I am now the proud owner of dried Pasilla, Chipotle, Chile de Arbol and

K

karennoca

Well-known member
Guajjilo chile peppers. Anyone have some tried and true killer recipes to do with my new babies? Soups, braised dishes, beans, pasta sauces all are welcome.

 
REC: Enchilada Sauce (From Sandra, then in London)

* Exported from MasterCook *

Enchilada Sauce I

Recipe By :Sandra from London
Serving Size : 3
Categories : Mexican Sauces

Amount Measure Ingredient -- Preparation Method

8 Dried California Chilies
1 1/2 Tablespoons Vegetable Oil
1 Clove Garlic
1 Tablespoon Flour
1 Teaspoon Vinegar
3/4 Teaspoon Salt
1/4 Teaspoon Dried Oregano
1/4 Teaspoon Ground Cumin
1/8 Teaspoon Garlic Powder

Wash chilies thoroughly. Place in a large saucepan and cover generously with water. Cover and bring to boil. Remove from heat and let stand 45 minutes or until softened.

Drain the chilies, reserving soaking liquid. Pull off stems, slit chilies open and rinse off the seeds. Place chilies and 1 cup soaking liquid in blender or food processor. Process until pureed. Turn into sieve and rub through sieve into bowl to eliminate small bits of peel. Rinse blender with an additional cup of soaking liquid, and pour over remaining pulp in sieve.

Heat oil and garlic in a medium saucepan. When oil is fragrant with garlic, discard the clove. Stir in the flour until mixture is smooth. Cook about 1 minute. Add pureed chili mixture and remaining ingredients. Bring to boil, reduce heat. Cook and stir until slightly thickened. Taste and add more salt if desired.


- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 73 Calories; 7g Fat (83.6% calories from fat); trace Protein; 3g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 533mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1 1/2 Fat; 0 Other Carbohydrates.

Serving Ideas : Use for Enchiladas de Queso.

NOTES : Makes about 2 1/2 cups.
Variations: For hotter sauce, substitute 2 or 3 dried New Mexico chilies for equal number of California chilies.
Substitute 1/2 to 1 cup broth for equal amount of chili soaking liquid.
Substitute 1/2 cup tomato juice or sauce for 1/2 cup soaking liquid.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0

 
REC: Chipotle - Ancho Chile Pesto

* Exported from MasterCook *

Chipotle-Ancho Chile Pesto

Recipe By :Bon Appetit
Serving Size : 1
Categories : Sauces

Amount Measure Ingredient -- Preparation Method

2 Dried Ancho Or Pasilla Chilies
1 Large Red Bell Pepper
1 Or 2 Canned Chipotle Chilies In Adobo Sauce -- rinsed & seeded
1/3 Cup Pine Nuts
2 Tablespoons Fresh Lemon Juice
2 Cloves Garlic
1/4 Cup Olive Oil -- or more

Remove stems and seeds from ancho chilies. Place chilies in a large bowl. cover with boiling water. Let stand until soft, about 30 minutes. Drain, reserving 1 tablespoon soaking liquid.

Roast bell pepper over gas flame or in broiler until blackened on all sides. Seal in paper bag and let stand 15 minutes. Peel, stem and seed pepper.

In processor, blend anchos, 1 tablespoon soaking liquid, bell pepper, chipotles, pine nuts, fresh lemon juice and garlic until almost smooth. With machine running, gradually add 1/4 cup olive oil, process until smooth. If pesto is dry, mix in more oil by spoonfuls. Season with salt.
(Can be made ahead. Press plastic wrap onto surface of pesto. Cover and refrigerate up to 2 days or freeze up to 1 month. Bring to room temperature before serving.)


- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 785 Calories; 77g Fat (84.8% calories from fat); 12g Protein; 19g Carbohydrate; 5g Dietary Fiber; 0mg Cholesterol; 6mg Sodium. Exchanges: 1/2 Grain(Starch); 1 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 14 1/2 Fat.

NOTES : For a milder sauce, use only one chipotle chili. this pesto fires up polenta, pizzas, pasta sauces, corn on the cob, chicken and hamburgers.

Nutr. Assoc. : 0 0 0 0 0 0 0

 
REC: Ancho Sauce

I have used anchos and pasillas interchangeably.

* Exported from MasterCook *

Ancho Sauce

Recipe By :Bon Appetit
Serving Size : 12
Categories : Sauces

Amount Measure Ingredient -- Preparation Method

12 Dried Ancho Chilies
2 Cups Boiling Water
1 Cup Tomatoes, Peeled, Seeded -- finely chopped
2 Medium Cloves Garlic -- minced
1 Teaspoon Salt -- or to taste
1 Teaspoon Dried Oregano
3/4 Teaspoon Ground Cumin
1/4 Teaspoon Turmeric

Seed and stem chilies under cold running water. Break into 1" pieces. Place in medium bowl. Add boiling water and soak 1 hour.

