1,001 Best Hot and Spicy Recipes (29 page)

 

1.
Combine the cornmeal with enough cold water to make a paste, then stir this paste into the saucepan containing the rapidly boiling water. Add the butter and 2 teaspoons (10 mL) of the salt. Remove the pan from the heat and stir in the eggs until a smooth dough results. Set aside.

2.
In a large saucepan combine the beef, pork, chicken, cold water, garlic, and chickpeas. Bring to a rapid boil, then reduce the heat and cook, stirring occasionally, about 45 minutes or until the meats are tender. Drain well.

3.
In a large skillet with a lid, heat the oil over medium heat. Add the tomatoes, green bell pepper, onion, cayenne, parsley, the remaining 1 teaspoon (5 mL) salt, the vinegar, the sugar, and the cooked meats. Cover and cook over low heat for 15 minutes, stirring occasionally. Remove from the heat and gently stir in the capers, raisins, olives, bacon, corn, peas, and pimientos.

4.
Blanch the banana leaves in boiling water and drain. Spread about 4 tablespoons (60 mL) of the dough mixture on the center of a banana leaf and pat out the dough into a thin layer. Place 2-3 tablespoons (30-45 mL) of the meat-vegetable mixture on one edge of the flattened dough, and roll the dough up carefully and tightly, sealing the edges as thoroughly as possible with a little warm water or more dough, if needed. Fold the banana leaf around the nacatamale and tie it securely with kitchen string or a thin strip of banana leaf. Repeat with the remaining dough, meat mixture, and banana leaves. Place the nacatamales in a large pot and add salted water to cover. Simmer over very low heat, covered, for about 1 hour. Serve the nacatamales in their banana-leaf packets, hot or at room temperature.

Yield: 10 empanadas

Heat Scale: Medium

 

For the Crust:
1⅔ cups (394 mL) all-purpose flour
⅛ teaspoon (.6 mL) salt
½ cup (118 mL) butter
⅓ cup (79 mL) milk

 

1.
Sift together the flour and salt into a bowl. Using your fingers or two forks, work the butter into the dry mixture. Add the milk and mix just until the dough comes together and can be formed easily into a ball. Refrigerate for at least an hour.

 

For the Filling:
1 pound ground beef
2 tablespoons (30 mL) vegetable oil (olive preferred)
1 large onion, peeled and finely chopped
1 red bell pepper, stem and seeds removed, finely chopped
2 fresh aji chiles, stems and seeds removed, minced, or substitute yellow wax hot peppers or jalapeños
10 to 12 green olives, finely chopped
2 tablespoons (30 mL) raisins
1 tablespoon (15 mL) ground mild paprika
1 tablespoon (15 mL) chopped fresh parsley (or substitute 1½ teaspoons
[7.5 mL] dried)
1 medium potato, peeled, boiled, and finely chopped
2 hard-boiled eggs, finely chopped
Salt, to taste
Freshly ground black pepper, to taste
1 egg, beaten
1 tablespoon (15 mL) milk

 

1.
Sauté the beef in a skillet over medium heat until well done, stirring frequently with a fork to keep the meat broken up. In a separate skillet, heat the oil over medium heat. Add the onion, bell pepper, and chiles and sauté until the onions are golden brown, about 5 minutes. Combine the cooked beef, sautéed vegetables, olives, raisins, paprika, parsley, potato, eggs, salt, and pepper in a large bowl and mix well.

2.
Preheat the oven to 400°F (200°C).

3.
Remove the dough from the refrigerator and divide it in two equal portions. Roll the dough out to a thickness of ⅛ inch (.25 cm) and cut into circles 7 inches (17.5 cm) in diameter. Spoon about 1 tablespoon (15 mL) of the filling onto one half of a dough circle, leaving room to fold the
empanada in half and seal. Press the edges with the tip of a fork and cut a 1-inch slice in the top. Repeat with the remaining dough circles and filling. Place the empanadas on an ungreased baking pan.

4.
Bake for 10 minutes. Reduce the heat to 350°F (180°C), and continue baking until the crust turns light brown. Combine the egg and milk. Brush the tops of the empanadas with the glaze and bake for an additional 5 minutes.

Yield: 6 servings

Heat Scale: Medium

 

2 pounds (1.1 kg) sirloin, cut in 1½ inch (3.5 cm) cubes
1 cup (236 mL) distilled white vinegar
2 cloves garlic, peeled and crushed
3 dried aji chiles, crushed (or substitute New Mexican)
1 teaspoon (5 mL) cumin seeds, crushed
1 teaspoon (5 mL) salt
Freshly ground black pepper, to taste
1 tablespoon (15 mL) chopped cilantro
1 teaspoon (5 mL) Louisiana-style hot sauce
2 tablespoons (30 mL) tomato sauce
2 tablespoons (30 mL) vegetable oil
1 teaspoon (5 mL) Worcestershire sauce

 

1.
Place the sirloin in a bowl. Mix together the vinegar, garlic, chiles, cumin, salt, pepper to taste, and cilantro. Pour this marinade over the sirloin cubes. If it does not completely cover the meat, add more vinegar. Cover and refrigerate overnight. Remove the sirloin and reserve ¾ cup (177 mL) of the marinade.

2.
Combine the hot sauce, tomato sauce, vegetable oil, Worcestershire sauce, black pepper to taste, and the reserved marinade.

3.
Thread the meat onto bamboo or wooden skewers and brush it with the sauce. Cook over hot coals or a gas grill for about 4 to 6 minutes, depending on the heat of the fire, turning frequently and brushing with the sauce.

