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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
pounds dried guajillo chiles, tops (with stems) pulled off and loose seeds dumped out (do not scrape for all the seeds)
at least 10
cup whole black peppercorns
cup whole cloves
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.