He made the journey to Canada and Milan worth it.(Keep screen awake).
1 thick slice day-old challah or brioche, crushed to fine crumbs.Zarela Martinez leaves in the veins of the chiles— the hottest part—but you can cut them away if you want to tone down the heat.
Rinse the chiles under cold running water and shake off the excess moisture, but do not dry them.Heat a griddle or cast-iron skillet over moderately-high heat until a drop of water sizzles on contact.Place the chiles, a few at a time, on the griddle and let them heat, turning occasionally with tongs, just until the water evaporates and the chiles are fragrant.
Allow between 30 to 45 seconds for the anchos, slightly less for the guajillos, which are very thin-skinned.The chiles should just become dry, hot and aromatic; do not allow them to start really roasting or they will have a terrible scorched flavor.
Remove from the griddle as they are done.
Place in a bowl and cover generously with boiling water.1/2 cup raspberry jam.
Preheat the oven to 400° and line 2 large rimmed baking sheets with parchment paper..Spread the hazelnuts in a pie plate and toast until the skins split and the nuts are fragrant, about 10 minutes.
Transfer to a clean kitchen towel and rub together to release the skins.Let the hazelnuts cool completely..