Learn about what's cooking not only as a consumer but from the food industry perspective. Our blog features food news, recipes and reference antidotes to help you get food to the table safety and quickly.
The Most Popular Mexican Dried Chiles
Those
dried up and wrinkled Chiles that you
see wrapped in plastic bags at your local supermarket really do have a
purpose.
Although they might not look like much at first, they have an abundance
of
uses.
Ancho
is the most common dried chili used in
Mexico. This chili is actually called a Poblano when ripe. Ancho
means wide and the best Mexican Dried Chiles
of this variety have a brown or reddish wrinkled skin that is still
shiny. Ranging
from mild to hot, Ancho’s are usually lightly toasted and then soaked
before
being ground to a powder for sauces.
Cascabels
are small and round with a reddish
and brown skin. The name literally means rattlesnake because of its
heat and
the sound the small chili makes when you shake it. When toasted the
flavor is
quite rich and earthy. Casacabels work well in table sauces or cooked
sauces
made with tomatillos or tomatoes.
Chilpotle
is actually a jalapeno chili that
has been ripened and then dried with smoke. These small Mexican Dried
Chiles
have a tough skin almost like leather that is light brown and covered
in a gold
web. Chipotle Chiles are very hot with a fruity and smoky flavor. In
Mexico Chipotle
is used in broths and for canning. One of the most popular Mexican
Dried Chiles
in the US, it is used in everything from breads, salads, soups, sauces
and
salsas.
Dearbol
is a fresh bright green chili that
when ripe turns a bright red. When carefully dried, the Dearbol will
retain its
vibrant color. Long and skinny the Dearbol chili has smooth skin and is
frighteningly hot. The most common way to use the Dearbol is to lightly
toast
and ground to a powder. This Mexican Dried Chile can also be added to
refried
beans and other Mexican favorites like burritos.
Guajillo
is another popular Mexican Dried
Chile that has a tough, smooth, and dark red skin. Long and narrow it
can be
mildly hot to hot. The sharp flavor lends itself well to table sauces
and
seasoning pastes when ground into a powder. If using Guajillo remember
to
strain thoroughly to remove the tougher bits from the skin.
Mulato
is rarely used fresh unlike some of
the other Chiles. One of the more expensive Mexican Dried Chiles, it is
very
similar to Poblano, but is darker and shinier. The taste is sweet and
could be
compared to chocolate. Ranging from mild to hot, they are about 5”
long. Mulato
is usually toasted or soaked before being ground into a powder. Popular
uses
include mole.
Pasilla
is called chilac when it has ripened
and been dried. It has a rich and sharp flavor and is black and shiny
with
vertical ridges and a wrinkled surface. Toasted or soaked, this Mexican
Dried
Chile is wonderful when blended with table and cooked sauces. It also
makes a
good sauce for seafood.
Seco Del
Norte is actually a dried Anaheim chili.
This 5” long Mexican Dried Chile has a full top and tapers to a pointed
end.
Smooth with a matte finish, this burgundy colored Mexican Dried Chile
has a
light acidic and sharp flavor ranging from very mild to hot. The Seco
Del Norte
is used in asados, carne con chili, chilaquiles, and
enchiladas.
photo credit: Emily Barney via photopin cc photo credit: Sean Garrett via photopin cc photo credit: Mr. T in DC via photopin cc
Marvelous Marinades
Types and
Purpose
There are
two purposes for marinades. One is
for tenderizing, while the other is for flavor enhancement. You can
prepare dry,
paste or liquid marinades.
Marinades
that are acid based will tenderize
and add flavor to all types of food, not just seafood and meat. Acids
from
citrus fruits, yogurt, pineapple, wine, and buttermilk will tenderize
your food
by unwinding the strings in your protein. This also adds flavor.
Marinades that
contain oils will penetrate deeper and more quickly into your foods.
Extra-virgin olive oil makes a wonderful base for dozens of marinade
recipes.
To enhance
the flavor, cooks use rubs or dry
marinades. Although some rubs may be beneficial for tenderizing, the
main
reason for dry marinades and rubs is for flavor enhancement. The dry
marinades
can be mixed with oil, which is rubbed into the seafood, poultry, or
meat. Most
dry rubs are used when broiling, pan-frying, or barbecuing.
Flat cuts
of meat work best for tenderizing
marinades. Larger roasts will only be penetrated so far, leaving you
with a tough
center, and a mushy exterior. Even if you puncture the meat for
penetration,
you will get an uneven result. When marinating for tenderizing, place
your meat
in a large, heavy zip-lock bag. Squeeze out the air, and turn
often.
When
marinating with acidic or enzymatic
ingredients, made sure that you use glass, stainless steel or ceramic
as
aluminum will cause a chemical reaction leaving a discoloration. The
marinade
could also damage your aluminum container.
Average
Marinating Time
The longer
you leave your food in the
marinade, the more flavors it will have. With that being said,
marinating time
will depend on the size of your ingredients and the marinade that you
use.
As a
general guide, marinate beef, pork and
lamb for two to four hours, whole roasts four to six hours or
overnight. Poultry
fillets, wings, drumsticks and cutlets two to four hours, and a whole
chicken
four to six hours or overnight. Seafood like squid, octopus, and prawns
should
be marinated for one to two hours, while whole fish, fillets, and steak
take
two to four hours. Never marinade for more than two or four days, as
your
marinade will not destroy bacteria. As a rule of thumb only marinate
for as long
as the meat would remain fresh without marinating in your
refrigerator.
Safety in
handling
proteins and marinades
If you are
marinating fish, be sure and
discard the marinade after use as it contains the raw juice from the
fish.
Never reuse marinade as it could be contaminated. If you do want to
reuse your marinade,
make sure that you boil it for at least five minutes before you use it
again.
Never
baste meat or vegetables on the grill
with the marinade or raw juice as it could be contaminated.
Before you
add your food to the marinade, wash your hands with soap and
water.
Subscribe to:
Posts (Atom)