Dried chiles

[lillypaddle]

Over the last 9 months or so, I've been experimenting with dried chiles, and I really, really love the depth of flavor they give. I'm about ready to throw all my various chile powders away. The only problem I have with them is that I have COPD, and if I don't turn on fans and wear a mask, I go into spasms of coughing.

BUT! I've made red sauce for enchiladas and tamale pie, bottled some red hot sauce, made some dynamite chili con carne, and have discovered that they are pretty versatile.

I'd love to hear about your experiences and/or recipes with cooking with them. So far my go-to are a combination of ancho, guajillo, pasilla, and for heat, chile de arbol.

Here is a good link for recipes: https://www.mexicoinmykitchen.com/

[TygrBright]

1. I rarely use the dried red ones although I agree, they're great for some things. I use...

...the roasted, frozen green ones, which make a heavenly base for chicken stew or tortilla soup, and a delicious topping for breakfast burritos with scrambled eggs, sausage and potatoes inside.

hungrily,
Bright

[Easterncedar]

2. Penzey's ancho are so rich and warm

Not hot. I love love love the variety they offer. Good prices too.

[lillypaddle]

5. Penzey's ancho peppers

were $20 + a $9.95 delivery fee on Amazon. Seems like most of their stuff is ground into spices. I've had good luck with Ole' Rico and Angie's as far as price and quality.

What do you cook with the ancho peppers?

[Kali]

3. the only time they really bother me is toasting in a dry pan

do they bother you while cooking in liquid?

[lillypaddle]

6. Yep

Kali, I've had to quit toasting them and haven't noticed much of a difference in flavor. As long as I'm masked up with 2 masks, turn the overhead fan on high, and turn my A/C fan on, I don't have much trouble when cooking in liquid. I have to fight the urge not to lean over the pot and take a whiff, though.

[chowmama]

4. I love them

I love them. When I'm out, I go to a Mexican grocery and get equal parts ancho, mulato and pasilla; if I have a couple dried chipotles to throw in, so much the better. Throw in a couple roasted garlic cloves.

I do the standard process of toast. soak, and puree. Then I put the mixture through the food mill on fine, fry it briefly and can or freeze it in jelly glasses. The toasting and frying part are the only part with any real aerosolizing, so that could be rough. Once it's done, I have a convenience food that can season anything and there's no further fumes to worry about.

I make both midwest and southwest chili, among other things. Southwest is the classic bowl of red - cubed meat and sauce, beans only on the side with the tortillas. Midwest is everybody's mother's way of making a pound of burger feed a family of 6 to 8. Chili paste makes a good, if not authentic hybrid. The pre-made paste can take a couple hours off either process.

They're both good and I'm tired of people claiming ownership of the name. Ok, in Mexico, a tortilla is bread. In Spain it's an omelet. Nobody cares. Same with chorizo, same with remoulade. If it's good. eat it.

[lillypaddle]

7. I got these 4 oz baby food plastic containers

with a screw on lid - since it's kind of time consuming and a little messy making sauce, I try to make a big enough batch to freeze in those containers. That way I can just pull one (or two) out of the freezer as I need it.

Do you make your tortillas? I've made about 5 batches, and although they are good, I still struggle mightily with getting some puffery. I have watched video after video, and nothing seems to help. Any advice?