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Foraging with Alexis Nikole Nelson.
From “Nopalito: A Mexican Kitchen,” by Gonzalo Guzmán and Stacy Adimando.
For an easy homemade chili powder that will add serious flavor to whatever you’re making, whether it’s a fruit salad or stew, try this two-ingredient spice blend from chef Gonzalo Guzmán, featured in the chef's book, "Nopalito: A Mexican Kitchen."
ounce dried árbol chiles (1¼ cups, about 50 small chiles), stemmed and seeded
ounce dried guajillo chiles (1¼ cups, about 6 chiles), stemmed and seeded
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