jennyema
Chef Extraordinaire
Chipotles are a favorite of many, and the dried ones are the best flavored, but not mild!
There is no such thing as a chipotle that ISNT dried. Chipotle peppers are, by definition, dried, smoked jalapenos.
Chipotles are a favorite of many, and the dried ones are the best flavored, but not mild!
If I'm taking the time to make a dish that includes a sauce like this, I make a lot and freeze some. It's not worth it for a weeknight dinner. For the OP's information, sauces made from fresh ingredients are much quicker and easier.While not all Mexican dishes based on dried chiles are as complex as a mole, just a basic one goes like this: slit the chiles, and remove the core, and the seeds and veins. Flatten out, and toast in a dry skillet. When done, soak in hot water for 30 min. Meanwhile, dry-roast some garlic in the skillet, for about 15 min., and any spices you may need in the dish. Cool and grind the spices; peel the garlic, cutting off the root tips, and place in blender. When. Chiles are soft, drain, and place in blender, adding some liquid (the soaking liquid is often bitter - taste first), and blend until smooth, adding just enough liquid for the salsa to circulate. Pour through a medium mesh strainer, pressing through the strainer, leaving the seeds and skin, scraping off the bottom of the strainer.
Heat up oil in a sauté pan over medium high heat. Pour in salsa, and cook, scraping the pan constantly with a silicone spatula, until it becomes almost a paste, 6-8 minutes usually. Add the water, or broth called for in the recipe, and set aside. Now, it's ready to cook the chicken, turkey, pork, beef, fish, or whatever comes next in the recipe.
This is why this always takes me longer, but it is so worth it!
We went out for DH's 59th birthday and he requested Mexican.
It was WAY too spicy for me but I think I could create some of the dishes at home, with a lot less heat.
I had a rice bowl and he had a wrap type thingie.
Anyone make Mexican style food at home? it's doable, right?
Mexican ( at least in my opinion) is one of the easier ethnic cuisines to make at home and have it taste like you get it in the restaurant.
Also, as you mentioned, you have complete control of the 'heat'.
It really is pretty easy to make most Mexican food. And authentic Mexican doesn't typically include cheese or sour cream - those are more Tex/Mex and Southeastern ingredients - so it should be pretty easy to make them kosher.[emoji38] easy for you to say.
I make few things at home, but have been afraid to try to make most of it. Added problem is Kosher for me.
Lots, although pork and chicken are pretty popular.Aren't there also Mexican dishes that are vegetarian?
Lots, although pork and chicken are pretty popular.
I know. I was just answering your question.I was thinking of Charlie. Vegetarian is usually kosher, it can depend on the cheese, whether or not it is.