Dried Chiles

Just Mexican Food

Dried chiles are also the main ingredient for adobos, which is a kind of thick sauce that is cooked with different kinds of meat from chicken to pork. According to the type of chile, these adobos can feature different colors from dark red to orange and bright red. The color is not usually an indicator of how spicy the adobo can be. It all depends on how many chiles you are using, and the complementary ingredients that can soften the adobos spiciness.

Print Recipe

Course: Side Dish

Cuisine: Mexican

Ingredients Equipment Method Notes

Ingredients

Chiles of your choice

Equipment

Knife
Gloves
Skillet
Spatula

Method

Remove the stem that is at the top of the Chile. Cut Chile open and remove the seeds. It is recommended that you use gloves to perform this task so that you don't get enchilada, that is burn your skin with the spiciness of the Chile.
That the chiles on a skillet. To quicken the process, you can press the chiles against the bottom of the frying pan with the help of a spatula.
Soak the chiles in boiled water for 5 minutes.
Remove them from the water. The chiles are ready to be used to prepare salsas or adobos.

Notes

How To Use Dried Chiles In Different Dishes

By far and most, dried chiles are used to prepare salsas. Yes, the ones that you can add to a steak or a taco to make it spicier, and of course, more flavorful.

Of course, you can always enjoy your salsa just by pouring it on a tortilla, forming a taco. It can be hit tricky especially as you'll need to balance it to avoid staining your clothes. But, it´s delicious!