This chile originates in Mexico and is similar in appearance to an ancho, but its flavor is sweeter and has smoky characteristics. This large, flat chile is chocolate brown in color and rather mild, rating a 2-3 on a heat scale of 1-10.
The mulato, along with the ancho and pasilla negro, form the holy trinity of chiles used to prepare a traditional molé.
These chiles are excellent in Mexican style soups, salsas, sauces and stews, but don’t hesitate to try them in some American dishes to add a bit of zip.