Not exact matches
Place
dried chiles, tomatoes, onion, and jalapeños
in a large,
dry cast iron skillet or frying
pan over medium heat.
Place the
dried chiles in the
pan in a single layer.
For the spice rub: Toast the ancho
chile pieces over low heat
in a
dry skillet until fragrant, shaking the
pan so they don't scorch.
Seed the
dried chiles and tear them
in to large pieces and toast them
in the
pan for 1 - 2 minutes.
Toast all
chiles in a
dry medium saucepan over medium - low heat, tossing constantly, until slightly darkened
in color and
pan just begins to smoke, about 5 minutes.
Clean the
chiles with a damp cloth, cut them open, remove the stems and seeds, and spread them flat
in a large
dry frying
pan.
I always add a hearty pinch of
dried Mexican oregano and a crumpled,
dried red
chile to my onion and let them «toast»
in the
pan as the onion softens.
Toast guajillo, ancho, and pasilla
chiles in a medium
dry skillet over medium - high heat, turning occasionally and pressing
chiles to help them make contact with the
pan, until darkened
in color and beginning to soften, about 3 minutes.