Chilayo Recipes

THE BEST CHILI

Steps:

• Heat 2 tablespoons of the oil in a Dutch oven or large pot over medium-high heat. Add the beef and cook, breaking up the meat with a wooden spoon, until just browned, about 4 minutes. Transfer to a plate with a slotted spoon.
• Reduce the heat to medium and add the remaining 2 tablespoons oil. Add the onions and cook, stirring occasionally, until softened and lightly golden, about 10 minutes.
• Add the jalapeno and cook, stirring occasionally, until softened, about 5 minutes. Add the garlic and cook, stirring frequently, until fragrant, about 30 seconds.
• Add the chili powder, cumin, paprika, cayenne, 1/2 teaspoon salt and the tomato paste. Cook, stirring frequently, until coated and fragrant, about 1 minute.
• Stir in the beef broth and crushed tomatoes and bring to a boil over high heat. Stir in the cooked ground beef and any accumulated liquid, then reduce the heat to medium-low. Simmer the chili, partially covered, until the beef is tender and the sauce is slightly thickened, about 30 minutes.
• Stir in the beans and their liquid and simmer uncovered until the beans are softened and the chili is thickened, about 30 minutes more. Season with salt and pepper.
• Top with sour cream, Cheddar and scallions. Serve with tortilla chips.

CHILAYO (PORK AND CHILE STEW)

Steps:

• Put the ribs into a large sauce pan and barely cover with water.
• Add salt to taste, and cook, uncovered, over medium heat for 10 minutes.
• Remove any stalks from the dried chiles, slit them open, and scrape out and discard any veins and seeds.
• Put chiles into a saucepan, cover with hot water, and simmer for 5 minutes.
• Remove from heat; let soak 5 minutes.
• Put 1/2 cup of the water in a blender.
• Add garlic, onion, and cumin seed; blend thoroughly.
• Add remaining 1/2 cup of water and some of the chiles. Blend well. Gradually add the remaining chiles, blending well after each addition.
• Add the blender ingredients to the meat.
• Cut the tomatillos into quarters, leaving the husks intact, and add to the pan.
• Continue cooking the meat mixture, uncovered, until meat is tender, the sauce is reduced, and the fat floats to the surface; about 45 minutes.
• The sauce will be quite thick and coat the back of a wooden spoon well.
• Serve over hot rice.

CHILAYO

Steps:

• Put the ribs into a large sauce pan and barely cover with water.
• Add salt and cook, uncovered, over medium heat for 10 minutes.
• Remove any stalks from the dried chiles, slit them open, and scrape out and discard any veins and seeds.
• Put chiles into a saucepan, cover with hot water, and simmer for 5 minutes.
• Remove from heat; let soak 5 minutes.
• Put 1/2 cup of the water in a blender.
• Add garlic and cumin seed; blend thoroughly.
• Add remaining 1/2 cup of water and some of the chilies. Blend well. Gradually add the remaining chilies, blending well after each addition.
• Add the blender ingredients to the meat.
• Cut the tomatillos into quarters, leaving the husks intact, and add to the pan.
• Continue cooking the meat mixture, uncovered, until meat is tender, the sauce is reduced, and the fat floats to the surface; about 45 minutes.
• The sauce will be quite thick and coat the back of a wooden spoon well.
• Serve.

CHILIGUARO

Steps:

• Combine the tomato juice, guaro, lime juice, Salsa Lizano, hot sauce, onion and cilantro in a blender. Add 1 to 1 1/2 teaspoons salt and 1/2 teaspoon pepper and puree until smooth. Pour into a container and refrigerate until ready to serve.
• To serve, vigorously shake or stir some of the tomato juice mixture in a shaker with ice until very cold. Strain into 2-ounce shot glasses and garnish with lime wedges.

CHOLAY

Steps:

• In large bowl, combine chickpeas and enough cold water to cover by 2 inches. Refrigerate at least 8 hours or overnight, then drain and rinse thoroughly under running water.
• In 6- to 8-quart saucepan, combine chickpeas and 5 cups water. Bring to boil, then reduce heat to moderate and simmer, uncovered, until chickpeas are tender but not mushy, about 2 1/2 hours. Raise heat to high and boil until all but 1/2 inch of water has evaporated. Remove from heat and set aside.
• In large saucepan over moderate heat, heat oil. Add cumin seeds and sauté until they begin to sizzle, about 30 seconds. Add onions and sauté until golden brown, about 15 to 20 minutes. Add tomatoes, chile powder, cumin, and salt and simmer, stirring frequently, until sauce thickens slightly, about 2 to 3 minutes. Stir in chickpeas and 1/2 cup cilantro, cover, and simmer until thick sauce forms, about ten minutes. Pour into serving dish and garnish with remaining cilantro, sliced onions, and sliced tomatoes.