Corn Free Mojo Rojo

Total time45 min

Prep time15 min

Cook time0 min

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Ingredients

8 servings

4 dried guajillo seeds or ancho chiles (about 1.5 oz), stems seeds and seeds removed
Badia Chili Guajillo Bag - 3 Oz That's Tasty Chiles, Guajillo, Medium Heat Badia Guajillo Chili Pods El Guapo Whole Guajillo Chili Pods (Chile Guajillo Entero), 2 oz Bag Tampico Spices Chile Pods Guajillo - 3 Oz
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1 cup boiling water, for soaking
4 cloves garlic, peeled
1 tsp ground cumin
1 tsp sweet smoked paprika
½ tsp hot smoked paprika
½ tsp fine sea salt, plus more to taste
2 tbsp red wine vinegar
¼ cup extra-virgin olive oil
Chef's tip
Use the same amount. Regular olive oil has a milder taste, so the dish will lose some of the fruity, peppery flavor that extra-virgin adds. This matters most in raw or finishing uses like dressings and drizzles.
1–2 tbsp reserved chile soaking liquid, as needed

Instructions

1
Place the dried chiles in a small bowl and pour the boiling water over them. Let them soak for 25–30 minutes, until the flesh is fully softened and pliable. Lift the chiles out and reserve 2 tbsp of the soaking liquid; discard the rest.
2
If using a mortar and pestle, pound the garlic and salt together until a smooth paste forms. Add the soaked chiles, cumin, sweet smoked paprika, and hot smoked paprika, and pound until the mixture is a coarse, uniform paste with no large chile pieces remaining.

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