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Mulato Pepper
Mulato Pepper (pronounced “mu-la-to”), Capsicum annuum, is also called Chile mulato, mulato chile, or mulato chili.There are approximately 3 chiles per ounce.
What are Mulato Peppers
The Mulato Pepper is a mild to medium dried poblano pepper. There are two dried varieties of the poblano pepper - the Ancho Chile is a poblano that ripens to a deep red, is harvested and then dried. Mulato Peppers are also a poblano chile but are a different cultivar (variety) that has been bred to ripen to a darker in color, a deep reddish brown, almost a chocolate color before they are harvested and dried. Mulato chiles also have a slightly sweeter/ chocolatey flavor.History of Mulato Peppers
Dr. Paul Bosland of New Mexico State University's famed Chile Pepper Institute tells us that Mulato chiles make up the "holy trinity of a mole sauce" along with Ancho and Pasilla Chiles. These three pod types were developed in pre-Columbian times (1800 - 300 BC). In this earlier period moles were called "mulli" (from the Nahuatl language meaning "sauce") and were made with turkey and served during Aztec festive occasions and rituals.Another popular mole legend has nuns creating the original mole, a Mole Poblano, in the Puebla region in 1680. We don't believe in this being the origin of moles. Mole Poblano and Mole Negro from the Oaxaca region are very different and there are more than 300 different types of moles.
Bernardino de Sahagun, a Franciscan friar, missionary priest and pioneering ethnographer (one who conducts the systematic study of people and cultures), arrived in New Spain (modern day Mexico) in 1529 and spent the next 61 years doing research and studying the Aztec people. He wrote about "mollis" being used in a number of indigenous dishes in his work General History of the Things of New Spain.
Mulato Chile Pepper Cultivation
Mulato peppers are a variety of poblano chile (Poblano Mulato Isleno) and this plant reaches a height of 24-30 inches. With green leaves and multiple stems, each plant produces 8-12 thin-walled peppers. The ideal growing conditions for poblano chiles is temperatures of 64-80°F during the day time and not less than 59°F at night, annual rainfall of 24-50 inches (less than that and additional irrigation is needed), and light, humus-rich soil. On commercial chile farms, seeds are typically sowed in enclosed heated nursery beds. Seedlings are transplanted after 25-35 days and 4-8 inches in height. When the plant reaches a height of 11-15 inches tall the first flowers begin to bloom and about 1 month later the first immature green chiles appear. They mature to a purplish green and eventually a dark reddish-brown before they are harvested and dried. This variety of poblano takes up to 75-100 days from seed to harvest.Where are Our Pequin Peppers From
Mexico.What do Mulato Peppers Taste Like
A bit sweet with hints of smoky chocolate, licorice, cherries and coffee.Are Multo Chiles Hot
These chiles are considered a mild heat chile and come it at 1,000 to 2,000 SHU (Scoville Heat Units).Is Mulato Chile the Same as Ancho Chile
Mulato Chiles are very similar in appearance to the Ancho chile and they are closely related. The difference between the two is that they come from two different cultivars of poblano chiles. While both chiles are green in their immature state the poblano used for Ancho chiles matures to a deep red before being harvested and dried, while the poblano used for Mulato chiles matures to a deep reddish brown, almost a chocolate color before they are harvested and dried. Mulato chiles also have a slightly sweeter/ chocolatey flavor.What are Mulato Peppers Used For
Along with the other two members of the "holy trinity of mole sauces", Ancho and Pasilla Chiles, the Mulato peppers are a key ingredient in mole poblano, which is also known as Mexican mole, a dark brown chocolaty and spicy sauce that is usually served over chicken or meat. Mulato Peppers are ideal for mole recipes due to their dark brown color after soaking.You will also find Mulato Peppers 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.
To rehydrate your Mulato Peppers , rinse them off with warm water and then soak in hot water for 10-20 minutes. Once rehydrated, dice or puree and add to a recipe.
Mulato chile peppers pair well with Mexican cheeses such as queso fresco, cotija, queso de Oaxaca, cuajada, Chihuahua cheese, and with meats such as beef, chicken, and pork, cinnamon, garlic, legumes, onions, potatoes, pumpkin seeds, and herbs, especially cilantro and Mexican oregano.
Mulato Pepper Substitution
A good substitute for the Mulato Chiles (1,000 – 2,000 SHU) is its close cousin Ancho Chiles (4,000 to 9,000 SHU), if you are looking for something with a similar flavor profile, albeit a slightly higher heat level.| Ingredients | Mulato chiles |
| Also Called | Chile mulato, mulato chile, or mulato chili |
| Recommended Uses | Moles, sauces, or stews |
| Flavor Profile | A bit sweet with hints of smoky chocolate, licorice, cherries and coffee |
| Scoville Heat Units | 1,000 - 2,000 SHU |
| Botanical Name | Capsicum annuum |
| Cuisine | Mexican |
| How To Store | Airtight container in a cool, dark place |
| Shelf Life | 1-2 Years |
| Country of Origin | Mexico |
| Dietary Preferences | Gluten Free, Kosher, Non-GMO |
Hungry for More Information
The Different Mexican MolesThe Ultimate Guide to Mexican Spices
The Culinary Regions of Authentic Mexican Cuisine
Intro to Authentic Mexican Cuisine