New Mexico Dried chiles originate in New Mexico and it is believed to be a descendant of a pepper that began in Mexico. They resemble the California chile, only they are more flavorful and hotter. The chile is deep redish-brown or bright scarlet in color, tapered and has a clear, earthy sweet mellow flavor, a mild and a little sagey aroma with tones of dried cherry. Dried New Mexico chiles add intensity and depth to many sauces. These chiles are the basic chile used for classic red sauces and are preferred to be used in stews, tamales and soups. Dried New Mexico chiles are used in Southern New Mexico, to make decorative ristras (strings of red chiles) and wreaths. The drying process of the Dried New Mexico chiles brings out their flavor, giving them a more distinctive taste, than the fresh ones.
Tips:
To rehydrate the New Mexico Chiles wash them in warm water, remove seeds, veins and stems. Bring them to a boil in a saucepan covered with water, and let simmer for 10 minutes until their flesh is soft and plump or slightly fat. Then taste the water, and if it is bitter then just replace it with fresh water and pour into blender to puree it until smooth. Strain and you can then use it to make chili con carne, tamales, enchilada sauce, and various dishes that call for red sauce. If you roast and grind the chiles you can make your own chile powder. To keep chiles for up to six months or more,make sure to store them in an airtight container in a cool, dark and dry place. If you can't find Dried New Mexico chiles you can substitute them with California chile or Ancho chile.