Ingredients

  • 2oz dried Guidijallo chilies (1 package)
  • 2oz dried Ancho chilies (1 package)

Instructions

  1. Prep - Chicken Stock
  • Make sure you have some, otherwise make it now
  1. Prep
  • Cut the tops off the peppers, de-seed
    • if straining at the end don’t worry about the seeds so much
    • some say they can taste bitter
  • Chop the onion
  • Chop the garlic
  1. Toast the Peppers
  • Mediumish heated cast iron
    • If you have a hot oven that works too
  • Toasting, not roasting
    • chared bites will taste bitter
  • Until almost puffing, not bursting
  1. Rehydrate
  • Soak in the hottest tap water
  • Around ~20 min, they don’t have to be mush, just blendable
  • While waiting cook up your onion and garlic
  • Save a cup of that soak juice
  • Put in blender
  1. Cook Onion and Garlic
  • Onions in oil und opaque (don’t rush it)
  • Garlic when they look close, don’t burn it
  • I threw my cumin in at the end to bloom it, seemed to work
  • Toss the whole mess in blender with peppers
  1. Blend it All
  • Thin it out with a mix of soak water and chicken stock
    • Soak water is earthy, like dirt earthy, use it sparingly your first time
  • Add until it’s your favorite level. If you don’t have one yet aim for a smooth pasta sauce. It’s used in a similar fashion (to cook food in it, or coat food with it, as a compliment)