Dried Mulato Chile Peppers
Inventory, 5 lbs : 2.90
This item was last sold on : 06/23/22
Mulato chile peppers are a large, dried pepper, averaging 10 to 12 centimeters in length and 5 to 7 centimeters in diameter. The peppers have a flat and wide, triangular appearance with broad, curved shoulders that taper to a round, slightly pointed tip. The pepper’s surface is deeply wrinkled with many textured folds and creases, displaying dark brown, almost black to mahogany hues. The skin is also dry, somewhat brittle, and pliable, attached to golden brown fibrous stems. Underneath the semi-thin skin, there is a small, open cavity filled with many round brown seeds. When rehydrated, Mulato chile peppers have a leathery and chewy consistency and emit a faint floral and smokey aroma. The peppers have rich and sweet, mild to moderate spice, and a complex blend of concentrated earthy, smokey, and spice-like flavors with chocolate, tobacco, coffee, and licorice nuances.
Mulato chile peppers are available year-round.
Mulato chile peppers, botanically classified as Capsicum annuum, are dehydrated versions of the poblano chile pepper belonging to the Solanaceae or nightshade family. The dried peppers are created from fresh poblano peppers that have been left on the plant to fully ripen and transition from red into a dark brown hue, and each plant can generally produce 8 to 12 peppers. Mulato peppers have a mild to moderate heat, ranging from 2,500 to 3,000 SHU on the Scoville scale, and are deeply valued in traditional Mexican cuisine for adding coloring, a complex flavoring, and mild heat. Mulato chile peppers are not sold fresh, and the term Mulato is used only for dried peppers. The richly flavored dried peppers can be ground into a seasoning or rehydrated for a wide variety of savory recipes.
Mulato chile peppers are a good source of vitamin A to maintain healthy organ functioning, vitamin C to strengthen the immune system while reducing inflammation, and vitamin K to promote faster wound healing. The dried peppers are also a source of fiber to stimulate the digestive tract and contain other nutrients, including niacin, magnesium, iron, and antioxidants to protect the cells against the damage caused by free radicals.
Mulato chile peppers are primarily sold to be reconstituted or ground into a powder and utilized as a spice. The ground pepper can be mixed with other spices and dried chile peppers as a dry meat rub, flavoring for sauces, or as a finishing element over chili. Mulato chile pepper powder can also be used in chocolate-based cakes and cookies or blended into homemade dark chocolate ice cream for a slightly spicy kick. In addition to using the dried powder, Mulato chile peppers are popularly reconstituted and incorporated into recipes calling for poblano peppers. Before rehydrating, the stems and seeds are traditionally removed, and the peppers are popularly roasted to deepen their smokey flavor. Once roasted, the peppers should be steeped in hot water for 10 to 30 minutes until soft, and they can then be chopped or pureed into soups, stews, salsas, and sauces. The soaking water can also be used to flavor sauces, but it is important to taste the water before incorporating it, as it can sometimes contain a bitter flavor. Mulato chile peppers can be stuffed with rice, meats, and cheeses, incorporated into chicken and rice dishes, or pureed and stirred into soups, chili, and stews. The rehydrated peppers can also be used to flavor enchilada sauce, marinades, and adobo sauce, a paste-like mixture spread over grilled meats or pan-fried and served with roasted vegetables. Mulato chile peppers pair well with spices such as cinnamon, garlic, paprika, and cumin, meats including turkey, pork, beef, lamb, and poultry, cheeses such as cotija, queso fresco, and cheddar, tomatoes, potatoes, herbs including oregano, cilantro, and parsley, and toasted nuts. The dried peppers can be stored for up to one year in a cool, dry, and dark place, but they should be used between 3 to 6 months for the best flavor. Mulato chile peppers can also be frozen for extended use.
Mulato chile peppers are dried versions of the poblano chile pepper. Like other dried chile peppers, the term Mulato is only used for the mature, dried pepper, not the fresh, as the chile pepper’s flavor and coloring change in the drying process. In Mexico, dried peppers with a taste, texture, and color distinct from their fresh counterparts are given an entirely new name to help chefs distinguish which version of the pepper should be used in recipes. Poblano chile peppers are an unusual pepper as they can be made into two different dried peppers: Mulato and ancho chile peppers. Ancho chile peppers are produced from red poblano peppers. Mulato chile peppers are created from poblano peppers that have been left on the plant until they turn a dark brown coloring, occurring after the pepper has passed its red stage. This process of leaving the peppers for an extended period on the plant also increases the pepper's heat, making Mulato chile peppers the hottest poblano-type pepper. Mulato chile peppers have a more concentrated, full-bodied flavor and spicier taste than ancho chile peppers. They also bear a darker hue when compared side by side to an ancho. Despite these differences, Mulato and ancho chile peppers are highly favored for their rich taste and are two of the three chile peppers traditionally used in mole poblano, a historically famous Mexican dish reserved for special occasions.
Mulato chile peppers are native to Puebla, Mexico, and have been cultivated since ancient times. The dried chile peppers are developed from poblano peppers that have been left on the plant to fully mature, harvested when the pods have turned dark brown. Once the pods are picked from the plant, they are laid out in the sun to dry over a period of a few weeks. Mulato chile peppers have been utilized in Puebla gastronomy for thousands of years, and the complex dried pepper is one of the significant ingredients intertwined within the cultural heritage of Mexican cuisine. Today Mulato chile peppers are found through local markets and neighborhood grocers across Mexico. The dried chile peppers are also grown and sold throughout the Southwestern United States and through online retailers worldwide, but they are more challenging to find than ancho chile peppers.
Restaurants currently purchasing this product as an ingredient for their menu.
|Red O Restaurant||San Diego CA||858-291-8360|
|Catania La Jolla||La Jolla CA||619-295-3173|
Recipes that include Dried Mulato Chile Peppers. One is easiest, three is harder.
|The Paupered Chef||Nick's Drunken Texas Chili|
|Honest Food dot Net||Venison Chili|
|Ms Glaze's Pommes d'AMour||Pumpkin Chile Mole|
|Feasting at Home||MOLE NEGRO SAUCE|