6 Serves
84 Mins
6 g
29 g
12 g
Clean and seed the dried chilies, then toast them briefly in a dry frying pan until fragrant.
Ingredients, vitamins, and health benefits
Dried Ancho Chilies
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
MexicanVitamin K
4 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
2 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
27 µg / 400 µgCalcium
53 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
69 mg / 420 mgPhosphorus
161 mg / 1,250 mgPotassium
253 mg / 4,700 mgSodium
658 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
16 µg / 55 µgFiber
4 g / 28 gSugar
8 g / 50 gSaturated Fat
2 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
25 gAlcohol
0 g
In a large pot, heat the cooking oil and sauté the onions and garlic until softened.
Add the toasted chilies, almonds, and Mexican chocolate to the pot, covering with water to simmer until the chilies are fully rehydrated.
Transfer the mixture to a blender and process until completely smooth, then return to the pot to season with salt and pepper.
Dried Guajillo Chilies
Onion
Garlic
Cooking Oil
Hot Water
Mexican Chocolate
Almonds
Salt
Salt And Pepper
Vitamin A
0 µg / 900 µgVitamin C
3 mg / 90 mgVitamin E
4 mg / 15 mgVitamin K
4 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
2 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
27 µg / 400 µgCalcium
53 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
69 mg / 420 mgPhosphorus
161 mg / 1,250 mgPotassium
253 mg / 4,700 mgSodium
Fiber
4 g / 28 gSugar
8 g / 50 gSaturated Fat
2 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
30
g5
g25
g
Italian
Zinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
16 µg / 55 µgAlcohol
0 g