Posts Tagged: chile

I don’t recall ever finding Chile Puya in Texas or California markets. It’s common in Southern Mexico, where I remember buying it in the market at Tecomán, Colima. Spicier than New Mexico or Pasillas but not as hot as Chile de Arbol – and almost a cherry-like fruitiness. Delicious find in Albuquerque at Los Altos Ranch Market on Atrisco.     Taco sauce: 2 cups loose chile puya without seeds or stems 1 Tbs cominos 1 Tbs minced garlic 1 Tbs olive oil 1 Tsp kosher salt Cover the chiles with water in small saucepan and… Read Article →

Ingredients: 10 oz bag New Mexico red chile pods 12 oz bag frozen chopped spinach 3/4 cup chopped sweet onion 3/4 cup cooked pinto beans (drained) 1 tablespoon minced garlic 3 tablespoons olive oil How to do it: 1. Carefully remove the corazones, or “hearts”, from all of the red chile pods. Throw out the seeds and outside stems for the birds, and save the flesh of the chiles in an airtight container for making enchilada sauce. This is a tedious process, but the flavor of the corazones is wonderful, subtle and unique. I like… Read Article →

  You will need: 2 pounds pork loin 12 oz low sodium vegetable broth 3/4 cup diced onion 3 30-oz cans white hominy 1 pkg red or corn tostadas (not chips) 1 oz dried chiles de arbol 2 tablespoons whole cumin seed 1 teaspoon salt 6-8 crushed garlic cloves white vinegar vegetable oil 1 bunch cilantro 4-5 small Mexican limes Remove stems and seeds from chiles and set aside Prepare diced onion and crushed garlic, set aside Trim fat from pork, cut into cubes, place in large non-stick stock pot Place chiles in smallest saucepan with… Read Article →

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