*mulato, pasilla, and ancho chiles are three varieties of dried chiles often used in mexican cooking. the ancho chile (a poblano that has ripened to a dark red color and dried) is rust-colored, broad at the stem and narrowing to a triangular tip. the mulato, a relative to the poblano, is dark brown and triangular. the shiny black pasilla chile, a dried chilaca chile, is narrow and five to six inches long. good quality chiles should be fragrant and pliable. wipe them carefully with a damp cloth or a paper towel to remove any dust.