Chile Caribe Chile Concentrate Or Reduction Recipes
CHILE CARIBE (CHILE CONCENTRATE OR REDUCTION)
Steps:
- 1. Place water and chile pods in large saucepan. Heat to boiling on high heat. When the chiles are soft and the water is a nice red about 10 minutes tops.. 2. Pour mixture into a blender container and process to a thicker fairly chunky spoonable consistency not quite a paste . NOTE: Chile Caribe may be used as a base for any chile recipe but is essential on the Posole table
CHILE VERDE
This is my Chile Verde recipe, which I've developed over the years. I usually serve it with mexican rice, black beans, pico de gallo, and tortillas. (Update: I've corrected the name of the pepper I used, fleshed out the directions a bit, and added a few variations.)
Provided by Steve Dunham
Categories Stew
Time 2h30m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Roast chiles under a broiler, turning every 5 minutes or so, until blackened on all sides.
- Put the chiles into a paper bag or covered bowl and let them steam for a couple of minutes.
- Peel the skin off of the chiles, remove the seeds, and cut them into 1" square strips. Finely chop the Jalapeño.
- [Optional] Cut the tomatillos in half and dry roast them in a skillet until they start to pick up some dark spots (about 5 min).
- Coat Pork in flour, salt and pepper. Brown and set aside.
- Add onions and garlic to pan, cook until onions are golden brown.
- Add chiles, tomatillos, and tomatoes. Fry for about 10min.
- Add pork and chicken stock. Simmer for 1-2 hours (until tender/falling apart).
- Season to taste with salt and pepper.
- [Optional] For an extra layer of flavor and texture, add half an onion, cut into a large dice, 20 min before the end of cooking.
- [Variation] For a quicker prep time, brown the onion first, add the meat, scatter on some flour, salt, and pepper, and stir until it colors a bit, and then continue with the remaining instructions.
CHILE COLORADO III
On my quest to eat for my blood type, this is my version of Chile Colorado made wheat-gluten free.
Provided by Mojito Mama
Categories World Cuisine Recipes Latin American Mexican
Time 50m
Yield 6
Number Of Ingredients 8
Steps:
- Combine the beef cubes and 3 tablespoons rice flour in a bowl; toss to coat evenly.
- Heat the olive oil in a large skillet over medium heat. Add the beef to the hot oil, reduce heat to low, and cook and stir until the beef is completely browned and tender, 7 to 10 minutes. Stir the garlic and 1 tablespoon rice flour into the beef and cook another 2 minutes. Add the chili powder and stir. Pour the beef broth over the beef mixture; mix well. Season with the sea salt. Raise the heat to medium; bring the mixture to a boil. Reduce the heat to medium-low and allow the mixture to simmer until the beef is cooked through and the sauce has thickened, about 30 minutes.
Nutrition Facts : Calories 329.3 calories, Carbohydrate 8.4 g, Cholesterol 65.3 mg, Fat 19.4 g, Fiber 2 g, Protein 29.6 g, SaturatedFat 5.1 g, Sodium 1058.9 mg, Sugar 0.4 g
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