In order to break down the De Arbol chilies I saute them at a hight heat which is why I use Canola. If I used Olive oil it would burn since it has a much lower heat point. I only use a super small amount just enough to break down the dried chiles so it has no effect on flavor. But I understand what you mean though usually if you were adding oil for flavor Olive would be the way to go. In this case believe it or not Canola is a better choice.
Thanks for your input I always appreciate constructive criticism.
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]]>Asada, onions, cilantro and sauce. (SAUCE LOOKS GOOD TOO!)
Looks so good, I’m going down the street to get a few.
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