Step 1

Heat a cast-iron skillet or comal over medium, then dry toast the chiles for ~60 seconds, stirring frequently, until fragrant.

Step 2

Bring a saucepan of water to boil, then turn the heat off, add the piquin chiles in, cover the pot, and let them rehydrate for 10-15 minutes, or until they feel soft.

Step 3

Your chiles are now ready to be used in a wide variety of Mexican soups, sauces, and marinades.