|Angel Hair Pasta with Ancho Chile Sauce (Sopa Seca de Fideo con Chile Ancho)|
1.In a nonreactive medium saucepan, cover the chiles with water and simmer
for 5 minutes. Remove from the heat and let soak until soft, 5 more
2.Pour 1/4 cup of the chicken stock into the blender, add the cloves, garlic and cumin seeds and blend until smooth. Season with salt. Add 1 more cup of the stock and the drained chiles, a few at a time, and blend until smooth, adding more stock if necessary.
3.Heat the oil in a large heavy saucepan. Add the pasta and fry, turning, until it has turned a deep golden color, about 3 minutes (keep the nests intact). Strain off excess oil.
4.Add the blended sauce to the pasta in the skillet and fry over moderate heat for about 3 minutes, scraping the bottom of the pan to prevent sticking. Cover and cook over low heat, adding the remaining stock a little at a time to prevent sticking, until the pasta is just cooked through, 5 to 8 minutes.
5.Transfer to a serving dish, sprinkle with the cheese and serve with the avocado and limes.
This recipe combines two other Native American crops, squash and corn, with chile. One of the most popular dishes in New Mexico, it is also so colorful that it goes well with a variety of foods.
Saute the squash and onion in the butter until the squash is tender. Add the chile, corn, and milk. Simmer the mixture for 15 to 20 minutes to blend the flavors. Add the cheese and heat until the cheese is melted.
Posted By: ???
Coat steak with cornstarch. Cook in a large oiled skillet over medium heat until browned, stirring constantly. Drain the meat on paper towels. Clean the skillet and add the steak and all other ingredients to the skillet. Bring to a boil, cover, reduce heat and simmer for 30 minutes, stirring often. Remove the lid and cook uncovered for an additional 30 minutes or until sauce is thick and meat is tender. Serve with flour tortillas.
|Chicken Enchiladas with Tomatillo-Sour Cream Sauce|
Poach chicken in simmering water until cooked through. Reserve broth. Remove meat from bones and shred. You should have about 3-4 cups shredded chicken.
Melt margarine in saucepan. Add flour and cook about 1 minute. Do not burn. Add broth and stir until thickened. Stir in sour cream. Stir in tomatillo salsa which has been cooked as in above directions.
Start with 12 tortillas. Fry tortillas in 1/2" oil in small skillet for a few seconds until limp. Place on paper towels. In each tortilla, place some chicken meat, some chopped onion and some grated cheese. Roll up. Place in long baking dish. Do as many as you have meat for. (Are delicious reheated in microwave.) Pour sour cream mixture over top, covering all exposed tortillas. Put leftover cheese on top. Bake at 350 d. for 20-30 minutes until heated through and bubbly.
|Chilaca Chile Snack (Botana de Chilacas)|
Tear or cut the chiles lengthwise into thin strips. Place in a meduim
bowl and stir in the rest of the ingredients. Set aside for the flavors
to meld, aabout 30 minutes. Just before serving, stir thoroughly. Serve
at room temperature.
Posted By: Judy Howle
Flavors of the South, Recipes for "heat lovers"
Post Date: Date: Sat, 23 May 1998
|Chile con Queso (from scratch!)|
Warm cheese to room temperature. Melt butter in small saucepan, add onion and garlic, cover and sweat for 5 minutes over low heat. Meanwhile, place the tomatos, green chiles, cumin and pepper in a food processor and chop throughly (don't puree). Add tomato mixture to pan, cook at medium heat for 3-5 minutes or until most of the water has evaporated.
Remove pan from heat, add cheese and stir until melted. Add cream to thin as needed. If you need to rewarm the dip use very low heat to avoid breaking down the cheese. Serve with tortilla chips, or flour tortillas
Posted By: ???
Make a slit in the side of each chile and stuff the chiles with the cheese sticks. Dredge the chiles with the flour. Beat the egg whites until they form stiff peaks. Beat the yolks with the water, 3 Tbs flour, and salt untilthick and creamy. Fold the yolks into the whites.
Dip the chiles in the mixture and fry in 2 to 3 inches of oil until they are a golden brown.
No collection of New Mexican recipes could be complete without including one for stuffed green chiles. In late summer when the fresh crop of chile comes in, nothing tastes better. We stuff them with cheese, meat mixtures, or combinations of meats, dried fruits and nuts. We not only serve them whole, but also chopped and formed into balls or made into casseroles. Big Jims are the preferred chile for this recipe.
