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

RECIPES:

(These links will open in a new browser tab)

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)

INGREDIENTS:

12 dried chile pods

2c water

1 t salt

2 T oil

1 T flour

1/3 oregano

DIRECTIONS:

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.