Question

How do you prepare dried chilies to make a complex Mexican mole sauce? Learn the process of toasting and rehydrating for deep flavor.

Answer 1

To prepare dried chilies for mole, toast them lightly, remove the seeds and veins, and then rehydrate them in hot water until softened. This process unlocks their flavor and makes them easier to blend.

Detailed Explanation:

Preparing dried chilies correctly is crucial for a flavorful mole. Here's a step-by-step guide:

1. Selection: Choose your chilies based on the desired flavor profile of your mole. Common choices include ancho, pasilla, guajillo, and mulato. Ensure they are pliable and not brittle.
2. Toasting: Lightly toast the chilies in a dry skillet or comal over medium heat for a few seconds per side. This intensifies their flavor. Be careful not to burn them, as this will make them bitter. They should become fragrant and slightly more pliable.
3. Seeding and Veining: Once cooled slightly, remove the stems, seeds, and veins from the chilies. The seeds and veins can add bitterness, so removing them results in a smoother, more balanced flavor. You can reserve some seeds if you want to add a touch of heat.
4. Rehydrating: Place the cleaned chilies in a bowl and cover them with hot (but not boiling) water. Weigh them down with a plate to keep them submerged. Let them soak for about 20-30 minutes, or until they are soft and pliable.
5. Blending: Once rehydrated, drain the chilies, reserving some of the soaking liquid. Add the chilies to a blender along with a little of the soaking liquid and blend until smooth. You may need to add more liquid to achieve a smooth paste. This chili paste is now ready to be used in your mole sauce.

Pro Tip:

Don't discard the soaking liquid! It's full of chili flavor and can be added to your mole sauce for extra depth. Strain it first to remove any remaining seeds or particles.