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Mexican Cooking Tips (4 Of 6) Recipe

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1 x Dictionary of MEXICAN Cookin
1 x

Directions

Step #1 CHILI: Chilies are native to the Americas.
Step #2 They have been known in North America for some time but are said to have traveled north by a circuitous route; apparently they found their way from Mexico to the Western world with Christopher Columbus, then to the East & finally back to North America.
Step #3 New strains of chilies are developed frequently, sweetness, bred for hardiness, hotness & so forth.
Step #4 But chilies are full of surprises; two chilies picked from the same plant may vary widely in hotness.
Step #5 To quench the fire of a too-spicy mouthful, do not reach for a water glass.
Step #6 Water will only spread the capsaicin (the comlb that our tongues register as "hot") around.
Step #7 Instead, take a large mouthful of something starchy; corn chips, beans, bread or rice.
Step #8 Sometimes finding fresh chilies is difficult.
Step #9 This probably isn't a question of distribution, but of perishability.
Step #10 Canned & dried chilies are usually available.
Step #11 The Following is a short list of peppers & what they are.
Step #12 TYPES OF PEPPERS: ANAHEIM CHILIES: (California Green Chilies) are slim between five & eight inches long & of various light shades of green.
Step #13 these mildly hot chilies are sometimes twisted in appearance.
Step #14 They are every once in awhile stuffed, but their flesh is thin & more fragile than that of the poblano chilies.
Step #15 The Anaheims cultivated in New Mexico-- where the name is Chili Verde--are reputedly hotter.
Step #16 A ripe red Anaheim is sometimes known as a chili Colorado.
Step #17 Anaheim chilies are dried & tied in wreathes (ristras) & ground and mixed in commercial chili powder mixtures.
Step #18 They may be purchased in cans as "mild green chilies".
Step #19 These chilies were named after the town that at the turn of the century, was the site of a chili cannery.
Step #20 ANCHO refers to a ripened, dried poblano chili.
Step #21 CASCABEL CHILIES: True ones are scarcer than hens' teeth in most parts of the United States.
Step #22 Sometimes dried Anaheim Chilies are labeled "cascabel," but they are very different from the authentic item.
Step #23 Fresh cascabel chilies are hot & have a distinctive flavor.
Step #24 They are round & 1 1/2 inches in diameter.
Step #25 Dried, the cascabel chili has a nutlike flavor.
Step #26 CAYENNE CHILIES: are thin & tapered, three to seven inches long.
Step #27 Dark green (unripe) or bright red (ripe), the cayenne is incendiary & well known to Asian kitchens.
Step #28 The red ones are dried & ground to make cayenne pepper ("ground red pepper").
Step #29 This product adds heat & just a little chili flavor.
Step #30 CHIPOTLE CHILIES: are smoked, dried Jalapenos with a very wrinkled appearance.
Step #31 Fresh jalapenos are vibrant green but they turn brown when smoked.
Step #32 Chipotles can be purchased loose (dry) or canned in Adobo sauce.
Step #33 The canned variety is especially convenient as it saves having to soak & soften them.
Step #34 GUAJILLO CHILIES: (Mirasol Chilies) have a vegetal flavor that shines even though the drying process.
Step #35 Guajillos are orange-red, skinny & about two to three inches long.
Step #36 JALAPENO CHILIES: range from hot to very hot.
Step #37 They are dark green, fat & about two to three inches long with a characteristically rounded tip.
Step #38 Watch out for the little ones, which are the hottest.
Step #39 Jalapenos ripen to red.
Step #40 Use them fresh or pickled.
Step #41 PASILLA CHILIES: are hot & brown (almost black when dried, which is how they are commonly found.
Step #42 ) They have a dusky flavor.
Step #43 POBLANO: is the chili most frequently used for CHILIES RELLANOS.
Step #44 It is a suave dark green & ranges from mild to hot.
Step #45 Shaped like a long bell pepper, the poblano has a nice shape for stuffing.
Step #46 RED PEPPER FLAKES: are just that; flaked, dried ripe chilies.
Step #47 Most red pepper flake mixtures are quite hot.
Step #48 SERRANO CHILIES: are a sort of middling green, developing to brilliant red when ripe.
Step #49 Extremely hot (as hot as any chili), this chili is usually shorter & thinner than the jalapeno.
Step #50 --.
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