Submitted by: Alex W. from Ellsworth, WI
Yield: Approx 1 cup
1. Remove stems and seeds from dried chiles.
2. Place chile pieces in a pot, cover with cold water and bring to a boil. Remove from heat, cover, and let steep 10 minutes or until completely soft.
3. Transfer softened chile pieces to a blender (discard soaking liquid). Add spices, salt, and 1/2 cup of water and blend on high until very smooth.
4. Add the oil to a cast iron pan or dutch oven and heat over medium high flame until the oil is very hot and shimmering.
5. Carefully pour in all of your chile puree and fry, stirring often until the sauce turns into a thick, brick red paste - about 10 minutes.
6. Shut off the burner and let the paste cool in the pan, then transfer your paste to a jar with a tight fitting lid. Store in the fridge for up to one month.
Creamy Oaxacan Chile Spread
1/2 cup mayonnaise
1/2 cup Greek yogurt
2 tablespoons Oaxacan Chile Paste
1/2 teaspoon salt
Serve on fish tacos, spread on breakfast sandwiches or enjoy as a veggie dip.
Spice House Recipe Template
Weeknight Tortilla Soup
2 cups of your favorite broth
1 TBSP Oaxacan chile paste
Add avocado chunks and cubes of chihuahua cheese to a bowl. Top with spicy chile broth and finish with crushed tortilla chips and chopped cilantro. Serve with a wedge of lime.
Pasilla de Oaxaca chiles are a seasonal spice that we import from Mexico in the spring. If those chiles are out of stock, you can substitute them with chipotle chiles. 1 ounce of dried chipotle chiles should equal roughly 8 whole chile peppers.