Mulato
Chile Mulato
About This Chile
The mulato chile is a dried variety of poblano — darker and more mature than the ancho, which is also a dried poblano. While they look similar, the mulato is distinguished by its very dark, almost black color (anchos are more reddish-brown) and its unique chocolate-licorice flavor profile. It's an essential ingredient in traditional mole poblano, where it contributes deep color and a chocolatey depth that complements the actual chocolate in the sauce. Outside of mole, mulatos are less commonly used than anchos but prized by cooks who appreciate their unique flavor.
Flavor Profile
Rich chocolate and licorice notes with a subtle dried cherry sweetness. The darkest and most chocolatey of the common dried chiles.
How to Use
Remove stem and seeds. Toast very briefly in a dry skillet — mulatos are thin-skinned and burn quickly. Soak in hot water for 20 minutes. Blend into mole and complex sauces. Their very dark color will produce deeply colored, almost black sauces.
Common Uses
Best Substitutes
Ancho chile
The most available substitute. Less chocolatey and more fruity-sweet, but works in mole and sauces. The color will be slightly lighter.
Pasilla chile
Dark color and herbal bitterness are somewhat similar. Lacks the mulato's chocolate notes but adds its own complexity.