Origin: (Bhopal, 1970)
Posted By: ???
Post Date: ???
|Chiles with Beer & Cheese|
1.Heat the oil in a deep, nonreactive, medium skillet or shallow
flame-proof casserole. Add the onion, season with salt and cook over
moderate heat until translucent.
2.Add the chile strips, cover the pan and cook until just tender but not soft, about 4 minutes. Add the beer, increase the heat to high and boil, uncovered, until it is absorbed by the chiles, aobut 7 minutes.
3.Spread the slices of cheese over the chiles and heat until melted. Serve immediately. Posted By: Judy Howle
Flavors of the South, Recipes for "heat lovers"
Post Date: Date: Sat, 23 May 1998
|Chipotles en Adobo|
1.Rinse the chilpotles and drain. Pierce each one all the way through with a sharp fork or skewer. Place in a pressure cooker with water to cover and cook at low pressure for about 15 minutes; they should be soft but not mushy. (Alternatively, cook the chiles with water to cover in a tightly covered nonreactive medium saucepan over low heat for 30 to 40 minutes.)
2.Drain the chilpotles, remove the stems and wipe off any stray seeds clinging to the outside. Set aside.
3.Meanwhile, in a medium nonreactive saucepan, cover the anchos with hot water and simmer for 5 minutes. Drain and transfer to a blender. Add 1 cup of water plus the garlic, marjoram, thyme, cumin seeds, bay leaf and 4 of the cooked chilpotles and blend until almost smooth.
4.Heat the oil in a shallow nonreactive skillet. Add the blended
ingredients and fry over moderately high heat for about 3 minutes,
scraping the bottom of the pan to prevent sticking. Add the vinegars,
brown sugar, salt and 1/2 cup of water and cook for 5 minutes longer.
Then add the remaining chilpotles and cook over moderate heat, scraping
the bottom of the pan from time to time to prevent sticking, until the
sauce has reduced and thickened, about 15 minutes. (MAKE AHEAD: The
Chilpotles en Adobo can be refrigerated in an airtight container for up to
1 month. Before using, place in a medium saucepan, moisten with a little
vinegar and bring to a boil. Let boil for a few minutes.)
Posted By: Judy Howle
Flavors of the South, Recipes for "heat lovers"
Post Date: Sat, 23 May 1998
|Enchiladas in Pumpkin Seed-Chile Sauce|
This reliable enchilada recipe doesn't require any time consuming procedures. The toasted pumpkin seeds give the sauce a delicious flavor as well as a boost in protein. Use the dark green, hulled pumpkin seeds that are available in whole-foods stores and some Latin American markets.Sauce: Filling: 8 large flour tortillas
1. Preheat the oven to 450 degrees. Place the bell and jalapeno peppers on a baking sheet, and bake them for 15 minutes or until they are blistered and soft. Let them cool.
2. Make the filling: Heat the oil in a large skillet over medium heat. Add the onions, and saute them for 5 minutes, stirring occasionally. add the garlic, cabbage, cumin, and coriander. Saute, stirring frequently, for 20 minutes, then remove the pan from the heat. When the mixture has cooled, stir in the cilantro, farmer's cheese (or ricotta or goat cheese), and the salt and pepper.
3. When the peppers have cooled remove the skins with your fingers. Chop the peppers coarsely.
4. Make the sauce: In a medium saucepan, heat the oil. Saute the onion, garlic, and tomatillos until they are soft,about 5 minutes. Add the ground coriander, and saute 2 minutes more. Transfer this mixture to a blender or food processor. Add the chopped peppers (jalapeno seeds included, if you want heat), all but 1 tablespoon of the pumpkin seeds, and the water. Blend the sauce until it is almost smooth. Add the salt and pepper.
5. Preheat the oven to 350 degrees. Spread 1/3 cup filling down the middle of a flour tortilla.
Roll the tortilla tightly, folding in the sides as you roll. Place the rolled tortilla in a 9-by-13-inch casserole pan. Do the same with the remaining seven tortillas, using all of the
filling. Pour the sauce over the filled tortillas, and then cover the dish with foil.
Bake the enchiladas for 25 minutes. Serve the enchiladas garnished with the remaining pumpkin seeds.