Strain chilies through sieve, reserving liquid. Puree chilies in blender or food processor with 1/2 cup of reserved soaking liquid. Add tomatoes, garlic, salt, oregano, cumin and turmeric and blend well. Pour mixture into heavy small saucepan. Add 1 cup reserved soaking liquid. Bring to boil, stirring constantly. Reduce heat and simmer until sauce thickens and coats spoon, 10 to 15 minutes. Serve at room temperature.

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 2 Calories; trace Fat (20.8% calories from fat); trace Protein; trace Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 179mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fat.

Serving Ideas : Serve with tacos or tostados or other Mexican dishes.


Nutr. Assoc. : 0 0 0 0 0 0 0 0

 
This Adobo Chicken in Parchment is a favorite

Adobo Chicken in Parchment

8 dried guajillo chiles, wiped clean
8 dried chiles de árbol, wiped clean, stemmed, leaving seeds
1 tablespoon plus 3/4 teaspoon fine sea salt, divided
10 garlic cloves
2 teaspoons cumin seeds
2 teaspoons dried oregano (preferably Mexican)
1 teaspoon anise seeds
8 whole cloves
1 (2-inch) piece cinnamon stick (preferably Mexican/Ceylon canela)
1 cup water
1/4 cup cider vinegar
6 whole chicken legs
Equipment: kitchen string

Slit guajillo chiles lengthwise, then stem and seed.
Heat a dry cast-iron skillet (not nonstick) over medium heat until hot, then toast chiles in batches (with guajillos opened flat), turning and pressing with tongs, until more pliable and slightly changed in color, about 30 seconds per batch. Transfer to a bowl and soak in boiling-hot water until softened, about 15 minutes.

Drain chiles, then purée in a blender with 1 tablespoon sea salt and remaining ingredients except chicken and remaining sea salt until adobo is very smooth, about 1 minute.

Sprinkle chicken with remaining 3/4 teaspoon sea salt. Place 1 chicken leg in center of a sheet of parchment paper (about 20 by 15 inches) and cover with 1/3 cup adobo. Gather parchment up around chicken and tie tightly with kitchen string. Repeat with remaining chicken and adobo.

Arrange packages in 2 steamer racks and/or pasta-pot inserts. Set steamer racks (on top of each other) over boiling water in a pasta pot (use 2 pots if you can't layer your racks) and steam, covered tightly, until chicken is very tender and starting to fall off the bone, 1 3/4 to 2 hours. (Replenish water as necessary.)

Carefully transfer each package to a shallow bowl. Remove kitchen string and slowly slide parchment out from underneath chicken and broth. Season with salt.

Cooks' note: Parchment packages can be assembled and chilled up to 1 day before steaming.
Serves 6

Source: 5/08 Gourmet http://www.epicurious.com/recipes/food/views/242314
Gourmet notes: Roberto Santibanez, Saz'on Cooking School, San Miguel de Allende, Mexico
This ingenious technique cooks the chicken in a purse with its own juices and a mix of spices. It slowly simmers the bird to a silky richness—an enticing side of chicken that we rarely see.

Pat’s notes: This is delicious. Very spicy. Some reviewers cut back on the water but I’m glad I didn’t. Love the texture of the steamed chicken. Steamed jasmine rice is a good accompaniment and a calabacitas-style zucchini and corn dish

http://www.epicurious.com/recipes/food/views/242314

 
Beef Enchiladas with Chipotle-Pasilla Chili Gravy from Homesick Texan is on my list of need to make.

* Exported for MasterCook 4 by Living Cookbook *

Beef Enchiladas with Chipotle-Pasilla Chili Gravy

Pasilla-Chipotle Chili Gravy
1 dried chipotle chiles (depending on
-- how hot you want it), seeds and stems removed
4 dried pasilla chiles, seeds and stems removed
1/4 medium yellow onion, chopped
4 cloves garlic, chopped
1 tsp ground cumin
1/2 tsp oregano
pinch ground allspice
3 cups beef broth
2 Tbs lard or vegetable oil
2 Tbs all-purpose flourEnchiladas1 lb ground beef
1/2 medium yellow onion, diced and divided
4 cloves garlic, minced
1 tsp ground cumin
salt and black pepper to taste
1 Tbs lard or vegetable oil
12 corn tortillas
2 cups shredded cheddar cheese (8 oz)

1. In a dry skillet heated on high, toast the pasilla and chipotle chiles on
each side for about 10 seconds or just until they start to puff. Fill the
skillet with enough water to cover chiles. Leave the heat on until water
begins to boil and then turn off the heat and let the chiles soak until
soft, about 30 minutes. Once hydrated, discard the soaking water and rinse
the chiles. Place in a blender.

