Foodbuzz

Posts Tagged ‘chiles’

Interactive Chile Poster

My apologies everyone, the chile poster worked inside wordpress on Linux Firefox and other Linux browsers and it works as a standalone in windows and Mac but it does not seem to work for Windows or Macintosh inside of wordpress. I don’t have time to debug it right now so I’ll direct you to that link. Maybe I could put it in an iframe but until I do, See the interactive chile poster here.

Spicy Split Pea Dip

The original recipe of this (from our local newspaper) said you should add the cumin and chiles after cooking the split peas, but I think serranos taste better when they are cooked, more good chile flavor and less throat choking picante. I also was trained to always saute cumin or any of the spices used in curry because heating them brings out their flavor.

My daughter and her teen aged friends were enjoying this after a long summer afternoon indoors playing Dance Dance Revolution. They were dipping raw zucchini strips (from the garden) and black olives, and I believe they eventually rigged up some toasted whole wheat tortillas. So much better for them than fried tortilla chips! I had mine mixed with some cooked quinoa (it seems to need something to give it a little body) and more tomatoes. I love it when we finally have our own garden tomatoes. YUM!

Señora Camacho’s Mole

I will be forever in debt to my friend Carmen, who showed me the magic secret to making great mole. I had been making mole for years but her little trick made my mole perfect and perfect every time. This picture was taken several years ago when a bunch of us got together in the church soup kitchen of St. Mary’s Church and built close to 1000 tamales for the Fiesta de Nuestra Señora de Guadalupe, which is celebrated on 12 December. I use this mole for traditional mole dishes served over rice, and for pozole, and also for tamales.
Are you ready? You can make as much or little of this as you like, and you don’t have to have every single thing and you have a lot of substitutions in what chiles you use. I’ve found that the magic with chiles is always use several different kinds, dried and fresh for the best overall chile flavor. You can substitute nuts if you like for sunflower seeds, and you can also throw in a little white flour browned in olive oil for a really rich smooth mole. If the chocolate and cinnamon doesn’t sound good to you it is OK to leave it out.

  • 3 dried red chiles (colorado, Nuevo Mexico, or other big flat red ones)
  • 3 chile de arbol
  • 6 chile piquin (if you can find it)
  • 1 large Onion sliced
  • 2 Tbsp cocoa
  • 1 fresh or pickled jalapeñno
  • 2 fresh or pickled serranos
  • 1/2 cinnamon stick or 1/2 tsp powdered
  • 3 Tbsp sunflower seeds
  • 3 Tomatoes and/or 3 Tbsp caldo de tomate
  • 1 tsp. sesame seeds
  • 3-4 cloves garlic
  • 1 tsp oregano
  • 1-2 bay leaf
  • 1.5 tsp cumin
  • salt to taste
  • water to cover

Boil every thing together until chiles and onions are soft — about half an hour but it will be longer if you multiply the recipe. Now grind everything up in the blender and run it through a strainer. Throw away the solid stuff left in the strainer because it will make your mole taste bitter if you leave it in.

Here is the secret: When you are ready to add the mole to your recipe, toss in about 1.5 Tbsp sugar (piloncillo if you have it, but brown sugar works fine.) When ready to serve, squeeze a bit of lime juice over it and garnish with fresh chopped cilantro. So what are you waiting for?
Get out there and serve Mex at your next big event and then go over to the Presenter’s Network and tell us about it! Feel free to comment here as well!

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