Blender joy: Mexican chilli sauces

One last dispatch from the “I love my new blender” files for now. Last week, I made these pork-and-potato tacos with guajillo chilli sauce. Like many Mexican recipes, it starts with you soaking dried chillis in hot water, then pureeing them with other ingredients (in this case, tomatoes and garlic), then “frying” the resulting puree. Dried chillis – even rehydrated ones – are an ingredient that has always challenged my blender in the past. Not so this time! They quickly broke down, and passed through the strainer easily, leaving very little detritus behind. With this new tool in my batterie, I’m definitely looking forward to making another mole!