Two is better than one.
In Zacatecas, where my family originated, chiles like arbol, guajillo, and ancho are indispensable in traditional staples, including pipian, enchiladas, moles, tamales, caldos and more. But chiles are much more than a food: They are an energetic force that keeps our community intertwined as we prepare meals together, generation after generation. Some of my oldest memories are helping the women in my family clean chiles for a big meal.
Many of my favorite dishes start with a base of dried chiles that are placed over a hot, dry comal or pan and fried in a little oil to bloom the flavors, which beautifully balance spiciness and nuttiness. Then the chiles are rehydrated in water or broth and blended into a paste with their rehydrating liquid. It’s such a simple process, but it’s one my ancestors have been using for generations—it creates some of the most nostalgic flavors and scents in my kitchen.
Ready to join me? In the recipes that follow, you’ll make a flavorful chile base that can be used in two different plant-based meals. It easily becomes a rich enchilada sauce that smothers
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