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Author Notes: This is enough rub for a whole goat. If you're only making goat pieces, try making a quarter of this recipe. The rest will keep in the fridge for a couple of weeks in an airtight container. —Sara, Neftali & Sally
Serves a crowd
- 4 pounds dried guajillo chiles, tops (with stems) pulled off and loose seeds dumped out (do not scrape for all the seeds)
- at least 10 cups water
- 1/3 cup whole black peppercorns
- 1/3 cup whole cloves
- 1/3 cup coarse sea salt
- Bring water to a boil in a large saucepan, then add the chiles and lower to a simmer. Cook for about 10 minutes, until the chiles have brightened but don't quite come apart when tugged with tongs.
- Meanwhile, toast peppercorns and cloves in a skillet, shaking constantly, just until fragrant
- Note: you will have to work in batches. Above are the total quantities. Using tongs, remove the chiles from the water and transfer to bowl of a food processor or blender. Add enough of the chile cooking water to blend and small bits of the spices and salt. Blend until smooth. Then pour into a chinoise set over a large mixing bowl.
- Using GLOVED hands, press chilies through the mesh as best you can (there will be a lot of chili skins left). Repeat as many times as necessary, using the chile debris from each round again to get as much as possible from the batch.
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