(a pickled vegetable mixture; Mexican / Southwestern)In a blender or food processor combine the oil, vinegar, mustard, oregano salt and pepper and blend for 5 minutes.
Place the vegetables and vinaigrette and mix together until well coated. Add reserved jalapeno juice to taste. Marinate at least 2 hours or a
couple of days.
Makes 10 cups.
Posted By: ???
|Green Chilaquiles (from Tampico)|
Blenderize all sauce ingredients, except stock, until smooth. Heat 1 Tbs. oil, then fry sauce 5 minutes, stirring constantly. Add stock and cook one more minute. Set aside.
Heat vegetable oil for deep frying and fry tortilla pieces, about a fourth at a time, until they begin to stiffen, but are not browned; drain well.
Return sauce to heat and bring to a boil; stir in the tortilla pieces and cook over medium heat, scraping up bottom of pan almost constantly, until most of the liquid has been absorbed and tortillas are _just_ beginning to soften -- about 5-8 minutes. The tortilla pieces should still be chewy. Quickly mix in the chicken meat.
Serve immediately, garnished with cheese, hard-boiled eggs, finely chopped onion, and cilantro.
Origin: The Tortilla Book, Diana Kennedy, 1991)
Posted By: Brent
|Lentils with Chilies, Pork, and Fruit - Lentejas En Adobo|
The lentils: Run the lentils through your hands to make sure there are no stones or other foreign bodies in them. Rinse them in two changes of water and put into a pan. Add onion, salt to taste, and enough water to come about 2 inches above the surface of the lentils. Set over medium heat and bring to a fast simmer. Continue simmering until the lentils are quite soft ~ about 3 hours, depending on their age. Keep a pan of near-boiling water on the side, ready to add if necessary.
Put the pork pieces into a pan; add salt to taste and water to cover. Bring to a fast simmer and continue simmering until the pork is tender but not soft - about 25 minutes. Strain, reserving the broth, and set broth and meat aside.
Cover the dried chilies with boiling water and leave to soak for about 15 minutes, until the chilies have softened and become fleshy. Drain and put into a blender with 1 cup of the reserved pork broth, the broiled tomatoes, garlic, oregano, clove, and cinnamon; blend until smooth, adding more broth only if needed to release the blades of the blender.
Heat the lard in a small frying pan, add the blended ingredients, and fry over medium heat, stirring and scraping the bottom of the pan, until reduced and well seasoned - about 4 minutes. Add to the lentils and add the pork, remaining broth, plantain, and pineapple; simmer together for about 30 minutes. Adjust salt and add water if necessary. The mixture should be like a thick soup.
From: The Art of Mexican Cooking
Posted By: Jim.Weller@salata.com (Jim Weller)
Post Date: 23 Aug 98
|Mexican Cowboy Beans|
One way I have learned to use chiles de arbol is as a finishing touch in wonderful Mexican Cowboy Beans, such as the vaqueros make/made, as found in that wonderful Mexican cookbook I have quoted so often online before, _Cocina de la Familia_ which is now a July selection in the Book of the Month Club's Cookbook Club.
Take about 3 cups of beans, clean them up. Put them in a large pot, without soaking, covering them with water that is "2 knuckles above the surface of the beans." Put half a white onion in the beans, and drizzle a bit of oil on the water (keeps them from foaming). Bring them to a boil, then cook them at at medium low for an hour to an hour and a half. At that point, add a sprig of epazote (mine grew to almost 6'...it is now at eye level with me and in flower), the other half of the white onion, chopped, and some salt. Cook about another 45 minutes until softish.
Take 6oz of chorizo, sautee it for about 15 minutes, and then add the chopped onion. Sautee until the onion is soft and the chorizo starting to crisp. Drain the onion and chorizo on thick paper towels. Chop two good-sized tomatoes and sautee them in the onion/chorizo dripping mixture for about 3 minutes. Put the onions, chorizo, and tomatoes into the bean pot and cook for about 20 minutes. Then add 5 whole chiles de arbol to finish it off. You need to keep the beans moist, and you can add some beer, water or wine (we used some chianti last night) at this point.
We serve them with mounds of tomatoes, cilantro, chopped onion, and lots of queso cotijo (grated) or grated queso anejo, and tortillas. These beans are a meal in themselves, and worth of an Aztec emperor :) Enjoy!
