Question for chili makers and dried chile experts

[Mosca]

I’m looking at instructions that say to take 12 ancho chiles and 7 pasilla chiles and

Heat a heavy-bottomed 12- to 14-inch skillet over medium-high heat. When the pan is hot, add a layer of the chiles. Cook, turning often, until a strong chile aroma—one that is not bitter or charred—emanates from the pan. Do not allow the chiles to burn. Spread the chiles on a wire rack to cool and become moderately crisp. Repeat until all the chiles have been toasted.

Grind the chiles to a fine powder in an electric spice or coffee grinder. Shake the chile powder through a fine strainer to remove any large pieces.

Man, that sounds like a pain in the ass. Doesn’t it make more sense to toast those chiles, then reconstitute them and purée them in a blender? Wouldn’t that get you to the same place?

[HouseHomey]

I think you’re yielding two different results. Your method would make a purée where it appears that the above quote is making a chilly powder. For the purée, I would remove the stems and seeds first and then toast them because the stems and seeds are bitter. I also take out the veins. The person above is trying to dry the chilies out without burning them. But I don’t know why he wouldn’t take the seeds out

also when I make purées like that, I will take a toasted poblano and add it into the purée so you’re getting poblano twice with the ancho and the fresh poblano. It just reinforces that purée and it’s really good. Should try that with other chilies as well. The possibilities are endless

[Mosca]

The anchos and pasillas are to have stems and seeds removed first.

But what I’m saying is, if you dry the chiles, then powder them, then add them to the stew, where they reconstitute as distinct granules… how is that different from reconstituting them first, then adding the purée to the stew, where it then dissipates throughout anyhow? Would there be any difference in taste or texture?

I’m thinking no, but I’ve never compared and don’t want to, I’d rather ask questions.

[HouseHomey]

Oh, I didn’t realize that this was a stew. No I would not use powder in the stew. In my opinion, your purée would be fantastic in a stew. Pardon me I could be a little slow sometimes. I can’t even spell stew

[Hulagn1971]

LOL!

[58limited]

I puree them rather than powder them. I've never powdered them for a recipe, just when making a seasoning rub.

[Draznnl]

Ditto

[shify]

The only thing I can think of is that they use the powered chiles as a rub for the chuck. But if they just dump it into to the braising liquid it seems unnecessary

Like you I toast and rehydrate my dried chiles when making chili (and throw in a couple canned chipotles for good measure). I also always strain the puree to remove any papery skins that did not get blended up

[barelfly]

Are you going to toast the chiles still? You can toast, then steep to soften and then purée. I do both toast and steep then purée when I make my adobo sauce. When I make carne adovada from just red chiles, I only steep the dried chiles then purée. Depending on your blender, you can strain, but I don’t do that. I find it’s a PITA with the only strainer I have. My blender works pretty good, so haven’t needed that.

As others have said, you get a great purée this way. And flavor profile is slightly different w or w/out toasting.

looking forward to seeing what you come up with!

[Mosca]

Yep. This is EXACTLY what I think as well. And, I have a pretty decent blender that will definitely handle that load.

[PGH_RAM]

I toast, rehydrate, and then puree the peppers when I make chili.

[DogFaced PonySoldier]

Yes, remove seeds and stems, toast, then add to some hot water and steep 10 minutes or so - drain water, puree in blender. This is what I have done several times recently in making my birria recipe. Don't use the water you steep them in - remove them from the water and add some chikkin stock to puree with.

Delicioso.

No need to grind them dry, unless you are wanting to have a dried chile powder for other uses. If you're going to just add it to a dish (like chili), then just puree them after reconstituting.

[Mosca]

Right, exactly what I think, and what I’ve always done. I see the drying past toasting, and subsequent grinding, as a lot of extra work to no benefit.

Ricissimo.

[Michael_in_TX]

Also, toasting does not take long at all. Like a minute at most. Once you smell them, they are toasted. I don't go any further as dried chiles can turn bitter really fast. It's like minced garlic.