How To Make Dried Ancho Peppers and Dried Guajillo Chilis Sauce
Chile pastes are versatile for any dish. Recipes all around the world list chili pastes among their required ingredients. It is known chile pastes are essential in Mexican cuisine. Don’t know what to add to your pasta? Chile paste. Want to make some spicy chicken dip? Chile paste. Want to add an infusion of flavor to any dish? CHILE PASTE. It’s the answer to your every prayer! Well, when it comes to cooking traditional Mexican entrees. For example, without the paste, chile con carne, un pollito asado, or some milanesa dorada/empanada wouldn’t be complete!
The most basic chile paste, Chile Ancho-Guajillo Paste is made from rehydrated dried peppers. Drying the peppers gives you the chance to preserve them for a period of time, without losing its flavor! You can add in other seasonings from the ones mentioned in this article to achieve your preferred flavors, though the goal is to keep it generic enough to be able to include it in any number of dishes later on. Ole Rico’s chile ensures that each dish is bursting with authentic Meixcan-style flavor, ready to be enjoyed around the table with friends and family.
Note-to-self: ALWAYS keep a container of homemade chili paste in the house! It definitely comes in handy!
Chile Ancho-Guajillo Paste
3 dried chile ancho
2 dried chile guajillo
2 cloves of garlic
¼ of an onion
Remove the seeds from the chile guajillo and chile ancho, unveil them.
NOTE: It’s alright if some seeds are left on the chiles. Seeds can actually make your sauce spicier. Proceed with this step at your convenience.
Boil the chiles in water for 15-20 minutes or until they are bland and soft.
Meanwhile, peel two cloves of garlic and place inside the blender.
Grab your cinnamon, break off one strand and place inside the blender.
Cut ¼ of an onion and place inside the blender.
Add a pinch of salt.
NOTE: Measure at your preference.
When ready, place the chiles inside the blender with the added ingredients. Add water (you can use the same water you used to boil the chiles) and blend until the density of the salsa is soft.
Place the blended chile mole in a container of your choosing. Voila!
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