From:   Cocina de la Familia
Posted By:   Chile Head Mailing List
|New Mexico Tamales|
Tamales: Boil meat in water until tender. Remove meat from broth, saving broth for making dough and chile. Chop meat in 1/4 inch pieces and place in pan. Disolve chile powder in 1 1/2 cups of the meat broth, add to the meat, add garlic, spices and salt, and cook until almost dry. Set aside, while preparing dough (masa). Masa for Tamales: Cream lard in a medium size mixing bowl, using a mixer at medium speed. Add flour and mix. Add enough of the meat broth to make dough spreadable with a table knife. Assembling the Tamales: Rinse corn husks and soak in warm water until pliable. Spread the center portion of each husk with 2 tb of the masa mixture. Top with the chile meat filling. Varied amounts of either the masa or thee filling may be used (some like them thin, some like more of the filling). Fold the sides of the hushs toward the center, the bottom of the husk up the top down. Tie each tamale top and bottom with a narrow corn husk strip. Pour 2 inches of water in a large kettle and arrange the tamales on a rack above water level. Steam tamales for about 40 minutes.
Origin: New Mexico Magazine Dec-93
Posted By: WALT
Post Date: ???
|Pasilla Chiles Stuffed with Potato (Chiles Pasillas Rellenos de Papa)|
1.In a large saucepan of boiling water, cook the potatoes until
fork-tender, aobut 20 minutes. Drain, cool slightly and peel. Transfer
to a large bowl and mash roughly.
2.Using a small sharp knife, slit the chiles lenghtwise, leaving the stems intact. Carefully remove the seeds and veins. Place the chiles in a bowl, cover whit hot water and let soak until just beginning to soften, about 20 minutes (depending on how dry they were in the first place). Drain.
3.Add the cheese to the potatoes, season with salt and mash together well. Stuff the chiles fully with the filling, but leave enougfh room so that the seams almost close.
4.Heat the oil in a large nonreactive skillet. Gently fry the chiles in batches, rolling them over from time to time so that they cook evenly without browning too much, about 5 minutes. Transfer to paper towels to darain. Reserve the oil in the skillet.
5.Make the tomatillo sauce: In a large nonreactive saucepan, cover the tomatillos with water and simmer until soft, about 10 minutes. Drani and transfer to a blender. Add the onion and garlic and blend until almost smooth (but still textured)>
6.Preheat the oven to 350. Heat the reserved oil iln the skillet. Add the brown sugar and fry for a few seconds. Add the tomatillo sauce, season with salt and cook over high heat until reduced, about 5 minutes. Stir in the chicken stock.
7.In a baking dish large enough to hold the chiles in one layer, arrange the chiles side by side. Pour the tomatillo sauce over the chiles and bake until heated through, about 15 minutes. Serve warm.
|Pork Stew in Red Chile Sauce (Asado de Chile Colorado)|
1.Arrange the pork in one or two layers in a wide, heavy, flameproof
casserole. Barely cover with water, and season with salt. Cover and cook
over moderate heat until almost tender, aobut 30 minutes. Drain off most
of the broth and reserve, adding enough water to make 2 1/2 cups.
Continue to cook the pork uncovered until the fat has been rendered and
the meat is slightly browned, about 5 minutes longer.
2.Meanwhile, using a small sharp knife, slit the chiles lenghtwise and remove the stems, seeds adn veins. Cover with boiling water and set aside to soak for 15 minutes. Drain.
3.Pour 1/3 cup of the reserved pork broth into a blender. Add the garlic, cinnamon, bay leaf and oregano and blend until smooth. Add the mixture to the pork in the casserole and fry for a few seconds.
4.Add 1 more cup of the reserved broth and the drained chiles, a few at a time, to the blender and puree. Strain the chiles over the pork through a fine-mesh sieve, pressing to extract as much of the flesh and juice as possible. Fry the pork, scraping the bottom of the pan to prevent sticking, for about 5 minutes longer.
5.Add the remaining pork broth to the casserole and cook over low heat until the meat is tender and the sauce is thick enough to coat the back of a wooden spon, about 1 hour. Season with salt. Serve warm. (MAKE AHEAD: The stew can be refrigerated for up to 1 day. Rewarm over moderately low heat.)
