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–+ servings

Homemade Chili Paste

Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes

Equipment

  • Medium Cast-Iron Skillet (8 inches)
  • Medium Saucepan (2-3 Quarts)

Ingredients  

  • 3 dried guajillo chiles
  • 3 dried ancho chiles
  • 1 ½ cups chicken stock
  • 1 ½ tablespoons apple cider vinegar
  • 1 ½ teaspoons Mexican oregano
  • ½ teaspoon garlic powder
  • ½ teaspoon ground cumin
  • 1 teaspoon kosher salt

Instructions 

  • Cut open the dried chiles and remove the seeds.
  • Roast in a preheated cast-iron skillet for 20-30 seconds per side. Watch for a fruity smell and darkening (leather-like appearance). Avoid over-toasting. Tear or cut toasted chiles into pieces.
  • In a medium saucepan, combine chicken stock, apple cider vinegar, and roasted chiles. Simmer for 10 minutes.
  • Pour the chiles, stock, and vinegar into a blender. Add Mexican oregano, garlic powder, kosher salt, and ground cumin. Blend until smooth.
  • Using a spatula, work the chile paste through a wire strainer to remove residual chile stems or seeds.

Notes

1. Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed. The nutritional value is only for the chili paste and does not include the nutritional value of anything served with it. It does not include the nutrition for any substitutions.
2. Be sure to check out the Key Ingredients along with the Recipe Tips and Notes sections found in the post, for more tips, options, substitutions, and variations for this recipe! You will also find step-by-step photos there.