This is the basis for enchiladas and chile con carne.
- 24 dried red chiles
- 2 tablespoons mashed garlic
- 1 teaspoon salt
- 2 quarts water or to cover
Wash whole dry chile pods. Wearing rubber gloves, remove stems, veins and seeds. Cover chiles with water in a heavy kettle, then bring to a boil. Lower heat and cook slowly for 30 minutes.
Drain chiles. Put through a colander or sieve after testing to make sure the pulp separates easily from the skin. Add garlic and salt to the pulp. Blend smooth for a pure, thick chile paste.