Preparing Chiles

This is perhaps the most fundamental technique you will use as you cook your way through this book. The art of bringing dried chiles back to life is a critical component of all Mexican cuisine. Salsas, sauces, moles, stews, and many more dishes rely on the depth that only properly treated dried chiles can give.

First thing you need to do is put a pot of water on to boil, because you’re going to need the hot water to rehydrate the chiles. The water doesn’t have to be actively boiling as it is rehydrating the chiles and the amount of water isn’t important because for most recipes, unless otherwise noted, you’re going to discard the soaking liquid or maybe just use a bit.