Chile paste is used as seasoning for many border dishes. The chile types may vary, but the technique is the same. Only dried chiles are used. Along the border chile ancho is the chile of preference. Chiles anchos are dried chiles poblanos and are naturally dried not smoke dried.
5 or 6 Chiles Ancho
Clean the dust off the chiles with a damp cloth. Toast chiles on comal or griddle on both sides until aroma begins (don't scorch). After chiles cool, remove seeds and stems and tear chiles into pieces.
Place torn chiles in saucepan with enough water to cover. Simmer 3 to 4 minutes or just soak in hot water for 10 minutes. Remove chiles to blender with enough of the water to puree into a paste about like thickness of honey or even peanut butter.
Store in small jar with screw-on lid and cover with oil to prevent deterioration.
Note: I like to strain mine thru a sieve to remove some of the peelings that did not process.
Use as seasoning as required in individual recipes or mix with garlic paste and ground comino to make seasoning for Chile con Carne. Also used as Enchilada sauce when seasoned.
© 2007 Bill Moran and © 2007 The Cooking Inn .
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