Dried chiles are the soul of Mexican cooking. Understanding their unique profiles helps you build layered, authentic flavors: **Ancho** - dried poblano, mild and sweet with notes of dried fruit. The most commonly used chile, essential for moles. **Guajillo** - bright, tangy, and moderately spicy. Provides the red color in many salsas and adobos. **Pasilla** - dark and earthy with berry undertones. Named "little raisin" for its wrinkled appearance. **Chipotle** - smoked jalapeno with intense smokiness. Use sparingly - a little goes a long way. **Chile de arbol** - thin, bright red, and very hot. Adds clean heat without overwhelming other flavors. **Storing dried chiles** - keep in a cool, dark place in airtight containers. They last up to a year but are best within 6 months.