CHILE PASTE
NOTE: Chile paste can be used in place of chili powder in
any recipe. Use 2 tablespoons paste for every tablespoon
powder.
MAKES 2 TO 2½ CUPS
6 ancho, pasilla, or mulato chiles (about ½ ounce), seeded
and torn into rough 1-inch pieces
3 New Mexico red, California, costeño, or choricero
chiles (about ⅛ ounce), seeded and torn into rough 1-
inch pieces
2 cascabel, árbol, or pequin chiles, seeded and torn in half
2 cups homemade or low-sodium canned chicken stock
Toast the dried chiles in a Dutch oven over medium-high
heat, stirring frequently, until slightly darkened, with an
intense roasted aroma, 2 to 5 minutes; turn down the heat
if they begin to smoke. Add the chicken stock and
simmer until the chiles have softened, 5 to 8 minutes.
- Transfer the chiles and liquid to a blender and blend,
starting on low speed and gradually increasing the speed
to high and scraping down the sides as necessary, until a
completely smooth puree if formed, about 2 minutes; add
water if necessary if the mixture is too thick to blend. Let
cool. - Freeze the chile paste in ice cube trays, putting 2
tablespoons into each well. Once the cubes are frozen,