My mom brought these back from Mexico/Yuma. They are pretty old but have been sealed and kept in a cool dark place. The ones that are in the jars where put in hours after opening. So im wondering what i can do with them? I love Mexican/South (and Tex Mex), but have only ever made bad Tacos (Ol Elpaso type thing). I hope you can zoom in on the picture to see them.
Thanks for the help.
by PhantomNomad
14 Comments
I would use the Guajillo and California to make tamales and the Pasilla, Guajillo and puya to make asado de puerco.
You could make a soup like Pozole or more a stewed meat like Birria.
with the arbol, japones and maybe some guajillo or pasilla you can use those to make a salsa macha if you include some garlic, onion, peanuts, sesame, etc. your can find a few recipes out there
for a dish your can use the guajillo and ancho for pozole. guajillo and arbol for enchiladas
The de arbol and the Japones are hot and I use to add heat to sauces or salsa. The pasilla and California and new Mexico and guajillo I use for red sauces and soups. The others I don’t know.
Send them all to me for “disposal”
Guajillo and arbol in camarones a la diabla. Super easy and spicy!
Make salsa macha
smoke them
Soup?
New Mex for chorizo or chile colorado. Guajillo for birria. Arbol for salsa
Art my friend
I still have a few dried bay leaves my mom picked back in 1980. Still very fragrant.
HOLY MOLE!
Make mole!! So many possibilities!
If they are dry and brittle, they are no good. If they are still pliable, i would start with salsas.