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(do this before freezing them or keeping them in the fridge for short-term use.) frying dried chiles in oil, boiling them in water, and, in the case of chile de árbol, blackening them on a dry comal will yield different results. once you've decided on which chiles and which cooking technique to use,
"my master sauce is chile ancho and guajillo for enchiladas rojas, asado rojo, pozole rojo, and for tamales rojos," adds alfonso martinez. once you have a paste you like, the sky's the limit, and you can move one step further in making and freezing a salsa base. in traditional sonoran cooking, according...
https://www.eater.com/21324179/how-to-cook-with-chiles-homemade-salsa-mexican-dishes