A Guide to Dried Chiles: Ancho, Guajillo, Pasilla and More
Dried chiles are the backbone of many enchilada sauces, salsas, moles and stews. Each variety brings its own flavor, color and heat, and learning a handful of them will transform your cooking. This guide covers the dried chiles home cooks are most likely to find, how to choose and store them, and how to prepare them for sauces.
The main dried chiles
Ancho
The ancho is a dried poblano. It is wide, wrinkled and dark reddish-brown, with a sweet, fruity, slightly raisin-like flavor and generally mild heat. Anchos give body and depth to red sauces and are a common starting point for beginners.
Guajillo
Guajillos are long, smooth and shiny, with a bright red color. Their flavor is tangy and fruity with mild to medium heat. They are often paired with anchos in red enchilada sauce, where they add brightness and color.
Pasilla
The pasilla, a dried chilaca, is long, thin and almost black. It has an earthy, slightly bitter, herbal flavor and mild to medium heat. Pasillas are traditional in mole and add complexity to darker sauces. Note that in some stores the name "pasilla" is used for anchos, so look at the shape: true pasillas are long and narrow.
New Mexico and California chiles
These long red chiles are typically mild with an earthy, sweet flavor. They are the base of New Mexico-style red chile sauce, as in our stacked enchiladas.
Chipotle
Chipotles are smoke-dried jalapeños. They are medium to hot with a strong smoky flavor. They are sold dried or canned in adobo sauce; a little goes a long way.
Chile de árbol
Small, thin and bright red, chiles de árbol are hot, with a clean, sharp heat. Use them sparingly in salsas and hot sauces, or add one or two to a mild sauce for extra kick.
How to choose good dried chiles
- Look for flexibility. Good dried chiles are pliable, like a raisin or a piece of leather, not brittle.
- Check the color. Deep, even color is a good sign; faded, dusty or spotted chiles are likely old.
- Smell them. Fresh chiles have a noticeable fruity or smoky aroma.
Storage
Store dried chiles in an airtight container or sealed bag in a cool, dark place. They keep their best flavor for several months. For longer storage, keep them in the freezer, which helps preserve color and aroma.
How to prepare dried chiles
- Clean. Wipe each chile with a damp cloth to remove dust.
- Stem and seed. Cut or tear off the stem and shake out the seeds. Remove the pale veins for less heat. Consider wearing gloves with hot varieties, and avoid touching your eyes.
- Toast. Press the chiles flat in a dry skillet over medium heat for 15–30 seconds per side, until fragrant and slightly softened. Watch closely; burnt chiles taste bitter.
- Rehydrate. Cover with hot water or stock and soak for 15–30 minutes until soft.
- Blend. Blend with some of the soaking liquid (taste it first; if it is bitter, use fresh water or stock instead) and strain for a smooth sauce.
Building a sauce with more than one chile
Many cooks blend several chiles to balance flavor. A simple, reliable starting point for enchilada sauce is roughly equal parts ancho and guajillo, with one or two chiles de árbol if you want more heat. Add a pasilla for depth or a chipotle for smoke. Our recipe for red enchilada sauce from scratch shows the full process, and our article on essential Mexican spices covers the seasonings that go with them.
Quick reference
- Mild and sweet: ancho, New Mexico, California
- Bright and tangy: guajillo
- Dark and earthy: pasilla
- Smoky: chipotle
- Hot: chile de árbol
Heat varies from pod to pod and batch to batch, so always taste as you go. Our kitchen tools page includes a quick chile reference you can use while shopping.
Big Red Enchilada is an independent recipe site, not a restaurant. Recipes are for home cooks; adjust seasoning to taste and follow safe food-handling practices.
Updated October 17, 2026.