Hi readers. Thanks for coming by.
Does it bother you when you go to a restaurant, order something spicy, and the plate comes with a bunch of cockroach-sized peppers intact scattered into the food? No way of eating them if you still own your appendix and want to continue in that vein.
Same applies for home cooking. Some of the best, such as anchos, can only rarely be found fresh. And using them dried requires some preparation if you want to taste the flavor.
Enter, the blender. No need to dig out the mortar and pistle. It wouldn’t work anyway.
Starting with low speeds seems to work best.
Be patient and hang in there. You’ll be able to see the particle sizes decreasing.
Eventually you’ll end up with this. Ready to use ancho, not ground enough to qualify as molido, a bit coarse, but with enough surface areas exposed to bring out the flavor.
I suspect one of the reasons so few people use dried peppers is a result of not knowing what the hell to do with them. Reducing the particle size enough to bring out the flaver and render them capable of being digested helps.