I've made tamales a couple times before and find that the masa you can get at, for example, Super K to be quite usuable. It comes in a large plastic bag and is ready to go with just a snip of the scissors.
First, I get a small package of dried corn husks and let them soak in water until they are pliable.
Meanwhile, I get a good cut of beef, steam until able to shred easily, or you can saute small pieces of beef in water or tomato sauce (keep juicy) with chopped onions, hot peppers, sprinkle of garlic salt, cilantro, pimento or a touch of red sweet pepper, or any other flavoring you like. Saute until very soft. If you steam or boil your meat instead, saute the other ingrediants on the side to be ready.
Mix all if not mixed. It should have a creamy consistancy--easy to bite into with no large chunks.
Take you softened husk, lay it with the curly part up (husks have an inside and an outside by how they grew on the plant), thinly layer the masa inside, then spoon in a good (but not too much) of the meat mixture. If you used red chile, you might want to also include a black olive. If you've used green chile, you might want to also include a green olive.
Now here's a little bit of a difficult part, and it doesn't work if you've overfilled. Turn up the bottom of the filled leaf over the mixture about 1/3 of the way. Coat that exposed underleaf with more masa (but not the meat. the meat is done.) Turn in one side of the leaf over the meat mixture. coat that exposed underside with masa. Turn over other side of the leaf. Don't coat that. [You can turn down the top inside, but we prefer to leave ours open on top.]
Now for the steaming. It's really easy if you have one of those chinese bamboo layered steamers, the kind that look like a wooden column in several layers going up. you just place all your raw tamales inside (I lean the tops of mine against the inside rim then keep placing getting closer to the centr until each layer is covered. It's just important that the mixture doesn't come out the open end if you left it open.) Continue until all tamales are inside. Them place whole steamer unit over a large open-top pot of steaming water. I use my big wok. As the tamales steam, you need to add more water to the Wok/pot.
That's it! Not hard at all, especially since you got the ready made masa. Tamales freeze well, so you can go to the mess once for several meals. Serve with salsa or whatever.
Just remember that well-cooked meat (juicy and flaky) with tastey seasoning makes the tamale. Yum.
Posted By: Kasin Hunter
Post Date: Sun, 06 Jul 1997
This recipe is from northern Mexico and I think it is closer to the tamales made in Texas. Tamales from central Mexico are thick and fluffy and are mostly dough. This is the original recipe as it would be prepared in Mexico, including lard. Adjust as necessary to suit your sensibilities. I substitute Crisco for the lard. I also make this recipe using chicken in place of the pork. Enjoy! Garry
The smallest tamales of all are the nortenos from Coahuila and Chihuahua. They are as thick as a very fat finger and about 2 1/2 inches long. The northerners express contempt for the large, fluffy white ones of central Mexico, which to them are all dough and very little else--which is true of the commercially made ones. The dough in these is almost overcome by the filling of pork in a sauce of chiles anchos strongly flavored with cumin. Cut the meat into 1-inch squares--it should have a little fat on it--and put it into the saucepan with the onion, garlic, salt, and peppercorns. Barely cover the meat with water and bring to a boil. Lower the flame and simmer the meat until it is tender--about 40 minutes. Set the meat aside to cool off in the broth. Strain the meat, reserving the broth, and chop it roughly.
Heat the griddle and toast the chiles well, turning them from time to time so that they do not burn. Let them cool a little. When they are cool enough to handle, slit them open and remove the seeds and veins. When the chiles have cooled off they should be crisp. Crumble them into the blender jar or spice grinder and grind them with the cumin seeds to a fine powder.
Melt the lard, add the chili powder, and cook it for a few seconds, stirring it all the time. Add the meat and, continuing to cook, let it season for a minute or so. Add the pork broth and let the mixture cook for about 5 minutes over a medium flame so that it reduces a little--there should be quite a bit of sauce left. Add salt as necessary.
Make the basic dough but do not add any baking powder. Mix the chili sauce into the dough to give it a little color.
Using the smallest husks or the large ones cut in half, spread a scant tablespoon of the dough thinly over each husk, covering an area about 2 X 2 inches. Put a little of the meat with plenty of sauce into the center of the dough and fold the husk as you would for ordinary tamales. Stack the tamales in the steamer and cook for about 2 hours. Test to see if they are done.
Posted By: Garry Howard, Cambridge, MA