Mexican Dry chilies Connoisseur pack (one of each) 8x100g
This pack is perfect for those who already know their Mexican chillies and for those who are not sure which one to get as you get to taste all of them:
100 dry chipotle
100g dry cascabel
100g dry guajillo
100g dry pasilla
100g dry mulato
100g dry morita
100g dry arbol
100g dry ancho
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Chipotle Shrimp Taco with Avocado Salsa Verde
Fish Tacos with Chipotle Cream
Chipotle Dry-Rubbed Shrimp “On the Bar-B”
Prepare your own chile sauce (2 cups)
12 dried chile pods
1 t salt
2 T oil
1 T flour
Wash the chillies under running water remove the chilli stems, seeds and veins (leave the seeds for a hotter sauce).
Place the washed chillies into a pan with 2 cups of water and stir for 10min. The chilli flesh will become soft. Put the mixture into a blender and pure until smooth. (Optional: strain to remove any possible seeds or skin).
From here on in, it’s all about your own personal taste.
If you are not using all the red chilli pure right away, it can be frozen at this point. Simplify and use it exactly as you would fresh pure in any recipe.
To complete the basic red chilli sauce season & thicken the pure as follows:
Heat the oil in a pan, add the flour and mix quickly, pour the chilli pure and stir until thicken.
Add salt, oregano, cumin and garlic powder, reduce the heat and stir for few minutes. If is to hot, add some water or tomato juice.
Your chilli sauce is now ready.