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1
Cut or tear the chiles into flat pieces and remove the seeds and veins.
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2
Heat a nonstick skillet over medium heat and roast the chiles on both sides until they begin to release their aroma and soften up a bit, about 1 minute.
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3
Transfer to a blender and fill with boiling water.
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4
Allow the chiles to soak for 30 minutes, making sure to keep them submerged under water.
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5
(You may need to wedge the blender top into the opening to help keep the chiles under water.)
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6
Return the same skillet used to toast the chiles to the stove and place over medium heat.
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7
Add the garlic and roast, turning often, until the skin blackens and the garlic begins to smell toasty, about 10 minutes.
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8
Remove from the heat and peel.
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9
Set aside.
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10
Pour the water out of the blender jar, leaving behind the rehydrated chiles.
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11
Add the garlic along with cinnamon, bay leaf, cumin, pepper, oregano, salt, and vinegar and puree until smooth.
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(You may need to pulse and scrape down the mixture a few times to get the puree started.)
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13
Transfer to a serving bowl if using right away, or transfer to an airtight container and refrigerate if storing.
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14
INGREDIENTS
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15
Handling Chiles
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16
If you have sensitive hands, you may want to wear rubber gloves when handling chiles.
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If you chose to work with them with bare hands, make sure to wash your hands well before touching your eyes or other sensitive skin.
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18
TECHNIQUES
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Roasting Chiles
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Although you may not think it makes a difference, dry roasting or toasting dried chiles before rehydrating them adds an incredible richness to their flavor.
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However, you must be careful not to burn them, which will result in an undesirable bitter flavor.
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22
Since the chiles are dark, you cannot rely on their color to tell you if they are ready.
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Instead pay attention to their aroma and texture.
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As soon as they begin to release their scent and become soft and pliable, they are ready.
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25
ADVANCE PREPARATION
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This paste can be made well in advance and kept in an airtight container in the refrigerator.
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27
It keeps almost indefinitely.
