A Tip For Toasting Dried Chiles

A Tip For Toasting Dried Chiles "To activate the flavors of dried chiles, toast them before adding them to a sauce, as in the recipe for pambazos. Cook them on a dry comal or skillet over medium-high heat until they become fragrant and deepen slightly in color. There's a fine line between toasting and burning, and some chiles cook faster than others. Use your senses to judge timing: The aroma should be round, deep, and intense, not sharp and charred." —Iliana de la Vega, chef-owner of El Naranjo in Austin, Texas, and chef-instructor at the Culinary Institute of America in San Antonio