Recipe information
Yield
Makes 1/2 cup
Ingredients
6 dried ancho or pasilla chilies*
6 dried guajillo or pasilla chilies*
Preparation
Step 1
Preheat oven to 350°F. Using small sharp knife, cut stems off chilies and discard. Cut chilies open along 1 long side. Discard seeds. Place chilies on baking sheet. Roast until chilies are firm and fragrant, about 5 minutes. Cool. Break chilies into small pieces. Working in batches, finely grind chilies in spice grinder, blender or coffee grinder. (Can be prepared 2 weeks ahead. Store airtight at room temperature.)
Step 2
*Sold at Latin American markets, specialty foods stores and some supermarkets.
