Thats the one I pick when it comes to Mexican..
I would think that they are reffering to a Dried Ancho Chile. It is about 3 to 4 inches long and can usually be found in any Mexican store in bulk or packages. Arbol chiles would be used to adjust the heat. The deep red color is associated with Dried Ancho Chiles…Russ
ALSO IF ANYONE KNOWS A SUPPLIER OF DRIED ANCHO CHILES AT A GOOD PRICE FOR 50 LBS OR MORE I WOULD BE INTERRESTED. THANKS …Russ
I agree, I have a friend there that I get a fresh "fix" from every fall.
I’m VERY partial to the Chimayo New Mexico variety. The depth of flavor is the best!
we usually used dried guajillo chiles. they are purplish when dried, some are reddish, but not spicy, just deep chile flavor.
I was just in Las Cruces, NM and the area was abundanct in dried chiles. I waa amazed at the quanity that was there.
I enjoyed both the red and green chiles that was there.
Paul E. Smith
Dried red chile comes in a few forms. Most common is powder, jar or bag. Alsodired flakes, or the most beautiful, chiles ristras, which are the whole chiles bunched together and hung to dry (these are the kinds you see on old adobe homes hanging outside the door).
A dried red chile pepper is the plant ripened, dried version of the green ones you see in the store. Some of the common ones used in cooking are Anaheim, Poblano, New Mexico, Jalape�o and Arbol.
As far as heat level, that will depend on the chile. I listed the above peppers in ascending order of heat, with Anaheims presenting little more heat than a bell pepper, while Arbols will cause some decent amount of pain.
In the book "El Charro Cafe Cookbook" the Red Enchilada Sauce recipe calls for dried red chiles. What type of chiles are they referring to and are they spicy? Thank you, Carolyn
RE: Dried Red Chiles
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