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ISO Dried Chiles

I want to make mole.

Does anyone know a good local source for dried chiles? Anchos are easy to find, but mulato and pasilla chiles, not so much. Have car, will travel…

If not local, does anyone know of any online places that sell good quality Mexican ingredients?

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  1. Market Basket sells several varieties, though I forget which ones. They're in the produce area.

    1. Depending on where you live any half decent grocery store with some Mex foods should have them. I either get them at the place next to twin donut in Allston, or in some of the various places in Eastie. I am sure the Hi Lo in JP or Tropical Foods in Roxbury also has them.

      1. The spice store right next to Christina's ice cream in Inman Square has a selection of dried chilis.

        1 Reply
        1. re: cbcpapa

          Yah but they'll be 3X the money at a latino grocery and not as fresh.

          1. I've gotten all three at La Chapincita on Moody St. in Waltham. Sure wish they sold powdered chiles, though.

            6 Replies
            1. re: bear

              Whole chiles are WAY better.

              Get a cheapo blade coffee grinder <$20. I grind all my spices as I use them.

              With chiles I toast em first lightly on a flame on the stove, then blast them in the grinder.

              1. re: StriperGuy

                I do have a coffe grinder dedicated to spices. I guess I am still visualizing the mess from the couple of times I've made Bayless' mole poblano, but of course that uses toasted reconstituted chiles along with some frying, etc. I'd like to have some preground powder to make quick enchilada sauces, etc., so I guess I should just bite the bullet and grind my own.

                1. re: bear

                  Yah, for sure. I toasted just one dried poblano recently over the flame of my stove in 2 minutes. Busted it up and put it in the coffee grinder. No muss no fuss. It was painless. You can even bottle the leftovers and they'll keep for a couple of weeks.

                  Nevermind that once ground, chiles lose their flavor faster then any other spice in my experience...

                  1. re: bear

                    How exactly do you do it that it makes a mess? I take seeded chiles (toasted or not) and boil them in a small amount of water, then when it's soft I dump it all in the blender for a minute to make the sauce. Do you get a different flavor from grinding dry?

                    1. re: Luther

                      I agree, for mole you blend it at the end anyway.

                      1. re: Luther

                        The recipe calls for frying the stemmed and deseeded chiles, and then reconstituting and blending them with stock, frying raisins, seeds, etc., and along with a few other steps pureeing and straining a tomato mixture , and then frying the fully assembled sauce before simmering. Really delicious, but pretty messy.