From 65bd7d3267770a3116e24dd42a2e6ccf81719585 Mon Sep 17 00:00:00 2001 From: Brian Mount Date: Sun, 3 Nov 2013 00:02:15 -0700 Subject: [PATCH] Add rajas poblanas and chile de arbol sauces. --- base_layers/rajas_poblanas.md | 34 ++++++++++++++++++++++ condiments/chile_de_arbol_sauce.md | 45 ++++++++++++++++++++++++++++++ 2 files changed, 79 insertions(+) create mode 100644 base_layers/rajas_poblanas.md create mode 100644 condiments/chile_de_arbol_sauce.md diff --git a/base_layers/rajas_poblanas.md b/base_layers/rajas_poblanas.md new file mode 100644 index 0000000..d3a8f14 --- /dev/null +++ b/base_layers/rajas_poblanas.md @@ -0,0 +1,34 @@ +Taco de rajas poblanas +====================== + +* Bunch of poblano peppers +* Onion +* Tad of oil +* Mexican crema or sour cream +* *optionally*, fresh corn +* *optionally*, queso Oaxaca or panela or fresco + +Start with 1 or more produce-section bags of Poblano peppers, +it's handy if the bags are not totally full for a subsequent step. + +Place the Poblano peppers over an open flame, typically directly +over a natural gas burner on a stove. Their skin will bubble and blister, +rotate and rearrange them with tongs until the burns, bubbles, and +blisters are evenly distributed around the chiles and you feel a tingle +in your upper sinuses. Put the singed peppers back in the produce bags, +then close the bags tightly to 'sweat' the chiles inside. + +While the chiles are sweating, sautee some onion slices in a pan. +Optionally, add some pre-cooked whole kernels of corn when the onion is +almost done. + +Take the chiles out of the bag. Their skin will be wilted and will come off +in your fingers. Peel the outer layer of the chiles off and discard. Once +the outer skin is removed, de-vein the rest and remove the seeds. Then +cut the flesh into thinninsh strips. + +Add the chile strips (the 'rajas') back into the pan with the onion. Get it +all hot and finish cooking any bits of chile that remain raw after the +skin removal process. When it looks close to done, lower the cooking heat +to a minimum and add the cream and cheese(s) and warm them for about 5 minutes. + diff --git a/condiments/chile_de_arbol_sauce.md b/condiments/chile_de_arbol_sauce.md new file mode 100644 index 0000000..8d0550a --- /dev/null +++ b/condiments/chile_de_arbol_sauce.md @@ -0,0 +1,45 @@ +Salsa de chile de árbol +======================= + +This is a go-to taco sauce in western Mexico and probably elsewhere. You can +mix and match the techniques in the two variants presented here, and substituting +or adding chiles is a ramp onto the combinatorial superhighway of Mexican food and +can demystify the salsa bar at the local taquería. + +# Red + +* dried whole *chiles de árbol* +* tomatoes +* onion +* *optionally*, garlic + +Take between .3 and 1 chiles per tomato, remove the stems and put them in a +saucepan with a tablespoon or two of oil (olive, soy, etc.) The pan and oil should be very +hot and the chiles should seem to be at risk of burning. Rotate the +chiles around and let them get dark brown to black without actually burning them — +this can happen quickly, which is good because your eyes, nose, and lungs +may reach their maximum vaporized chile tolerance during this step. + +Add a bunch of chopped onion and garlic and lower the heat. Cut the tomatoes +in half and throw them in with salt to taste. Cook until the tomatoes look stewed. +If you have one of those blender wands that you can put directly in a saucepan, +you can blend everything now (you may end up making this sauce frequently enough +to justify the purchase of a blender wand.) Otherwise wait until the mixture +is not hot and blend it in a standard blender. + +# Green + +* dried whole *chiles de árbol* +* green tomatillos +* onion +* cilantro + +Take between .1 and .5 chiles per tomatillo, remove the stems and put them in a bare, hot saucepan. +Toast the chiles without oil until they are dark. Add halved or quartered tomatillos, salt, and a +tablespoon or two of water to prevent burning the chiles before the tomatillos release +their juices. When the mixture has cooked for as long as you can stand to wait, remove +the heat and let it cool. Blend and place in a little salsa bowl and heap with finely +chopped onion and cilantro. + +One non-obvious little point is that skipping the oil in the chile roasting-toasting +step seems to increase the spiciness of the final product.