What is it?
A dried Mexican chile that’s an essential ingredient in classic mole Poblano. It is fairly mild in heat, with slightly anise-y notes, with the flavor of dark fruits like prunes and cooked cranberries, and an earthiness reminiscent of coffee or bitter chocolate.
Don’t have it?
Substitute ancho chiles.
How to choose:
Mulato chiles resemble anchos in appearance (and are often mislabled as anchos). You can tell the difference by tearing a chile in half and holding it up to the light: the ancho is reddish and somewhat translucent, while the mulato is almost opaque black-brown. To be sure you’re getting the right chiles, buy them from a reliable chile specialist.
In this classic Mexican stew, turkey legs are poached until falling-apart tender, then the meat is teased off the bones and simmered in the rich, spicy sauce flavored with bittersweet…