This red chili will elevate your food game.
Great with tacos, burritos, and tamales.
DiDi’s recipes that calls for this red chili:
Cookware & Appliances Needed
- Stovetop or Hot plate
- 10 inch pan
- Blender
- Large fine mesh strainer
Ingredients
- New Mexico chili pods- 8.5 grams (or 3 pods)
- Guajillo chili pods – 4 grams (or 2 pods)
- Arbol chili pods – 3 grams (or 3 pods)
- Puya chili pods- 1.5 grams (or 2 pods)
- Habenero pepper, fresh – 6 grams (or 1 whole)
- Bay leaf- 1 whole
- Chicken broth, low sodium – 14.5 oz
- Water – 1/2 cup
- Onion – 80 grams (1/2 onion)
- Garlic – 9 grams (or 2 cloves)
- Cumin – 1/4 TSP
- Olive oil – 1/4 TSP
Instructions
LET’S DO THIS
- Remove the stems from the chilis.
- In a 10 inch pan over medium low heat, add your chilis. Break apart your chilis as you add them in to release its flavors.
- Once fragrant, add water and rehydrate your chilis.
- Then transfer chilis to a blender and add bay leaf, onion, garlic, cumin, and chicken broth. Blend until smooth.
- Add olive oil to a pan over medium low heat. Transfer your mixture to the pan through a large fine mesh strainer.
- Stirring frequently, once chili reaches a simmer, turn off heat.
- Enjoy!
