Cooking with Dried Chilies

July 28, 2011

Cooking with dried chiles brings twice the flavor with half the heat.

Dried Chiles

Dried chiles are the basis for most traditional enchilada and mole sauces and they’re a frequent flier in Indian cuisine.

You can find dried chiles in plastic bags in the produce section and sometimes in bulk. To bring out their flavor, try toasting in a skillet, then rehydrating with chicken broth or another liquid. They provide a rich flavor without all the heat of fresh chiles.

Smoky Dry Mole-Rubbed Pork Tenderloin

Smoky Dry Mole-Rubbed Pork Tenderloin

Smoke-grilling brings out the complexity of this exotic spice blend.

enchilada dip

Creamy Enchilada Dip

This dip made with ancho chiles and sour cream tastes like red enchilada sauce; serve it with salty tortilla chips.


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