Processing



Whole fresh or dried or powdered

Origin



Oaxaca, Mexico

Active Ingredients



Capsicin, carotenoids, flavonoids, volatile oils, steroidal saponins

AMulato Chili - Oaxaca, Mexico

​​Capsicum annuum



Part of Plant Used



Fruit, seeds
The mulato pepper (Capsicum annuum) is a mild to medium chili pepper, closely related to the poblano (ancho), and usually sold dried. Mexican mulato chiles are part of the famous “trinity” used in mole, as well as other Mexican sauces and stews. The mulato’s color while growing is dark green, maturing to red or brown. The dried mulato is flat and wrinkled, and always brownish-black in color. The average length and width of the mulato is 10 cm and 5 cm, respectively. Its shape is wide at the top, tapering to a blunt point.

​The mulato has been described as tasting somewhat like chocolate or licorice, with undertones of cherry and tobacco. Its heat rating is 500 to 3,000 on the Scoville scale.   











​Mulato chiles are dried chilis related to the Poblanos. Dried Mulato
chiles are part of the “holy trinity” of Mexican chiles (along with the
dried Ancho Chile and the dried Pasilla Chile). Mulato Chiles are
closely related to the Ancho Chile, which is also a Poblano chile and
the difference between the two is when they are harvested. 

​The color of the both of these chiles while growing is dark green.
Ancho chiles are picked when they ripen to red and are then dried.
​Mulato chiles are allowed to ripen longer turning a dark brown where they are then picked and dried. This additional ripening time adds to the Mulato’s flavor characteristics and while it is a subtle nuance it does have its place in authentic Mexcian cuisine.

​Mulato chilies are grown in central and southern Mexico and these are a wide chile, about 2-3 inches wide and about 4 inches long. These dark brown chiles have a medium thick skin and are only sold dried. While very similar in appearance to the











Ancho , Mulato Chiles are more full-bodied and complex in flavor, almost a nutty, chocolaty flavor. The flavor profile is a bit sweet with hints of smoky chocolate, licorice, cherries and coffee. With a Scoville heat rating of 500 - 3000 SHU this is a delicious way to add low-moderate heat to your dish with robust flavor. 

​There are approximately 3 Mulato Chiles per ounce.   

​Along with the other two members of the “holy trinity” the Ancho and Pasilla Chiles, the Mulato chiles is a key ingredient in mole poblano, or sometimes referred to as Mexican mole, a dark brown chocolaty and spicy sauce that is usually served over chicken or meat. Dried mulato chiles are ideal for mole recipes due to their dark brown color after soaking.

​You’ll also find Mulato Chiles used in other Mexican sauces and stews, including chicken with rice. Cooks in Mexico make stuffed Mulato peppers (similar to stuffed Poblanos) by rehydrating the chile pods, removing the seeds and then stuffing the pods with breadcrumbs, cheese and shrimp. These are then pan fried in oil.