I got into dried chiles thanks to watching way too many Rick Bayless videos. I’ve started adding a dried chile slurry to my chili and, wow, game changer.

I’ve been taking 2 pasillas, 2 oaxacan pasillas, 2 ancho, a guajillo, and 3 spicy arse chile de arbol (all seeded but arbol) and softening them in super hot water for 20 minutes and then blending them with a quarter cup of beef stock.

I’m telling you, if you want to up your chili game, THIS is the way (if you can’t take spice, skip or lessen the arbol). Oaxacan pasillas have to be ordered online as they’re a specialty chile but, if in a pinch, a couple of of rinsed canned chipotle will work (similar smokiness).

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Posted by BigDropper

Member since Jul 2009

8354 posts

Posted on 1/10/25 at 8:38 pm to mmmmmbeeer

quote:
Oaxacan pasillas have to be ordered online as they’re a specialty chile but, if in a pinch, a couple of of rinsed canned chipotle will work (similar smokiness).

can also use chile morita or dried chipotles as a substitute.

But to your point, the first time I made salsa roja with dried guajillos was transformative. I never bought canned enchilada sauce after that. I prefer to soften the chiles in oil instead of water. That has to do with water vs fat soluble compounds. I made a post on it in another thread. I'll link it when I find it.

Found It

This post was edited on 1/10/25 at 8:44 pm

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Posted by DocHolliday1964

Member since Dec 2012

1361 posts

Posted on 1/11/25 at 8:30 am to mmmmmbeeer

Been doing this for several years now. Started with a Chili Colorado recipe I tried. Transferred the technique to my regular chili recipe and as you said game changer. It’s difficult to find “good quality “ dried chilies which are soft and pliable not brittle, got some in TX and they elevate the game even more. I also started making my own chili powder with better ground chilies. That also improves the flavor.