THE ULTIMATE GUIDE TO PREPARE DRIED CHILES
To Clean Dried Chiles:
1• Wipe the skin of the chile with a damp cloth to remove impurities. If the chile is going to be used whole and stuffed with a filling, leave the stem on.
2• Make a small lateral cut and remove the seeds and membranes. If you are not going to be using the chiles whole, remove the stem and remove seeds. Sometimes chiles are too dry, and when you try to remove the seeds and membranes, they break into small pieces. If that happens, toast and soak the chiles before cleaning them.
To Roast or Toast Dried Chiles:
1• Chiles are roasted or toasted so that they release their aroma and are easier to grind or purée.
2• Heat an iron skillet over medium heat.
3• Place the chiles in the hot skillet, using a spatula to press them against it slightly.
4• Turn them so that both sides begin to change color. This will take 1 to 2 minutes. Be careful not to burn them.
To Soak Dried Chiles:
1• Place the chiles in just enough lukewarm water to cover them for 5 to 10 minutes; this softens them and makes them regain body.
To Fry Dried Chiles:
1• Heat a scant tablespoon of oil in a small skillet.
2• Add the chile and fry lightly for a minute, turning to cook both sides.