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–+ servings
Cascabel Chiles on a Plate

How to Rehydrate Cascabel Chiles

Mitch Chapman
Learn how to prepare and rehydrate cascabel chiles to be used in a variety of Mexican recipes like salsas, stews, marinades, and more.
5 from 1 vote
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Cooking Tip, How-to
Cuisine Mexican
Servings 1 serving
Calories 324 kcal

Equipment

  • Kitchen shears
  • Cast-iron skillet or comal
  • Saucepan

Ingredients
 

US Customary - Metric
  • 1 package cascabel chiles
  • Water for soaking

Instructions
 

  • Heat a cast-iron skillet over medium, then dry toast the chiles for ~30-60 seconds per side until fragrant.
  • Bring a saucepan of water to boil, then turn the heat off, add the cascabel chiles in, cover the pot, and let the chiles rehydrate for 15-20 minutes, or until they feel soft and pliable.
  • Drain and remove the stems and seeds. Your chiles are now ready to be used in a variety of recipes, from salsas to marinades.

Notes

The weight used for this recipe is an example only. The amount needed will depend on the size of the recipe.
You can reserve the soaking water to use in recipes. However, some people find it bitter, so always taste it first.
Nutritional information is a rough estimate and should not be taken as health advice.

Nutrition

Serving: 1serving | Calories: 324kcal | Carbohydrates: 69.9g | Protein: 10.6g | Fat: 5.8g | Saturated Fat: 0.8g | Polyunsaturated Fat: 3.1g | Monounsaturated Fat: 0.5g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 91mg | Potassium: 1870mg | Fiber: 28.7g | Sugar: 41.1g | Vitamin A: 26488IU | Vitamin C: 31.4mg | Calcium: 45mg | Iron: 6mg
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