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Old 11-12-2020, 03:51 PM   #1
Assistant Cook
Join Date: Nov 2020
Location: Los Angeles
Posts: 1
Dehydrating food question

Hello I am new to dehydrating food and am looking to dehydrate "mole rojo" a Mexican recipe. I was wondering, do I have to dehydrate all the ingredients together and blend them? or make the mole and dehydrate the sauce itself? Thank you for your response!

mole rojo example :

Ingredients in the dish:
10 (50 g) guajillo chiles
2 (20 g) pasilla chiles
4 (45 g) ancho chiles
7 cups (1.66 L ) chicken broth
3 (274 g) Roma tomatoes
2 (135 g) tomatillos
7 (20 g) cloves of garlic
2 corn tortillas (you can sub with 10 to 12 saltine crackers)
1 small onion (130 g)
1 tsp Mexican oregano
6 to 7 (55 g) prunes (you can sub with 1/3 cup raisins)
1 chipotle chile in adobo (optional)
8 to 10 oz bittersweet chocolate
1/2 cup (120 g) Sunbutter (or peanut butter)
1/8 tsp ground cinnamon
a pinch of ground clove
3 Tbsp sugar

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Old 11-12-2020, 09:07 PM   #2
Executive Chef
Join Date: Mar 2008
Posts: 3,757
I just spent a few weeks dehydrating about 30 or so ingredients, to make some just-add-water (boiling), soups/stews for trail or hiking food.

I found out it is a messy thing, all those jars, powders, spices, spoons and then if you dehydrate separately, for sauces, you have to do a lot of figuring how much fresh is how much dry.

I made two sauces, one was a no-cheeze recipe (potatoes, carrots onions flavorings), and one a no oil mushroom gravy. Then thinly spread on parchment, on dehydrator trays, then dry, then grind, and they rehydrate just great.

I'd say, make the sauce then dehydrate it.
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