Cooking with dried chiles brings twice the flavor with half the heat.
Dried chiles are the basis for most traditional enchilada and mole sauces and they’re a frequent flier in Indian cuisine.
You can find dried chiles in plastic bags in the produce section and sometimes in bulk. To bring out their flavor, try toasting in a skillet, then rehydrating with chicken broth or another liquid. They provide a rich flavor without all the heat of fresh chiles.
Smoke-grilling brings out the complexity of this exotic spice blend.
This dip made with ancho chiles and sour cream tastes like red enchilada sauce; serve it with salty tortilla chips.