How To Roast Dried Chiles

Name: How To Roast Dried Chiles
Prep time: 5 min
Cook time: 2 min
Yield: 1 serving
Ingredients: 2-10 dried chile

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Prep Time
5 mins
Cook Time
2 mins

How To Roast Dried Chiles

Ximena Brandt

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This guide explains roasting dried chiles such as ancho, guajillo, and New Mexican varieties briefly in the oven or on a skillet to release their oils and enhance flavor without burning. Roasting warms the chiles to bring out aroma and pliability, which improves their texture for subsequent rehydration in recipes requiring softened chiles.

Description

Start by wiping off any dust from the dried chile surfaces and removing stems and seeds. Preheat the oven to 400°F, spread the chile pieces on a baking sheet, and roast for 1-2 minutes, monitoring closely to avoid brittleness. Fresh pliable chiles can handle the full two minutes, while older chiles need less time to prevent bitterness. Alternatively, chiles can be roasted in a preheated skillet or comal over medium-high heat for 15-30 seconds per side, pressing them into the heat to ensure even roasting.

Proper roasting produces warm, aromatic, and still pliable chiles, ideal for recipes requiring rehydrated chiles. Over-roasted brittle chiles can develop a bitter flavor, so attention to timing is key. After roasting, chiles are typically soaked in hot water to reconstitute them for sauces, marinades, or other dishes.

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Ingredients

2-10 dried chile Ancho, Guajillo, New Mexican, etc

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Instructions

Keep Screen Awake

Wipe off any dusty crevasses of the dried chiles using a damp paper towel. De-stem and de-seed the chiles, discarding the seeds and stems.
Preheat the oven to 400F.
Add the chile pieces to a baking sheet and roast for 1-2 minutes. When using fresh, pliable chiles you can give them the full 2 minutes. Older chiles that are less pliable will turn brittle quicker so I tend to give them a healthy minute in the oven and then take a peek at them.
Ideally your chiles are warm, fragrant, and still pliable after roasting. If they have turned brittle or crumbly they will take on a bitter flavor.
Alternatively, you can preheat a skillet or comal to medim-high heat. After de-stemming and de-seeding the chiles you can add the chile pieces to the skillet and use a spatula to press them down into the heat, giving them 15-30 seconds per side.
Note that most recipes will ask you to reconstitute your chiles after you roast them. I typically put them in a bowl and cover them with the hottest tap water available, letting them rehydrate for 20 minutes or so. More info on reconstituting dried chiles.