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Home Cooking

How to skin dehydrated chiles (and to toast or not)

kleine mocha | Jun 23, 202012:15 PM     7

The only discussion on this I found by searching was four years old, and the contributor may have answered half my question. I have four different kinds of dried chiles (purchased via Amazon) that I bought for a specific recipe (an attempt at birria which turned out disappointing, so I won’t cite it here). In the course of using these chiles I was put off by the texture of the skin, which was palpable even after the sauce had been blended. There are plenty of Mexican markets near me but this was in the winter so I figured they would be out of season; hence the purchase of dried ones.

Now, with fresh chiles, I would have blackened in the air fryer, popped into a Ziploc for a little bit, and then skinned and removed seeds and membrane.

Apparently you DO have to go to a certain amount of trouble to skin these after rehydrating (pressing through a sieve), and I can accept that, but would one also still toast the dehydrated chiles before using? I’d be grateful to anyone who has experience with this. Otherwise it would appear the only way I can use these chiles is to grind them to powder before using.

Thanks, all!

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