Guest guest Posted March 4, 2000 Report Share Posted March 4, 2000 As I remember, someone on this list wanted arbol & chipotle recipes. Here are a few for you: * Exported from MasterCook * Chile De Arbol Salsa Recipe By : " Mesa Mexicana " by Milliken, Feniger and Siegel Serving Size : 2 Preparation Time :0:00 Categories : None Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 pound Roma tomatoes 3/4 pound tomatillos -- husked and washed 40 arbol chiles -- (1 cup) 1/2 bunch fresh cilantro leaves 1 medium white onion -- chopped 4 cloves garlic -- crushed 2 cups water 1 teaspoon salt 1/2 teaspoon freshly ground black pepper Preheat the broiler. Place the tomatoes and tomatillos on a baking sheet. Broil, turning occasionally, until charred all over, 10 to 12 minutes. Transfer to a saucepan along with the remaining ingredients. Bring to a boil and cook until the onions are soft, 12 to 15 minutes. Transfer to a food processor or blender. Puree and then strain. Serve at room temperature or slightly chilled. Arbol salsa can be stored in the refrigerator 3 to 5 days or frozen for weeks. SOURCE: Mesa Mexicana, Mary Sue Milliken and Susan Feniger with Helena Siegel. By " Crane C. Walden " <cranew on Jul 6, 1998. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Chipotles En Adobo (My Mexico) Recipe By : My Mexico by Diana Kennedy Serving Size : 1 Preparation Time :0:00 Categories : Mushrooms Shelf Life Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 ounces chipotle chiles -- (moras), about 60 3 ancho chiles -- remove seeds & -- veins 1 1/2 cups water 4 cloves garlic -- roughly chopped 2 sprigs fresh marjoram -- OR 1/8 teaspoon dried marjoram 2 sprigs fresh thyme -- OR 1/8 teaspoon dried thyme 1 pinch cumin seeds -- crushed 1 bay leaf -- torn to small -- pieces 2 tablespoons olive oil 3/4 cup mild vinegar -- (pineapple in -- Mexico), OR half rice and half wine vinegar 3/4 cup strong vinegar 2 ounces dark brown sugar - firmly packed -- about 1/3 cup 1 tablespoon sea salt Rinse the chipotle chiles and drain. Pierce each one right through with a sharp fork or skewer, put them into the pressure cooker with water to cover, and cook at low pressure for about 15 munutes - they should be soft but not mushy. (If you are not using a pressure cooker, cook over fairly low heat, tightly covered, for 30 to 40 minutes.) Drain the chiles, remove the stems, and wipe off any stray seeds clinging to the outside. Set aside. Meanwhile, cover the ancho chiles with hot water and simmer for 5 minutes. Drain and transfer to a blender. Add 1 cup of the water, the garlic, herbs, seeds, and bay leaf plus 4 of the cooked chipotles and blend until almost smooth. Heat the oil in a shallow pan, add the blended ingredients, and fry for about 3 minutes, scraping the bottom of the pan to prevent sticking. Add the vindgars, the rest of the water, the sugar, and the salt and cook for 5 minutes more. Then add the rest of the cooked chiles and cook over low heat, scraping the bottom of the pan from time to time to prevent sticking, until the sauce has reduced and thickened - about 15 minutes. Store in the refrigerator or sterilize and store in a cool place. Makes about 3 cups. NOTE: If you prefer a less pungent version of this recipe, cook the chiles first for about 5 minutes. Drain, slit them open, and remove the seeds and what remains of the veins. Discard the water and start at the beginning of the recipe, reducing the cooking time by about 5 minutes. If you wish to have a lighter sauce, add another 6 ounces of tomatoes to the adobo. Compliments of Garry's Home Cookin' http://cooking.netrelief.com Garry Howard - Cambridge, MA garry By " Garry Howard " <garry on Oct 29, 1998. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Personalized Chili Powder Recipe By : Texas Home Cooking Serving Size : 1 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 ounces Dried Red Chiles Of Moderate -- (About 6) Heat -- Preferably Ancho -- And New Mexican (We Mix Them 4 To 2 Respectively) 2 Dried Red Chiles Of Greater Heat -- ( We, up To 5 Choose Either Chile De Arbol Or Cayenne) 1 1/2 tablespoons Cumin Seeds -- Toasted And, up To -- 2 Ground 1 1/2 tablespoons Garlic Powder -- up To 2 1 tablespoon Ground Oregano Preheat the oven to 300 degrees. Break the stems from all the chiles, and remove the seeds. Transfer the chiles to a baking sheet, and arrange them in a single layer. Place the pan in the oven. The chile de arbol or cayenne pods will be toasted first, so remove them after 4-5 minutes, until they are well dried. When the chiles are cool enough to handle, break them into two or three pieces each and transfer them to a blender. Pulverize the pods briefly, until you have powder. Add the remaining ingredients, and blend just until they are combined. Store the chili powder in a jar for up to three months. By Aquasea221 on Oct 9, 1998. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Salsa Picante De Chile De Arbol Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/4 ounces dried chiles de arbol -- 40 - 50 1 1/2 tablespoons sesame seeds 2 tablespoons shelled pumpkin seeds " pepitas " 1/4 teaspoon cumin seeds -- (or a generous 1/4 -- tsp ground) 4 large allspice berries -- (or about 1/8 tsp -- ground) 2 whole cloves or a big pinch of ground cloves 1 tablespoon dried oregano 1 teaspoon salt 2 large garlic cloves -- minced 3/4 cup cider vinegar Stem the chiles, then roll them between your thumb and fingers, pressing gently to loosen the seeds inside. Break in half and shake out as many seeds as possible, then place in a blender jar. Heat an ungreased skillet over medium low. Toast the sesames and pumpkinseeds separately. Pulverize the cumin allspice and cloves in a mortar, then add to the blender jar along with the oregano, salt garlic and vinegar. Blend for several minutes til the mixture is orange red and quite smooth. Stir in tequila and water to thin (about a 1/2 or 3/4 cup total). I generally let it sit for another hour and blend again, spoon into a jar and store in refrigerator. Makes 1 3/4 cups West Central Mexico Busted by Christopher E. Eaves <cea260 - - - - - - - - - - - - - - - - - - RisaG Quote Link to comment Share on other sites More sharing options...
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