a clean, earthy flavor. Great for Tex-Mex dishes and simple red sauces where you don’t want too much complexity.

5. Anaheim Peppers (Dried)

Typically used fresh, Anaheim chiles can also be found dried and used similarly to anchos.

Why It Works: Very mild (500–2,500 SHU), with a grassy flavor. Good for those who want a gentler spice but still some pepper presence.

6. Cascabel Peppers

Small, round, and nutty, cascabels rattle when shaken — hence their name (“rattle chili”).

Why It Works: Nutty, slightly woody flavor with moderate heat (1,000–3,000 SHU). Excellent for sauces, especially those with nuts or sesame seeds.

7. Chipotle Peppers (Dried Smoked Jalapeños)

For those who want a little extra kick and lots of smoke.

Why It Works: Spicy (2,500–8,000 SHU) and smoky from smoking. Use sparingly if you want to replicate ancho’s mildness, but chipotles add a fiery edge and depth to dishes.

Ancho vs. Substitute: Comparison Table

Chile Heat (SHU) Flavor Notes Best For Texture
Ancho 1,000–2,000 Earthy, sweet, smoky, cocoa-like Mole, sauces, soups Dry but pliable
Guajillo 2,500–5,000 Tangy, berry, green tea Salsas, tomato-based sauces Thin and crisp
Pasilla 2,500 Raisiny, licorice, tobacco Dark sauces, braises Wrinkled and brittle
Mulato 2,500–3,000 Chocolate, licorice, caramel Moist moles, rich sauces Thicker and softer
New Mexico 1,000–1,500 Earthy, vegetal Tex-Mex dishes, red sauces Dry and flaky
Anaheim 500–2,500 Grassy, mild Stuffed dishes, light sauces Crisp and thin
Cascabel 1,000–3,000 Nutty, woody Nut sauces, creamy soups Hard, round, and rattly
Chipotle 2,500–8,000 Smoky, spicy, meaty Smoky rubs, adobo sauces Dry and leathery

Buying Guide: How to Choose the Right Dried Ancho Substitute

Selecting the right dried ancho substitute depends on your recipe, preferred heat level, and desired flavor profile. Here’s how to choose wisely:

Step 1: Know Your Recipe Type

  • Moles and Complex Sauces: Go for mulato or pasilla for their rich, layered flavors.
  • Tomato-Based Sauces: Guajillo pairs beautifully with acidic ingredients.
  • Simple Stews or Soups: New Mexico or Anaheim provide a gentle base without overpowering other flavors.
  • Smoky or Bold Flavors: Try chipotle for a punch of smoke and heat.

Step 2: Match the Heat

Decide how spicy you want your dish. Anchos are mild, so aim for 1,000–3,000 SHU unless you're going for extra kick.

  • Mild: New Mexico, Anaheim
  • Moderate: Ancho (original), guajillo, mulato
  • Bold: Pasilla, cascabel, chipotle

Step 3: Consider Texture & Ease of Use

Some dried chiles are easier to rehydrate than others:

  • Easy to Rehydrate: Mulato, ancho, guajillo
  • Fragile or Crumbly: New Mexico, guajillo (older batches), anaheim
  • Requires Toasting: Chipotle, cascabel

Step 4: Think About Availability

Depending on where you live, some chiles may be harder to find. If you're in the U.S., most specialty grocery stores and online spice shops carry the main ones (guajillo, pasilla, mulato).

Recipes That Work Well with Each Substitute

Let’s get practical! Here are some tried-and-true pairings to help you match the substitute with the dish:

Guajillo

  • Red Enchilada Sauce: Blends well with garlic and onion for a vibrant sauce.
  • Chicken Tinga: Adds tangy brightness to shredded chicken dishes.

Pasilla

  • Mole Negro: Deepens flavor with its raisiny richness.
  • Oxtail Stew: Complements slow-cooked meats beautifully.

Mulato

  • Mole Poblano: The backbone of this famous mole due to its sweet-spicy balance.
  • Beef Barbacoa: Enhances the depth of slow-cooked beef tacos.

New Mexico

  • Green Chile Stew (with red version): Mild base for comfort food.
  • Chilaquiles Rojos: Keeps things flavorful without overwhelming heat.

Anaheim

  • Stuffed Peppers: Milder option for stuffing recipes.
  • Bean Burrito Filling: Gentle heat complements beans and cheese.

Cascabel

  • Albondigas Soup: Pairs well with meatballs and broth.
  • Nutty Cream Sauces: Especially good in walnut or almond-based sauces.

Chipotle

  • Smoky BBQ Rub: Add ground chipotle to dry rubs for meats.
  • Adobo Chicken Tacos: Brings heat and depth to shredded chicken dishes.

Final Thoughts

Dried ancho peppers are amazing — but they aren’t irreplaceable. Whether you’re out of stock or just feeling adventurous, any of these substitutes can step in and elevate your dish in exciting ways.

The key is to understand what makes ancho special — its mild heat, sweet earthiness, and versatility — then find a substitute that matches your flavor goals and spice tolerance.

So next time you’re staring at your pantry wondering, “What can I use instead of dried ancho?” remember this list. Your mole might just thank you!

Happy cooking, and keep exploring the wonderful world of dried chiles!

Maya Gonzalez

Maya Gonzalez

A Latin American cuisine specialist who has spent a decade researching indigenous spice traditions from Mexico to Argentina. Maya's field research has taken her from remote Andean villages to the coastal communities of Brazil, documenting how pre-Columbian spice traditions merged with European, African, and Asian influences. Her expertise in chili varieties is unparalleled - she can identify over 60 types by appearance, aroma, and heat patterns. Maya excels at explaining the historical and cultural significance behind signature Latin American spice blends like recado rojo and epazote combinations. Her hands-on demonstrations show how traditional preparation methods like dry toasting and stone grinding enhance flavor profiles. Maya is particularly passionate about preserving endangered varieties of local Latin American spices and the traditional knowledge associated with their use.