2. In a large pot or Dutch oven, in heat up the vegetable oil and while
occasionally stirring cook the onions until translucent, about 5 minutes.
Add the garlic and cook for 30 more seconds. Place cooked onion and garlic
into the blender, along with the cumin, oregano, allspice and the broth.
Blend until smooth.

3. In a pot, heat the 2 tablespoons of oil on low heat, whisking in the
flour until well incorporated. Pour in the sauce and simmer for 15 minutes,
stirring occasionally. Add salt and black pepper to taste and adjust other
seasonings as needed.

4. Meanwhile, in a skillet on medium heat (I use the same one that I used
for the onions and garlic) add the ground beef, half of the diced onions and
garlic. While stirring occasionally, cook the meat until browned, about 10
minutes. (If you like, you can drain the extra fat once the meet is
browned.) Stir in the cumin and cook for 2 more minutes. Taste and add salt
and black pepper to taste and adjust seasonings. Stir into the meat 1/4 cup
of the chili gravy.

5. To make the enchiladas, first preheat the oven to 350 degrees and grease
a large baking dish.

6. In a skillet, heat up the lard or oil on medium-low heat. One at a time,
heat up the tortillas in the hot oil until soft and pliant. Lay each
tortilla on a plate or clean cooking surface and add about 2 tablespoons of
beef and some of the cheese. Roll the tortilla and place in greased baking
dish. Repeat with remaining tortillas. Pour sauce over enchiladas and top
with remaining grated cheese and diced onions. Bake for 15 minutes or until
cheese is lightly browned and bubbling.

Comments:


- - - - - - - - - - - - - - - - - -http://www.homesicktexan.com/2011/04/beef-enchilada-recipe-chili-gravy.html

 
Tex-Mex Chili from Cafe Annie in Houston and Fine Cooking Magazine, really good.

Tex-Mex Chili

Chili from Cafe Annie in Houston and was also in Fine Cooking Magazine.

1 Tbs cumin seeds
1 1/2 tsp coriander seeds
1 Tbs dried oregano (I use Mexican)
3 Tbs vegetable oil
3 lb beef chuck, cut into 1/2 inch cubes
1 medium yellow onion, chopped
8 cloves garlic, chopped
5 fresh jalapenos (preferably red), stemmed, seeded and chopped
3 Tbs masa harina
2 Tbs ground pasilla chile powder
2 lbs tomatoes (fresh or canned), seeded and chopped
1 dried chipotle
1 dried New Mexico chile
1 12-oz bottle dark beer, such as Negra Modelo (I've used Beck's)
1 oz unsweetened chocolate
4 cups water or homemade or low-salt canned chicken broth

1 Toast the cumin and coriander in a small skillet over low heat and grind in a spice grinder.

2 In a large, heavy-based skillet, Dutch oven or stockpot, heat the oil until very hot. Brown the meat in the oil inbatches (add more oil as needed), being careful not to crowd the pan or the meat will stew in its own juices and not brown. Transfer the browned meat from the pan to a plate lined with paper towels. Don't clean the skillet after browning the meat.

3 To the same skillet, add the onion, garlic, jalapenos, masa harina, pasilla powder, the toasted

4 ground cumin and coriander and dried oregano. Stir over medium-high heat until the onion begins to soften, 5 to 8 minutes. Return the meat to the skillet; add the tomatoes, whole dried chiles, beer, chocolate and water or stock. Simmer until the meat is fork-tender, about 1 and 1/2 hours. Remove the whole chiles before serving.

Notes: This comes from the chef of Cafe Annie in Houston. It really has wonderfully complex flavors. We love beans, so I generally cook a pot of pinto beans and add them to individual servings but it's delicious without them. I think the chicken broth makes it too rich, so I use least part water. Leftover chili makes a great enchilada sauce for cheese and onion enchiladas.

http://eat.at/swap/forum1/73763_Tex-Mex_Chiliif_you_dont_mind_cutting_up_a_chuck_roast_this_is_the_best_chili

 
Oh my stars, I am salivating. Thanks so much. Can't wait to get busy next week. I'm on a learning

curve with these beauties. Yum!

 
You must log in or register to reply here.
Back
Top