Chile Paste
Source: The Food Lab, page 259
6 ancho, pasilla, or mulato chiles 3 New Mexico red, California, costeño, or chicorico chiles 2 cascabel, árbol, or pequin chiles | Seed the chiles and tear them into chunks Toast over medium-high heat until slightly darkened, 2-5 minutes |
2 cup stock | Add to chiles, simmer until softened, 5-8 minutes |
Blend, adding water if too thick |