I have this much left of these dried chilis. What should I make? Open to any suggestions.
by TummyPuppy
Mexican Food
I have this much left of these dried chilis. What should I make? Open to any suggestions.
by TummyPuppy
23 Comments
Tinga de pollo with the moritas is the obvious choice.
Guajillo for chilaquiles rojos, pozole, enchiladas rojas.
Morita for: beef or pork en salsa de morita.
Homemade Chipotles en Adobo
Salsa matcha
Sopa de chicharrones—toss in a morita. SO good!
Chilli Colorado
Enchiladas with homemade sauce using those chilies.
i like to make pipian with morita and chipotle peppers because nuts/seeds work well with smokey peppers
Salsa matcha. Ever since I first made it it’s been continuously in my refrigerator. My wife eats it by the spoonful.
Mixiote
Enchiladas,pozole
Pombazo sauce for the bread
Pozole!
Really dumb but how would I actually go about to prepare these to make all the dishes people are suggesting?
Adobo sauce
Some delicious tacos sauce
One thing I like to do is to make a paste, and freeze in an ice cube tray. The padre can be plain, or with additions like garlic and spices. The padre can then new thawed and added to a variety of dishes.
A lot of Mexican dishes use guajillo for adobo (a sauce used to give color and taste to a dish). One example is pulled pork for tortas. Basically if the meat looks painted red, it has adobo.
Here’s how to make it (to color meats):
1. Remove the stems, veins and seeds from the chilis.
2. Boil them in a pot with a little bit of water (it shouldn’t completely cover the chilis) until they’re soft and bright red, or fry them ONLY for a few seconds untill they’re inflated and crunchy (you can fully submerge them in oil or in a pan with just a bit, flip the chilis both sides (if they make you cough, you’ve probably overdone them or burned them)). You can add one or two of the moritas for extra flavor.
3. Throw them in your blender with water up to about half of the chilis, onion, garlic, black pepper, dried oregano, cloves and cumin (you kinda have to eye the proportions).
4. Finally, strain and use the liquid for your recipes. You can, and I strongly recommend, blend the remaining solid bits with more water to fully extract the flavor from the spices.
Adobo is also used for enchiladas to submerge the corn tortilla in before cooking and filling it. If you’re going to make enchiladas, simply switch the oregano, cloves and cumin in step 3 for tomatoes (based on the quantity of chilis in your picture, I’d use half or an entire tomato).
Some Salsa Macha.
My favorite chile combo. I made puerco en salsa roja just this past Sunday with these two chiles.
For the pork, I used boneless ribs and crosscut pork ribs (I had to ask for these cut at local grocery store (HEB) and cubed them—about 4 lbs total. I cooked them in about 1 cup of water (medium heat covered) with 2 bay leaves, 3 garlic cloves, half an onion, and 1-TSP of salt. I let the water reduce until the pork ended up browning in their own fat.
I’m going to assume you have experience with salsa making. If not, I can do my best to guide you. I used 10 guajillos, 2 moritas, 3 roma tomatoes, 4 jalapeños, 3 garlic cloves, and a handful or so of cilantro. I also added included some cumin, 3 allspice berries, 2 cloves, and some black pepper. Note: I pulverize all my dry spices. If you do have salsa experience, you can decide how you want to prepare your fresh spices/aromatics & chiles.
Remove the pork, and add salsa. Let salsa reduce to a tomato sauce-like consistency and then add a broth or stock. I always add salt AFTER reducing because salt does not reduce. Let sals come to boil and then add your pork and veggies of choice, and simmer until done. Yummy.
Enchiladas Rojas with the guajillos, toast lightly then soak in water, puree with a clove or two and a little Mexican oregano and water. Strain into a hot pan with a tiny bit of oil, use a fine mesh strainer, and add a little water thru the strainer as well. Season with Knorr chicken bullion or just use chicken broth instead of water. Let it simmer 5 – 10 minutes, taste for salt and pepper. Dip tortillas into the sauce and then soften them in oil, fill with crumbled queso fresco and chopped onions if desired, done. Can also serve withcooked potatoes/carrots and avocado on top. I cook the boiled potatoes and carrots in the leftover oil from softening the tortillas with a little extra sauce.
Home made Chorizo.
I also use those chilis to soak and boil in my refried beans after de gaining them and de seeding them
Salsa de guajillos for pambazos or anything else. Then salsa macha with the Moritas🤤. To be fair I have Macha on the brain I made a gallon last night with Morita and arbol