Red Chiles are magical in that they are almost like a
completely different food than green chile. Red chiles are
higher in sugars than starches and the nutrition components
are different.
Red chiles are rich with vitamin A, whereas green chiles
are a rich source of vitamin C and contain mainly starch.
Red chiles are rarely used fresh.
They are most commonly used in their dried form, so they
are not as perishable as green chiles, which are highly
perishable and must be frozen or canned to preserve.
Amazingly, red chile is the world's best antioxidant and a
great preservative.
What this means is when red chile is a major ingredient in
a food, the shelf life is greatly enhanced. Also
anti-oxidants help prevent cancer.
Traditionally, the first step in preserving red chiles is
to tie them into thick red strings of chiles, called
"ristras", to accommodate drying. Commercially, the drying
is done in large dryers, which are essentially like very
low temperature ovens.
Once the chiles are dry, then the pods can be stored for
later use. Generally most people store them in plastic
bags. In Mexico, they generally store them loose in large
baskets. The other way to use dried red chiles is to grind
them into a fine powder-like substance.
I prefer the pure ground chiles myself as the flavor is
generally much fresher than the pods. Red chiles in any
form can become stale rather quickly if stored at
temperatures above 72 ° F, which is the average room
temperature. What actually happens is the oils within the
chiles become rancid, creating a stale taste.
Pure ground chiles should always be stored in a cool place,
preferably the refrigerator or freezer. This assures fresh
flavor. As an aside, when the color of the chile becomes
less bright red and looks brownish'the flavor will be
duller and the nutrition most likely less.
Pure ground chile is much different than the commercially
available chili powder. Chili powder is a combined spice
mixture containing, on average, 40% salt, 40% ground chile
and 20% flavorings and preservatives. Since salt is a
desiccate, it will cause the mixture to dry out, hastening
rancidity or stale flavor. Also, chili powder is
unbelievably salty.
I never use chili powder, only the pure ground chiles,
which are always available for shipment anywhere in the
world from www.pecosvalley.com . If working with dried
chile pods, the process requires at least 30 minutes from
start to finish.
To prepare the dried pods, they must be cleaned of any dust
or dirt, then the stems and seeds removed and washed. Crush
them slightly and lay them out on a shallow pan or plate.
The flavors will be better if the pods are warmed first in
a 300 ° F (150 ° C) oven for about 10 to 15 minutes
or until the chiles' color heightens and a pungency is
noted. Be careful to not burn them. Then the pods are
simmered in water, allowing 4 cups water to 1 cup chiles.
Simmer about 30 minutes, or until the flesh slips on the
skin. Larger quantities of the chile pulp can be made ahead
and frozen in small commonly-used quantities such as
¼ or 1 cup amounts.
Red chile powders or pods burn quite easily. A good
precaution is to remove the pot from the heat before adding
the chile. In other words, take the pot you make the roux
in or had been previously cooking in off the burner before
adding the chile.
RED CHILE SAUCE
This is the basic red chile sauce used to create enchiladas
and to serve over burritos, chile rellenos, tamales, and
chimichangas.
Yield: 2-1/2 cups
2 Tablespoons butter, lard or bacon drippings
2 Tablespoons all-purpose flour
1/4 cup ground mild red chile
1/4 cup ground hot red chile
2 cups beef stock or water
1 garlic clove, crushed
Pinch of ground Mexican oregano
Pinch of ground cumin
3/4 teaspoon salt (if not using stock)
1.Melt butter in a medium-size saucepan over low heat. Add
flour and stir until smooth and slightly golden.
2.Remove pan from heat and add ground chiles. Return to
heat and gradually stir in stock. Add garlic, oregano,
cumin, and salt, if using, and cook, stirring, about 10
minutes. Simmer at least 5 more minutes for flavors to
blend. If it gets thick, thin with water and simmer to
blend flavors.
Variation: Sauté 1 pound ground beef, or beef cut in
very small cubes. Omit the shortening, and continue as
directed above. Use for enchiladas.
Reprinted from Jane Butel 's Southwestern Kitchen.
----------------------------------------------------
Jane Butel, the first to write about Southwestern cooking,
has published 20 cookbooks, several being best sellers. She
operates a full-participation weekend and week-long
vacation cooking school, a cooking club, a monthly ezine, a
mail-order spice and cookbook business and conducts
culinary tours and team-building classes. For more
information on this article go to
http://www.janebutelcooking.com/Public/Articles/index.cfm ?
, 1-800-473-8226.
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