Clean the guajillo chile with a damp cloth to remove excess dust. Then, cut off the stem of the chile and make a crosswise cut to remove the seeds. Set aside.
Place the guajillo chile in a bowl with hot water and let it soak for 15 minutes or until softened.
To peel the jalapeño chile: cut the chile in a T shape, as shown in the video, and remove the seeds. Set aside.
Heat water in a pot over medium heat and add the piloncillo, heating until it dissolves, then add the chiles. Cook for 15 minutes. Drain and set aside. Remember that the piloncillo will help reduce the spiciness of the chiles.
For the poblano chile: remove the skin with a knife until it is completely clean, make a crosswise cut and remove the seeds, placing them in a bowl; you can use them to add texture to your sauces. You can stuff them or make sauces!
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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