Chintextle

Step by stepInstructions

1. Toast the chiles on a comal until fragrant, then soak them in hot water for 15 minutes.
2. Toast the garlic cloves, skins on, until soft and blistered, then peel them.
3. Toast the dried shrimp in a dry skillet for a minute or two, just until aromatic.
4. Grind the drained chiles, garlic, shrimp, avocado leaf if using, and salt in a molcajete or blender into a thick paste, adding the oil gradually.
5. Pack into a jar and refrigerate; use as a condiment on tlayudas, eggs, grilled meats, or thinned with vinegar as a dressing.