Yield: 4 servings

Heat Scale: Medium

 

2 cups (473 mL) water
4 large jalapeños, roasted, peeled, stems and seeds removed,
sliced into rings
3 tablespoons (45 mL) distilled white vinegar
½ cup (118 mL) all-purpose flour
½ teaspoon (2.5 mL) baking powder
½ teaspoon (2.5 mL) salt
½ cup (118 mL) milk
Vegetable oil for deep frying
½ cup (118 mL) fried chorizo sausage
½ cup (118 mL) cream cheese

 

1.
Preheat the oven to 200°F (100°C).

2.
Bring the water to a boil in a large saucepan. Add the jalapeño rings and vinegar and cook for 5 minutes. Remove from the heat and let cool. Drain the rings and pat them dry.

3.
Combine the flour, baking powder, salt, and milk in a bowl to make a batter. Dip the rings into the batter and fry in hot oil over high heat until they are crisp and brown, about 5 minutes. Drain on paper towels.

4.
In a bowl, combine the chorizo and cream cheese to make a paste. Fill the rings with the paste, warm them in the oven for 5 to 10 minutes, and serve hot.

Yield: 4-6 servings

Heat Scale: Medium

 

1¼ cups (295 mL) thinly sliced potato rounds
½ cup (118 mL) cubed carrots
½ cup (118 mL) chopped green beans
½ cup (118 mL) peas
4 chilcoxtle chiles, stems and seeds removed, rehydrated in hot water and minced (or substitute pasillas)
2 guajillo chiles, stems and seeds removed, rehydrated in hot water and minced (or substitute New Mexican)
1 head of garlic, cloves separated and peeled
Mexican oregano, to taste
1 cup (236 mL) distilled white vinegar
Salt, to taste
8 ounces asadero cheese, grated (or substitute mozzarella)
1 onion, peeled and sliced

 

1.
Steam the potatoes, carrots, green beans, and peas to the desired consistency, then chill them in the refrigerator.

2.
Rinse the chiles in hot water and place them in a bowl with the garlic, oregano, vinegar, and salt.

3.
Remove the vegetables from the refrigerator and arrange the potatoes, carrots, green beans, and peas in the center of a platter, then pour the chile mixture over the vegetables. Place the cheese and onion around the edges of the dish, sprinkle the oregano over the top, and serve.

Yield: 4-6 servings

Heat Scale: Medium

 

For the Salsa:
¼ cup (59 mL) vegetable oil
2 onions, peeled and finely chopped
2 green tomatoes, finely chopped
½ cup (118 mL) water
¼ teaspoon (1.25 mL) Mexican oregano
2 tablespoons (30 mL) chopped cilantro

 

1.
Heat the oil in a saucepan over high heat. Add the onion and fry until soft. Add the tomatoes, water, oregano, and cilantro. Cook until the tomatoes are done, then set aside.

 

For the Stuffed Chiles:
4 cups (.95 L) water
6 large ancho chiles, stems and seeds removed
13 ounces (364 g) aged cheese, such as romano, sliced into 6 equal pieces
5 tablespoons (75 mL) butter
⅓ cup (79 mL) vegetable oil
6 tortillas
6 eggs, scrambled
1 head lettuce, shredded or chopped
1 avocado, peeled, pitted, and sliced
7 ounces (196 g) cheddar, grated

 

1.
Bring the water to a boil in a large sauce pan over high heat. Add the chiles and boil for 2 minutes to rehydrate them. Drain the chiles and carefully pat them dry on paper towels.

2.
Fill each chile with a slice of cheese and set aside.

3.
In a large skillet, melt the butter over medium heat, then add the oil and turn the heat to high. Add the chiles to the skillet and fry them until they are browned. Remove the chiles from the oil, drain them on a paper towel, and transfer them to a platter.

4.
Briefly dip the tortillas in the oil and place them on a separate plate. Place one chile on top of each tortilla, then top each with a spoonful of salsa and egg.

5.
Decorate the plates with the lettuce, avocado slices, and shredded cheese.

Yield: 4-6 servings

Heat Scale: Medium

 

2 tablespoons (30 mL) butter
1 medium onion, peeled and chopped
2 tomatoes, chopped
4 cloves garlic, peeled and finely chopped
5 poblano chiles, roasted, peeled, stems and seeds removed, chopped
3 jalapeño chiles, stems and seeds removed, minced
¾ cup (177 mL) milk
Salt, to taste
Freshly ground black pepper, to taste
1 cup (236 mL) grated Chihuahua cheese or mild cheddar
2 tablespoons (30 mL) chopped cilantro

 

1.
Melt the butter in a skillet over medium heat. Add the onion, tomatoes, and garlic and sauté until the onions are translucent. Add the chiles, milk, and salt and pepper. Let this mixture cook for a few minutes so that the flavors blend, then add the cheese, stirring well.

2.
Remove the skillet from the heat and transfer the mixture to a glass bowl. Garnish with the cilantro.

Yield: 12 tacos

Heat Scale: Medium

 

¾ cup (177 mL) vegetable oil, divided
1 large onion, peeled and finely chopped
2 pounds (1.1 kg) large tomatoes, blanched and chopped
5 serrano chiles, stems and seeds removed, finely chopped
2½ pounds (1.1 kg) marlin, cut into chunks (or substitute your favorite fish)
Chopped cilantro, to taste
1 teaspoon (5 mL) oregano
Salt, to taste
Freshly ground black pepper, to taste
12 corn tortillas
½ cup (118 mL) vegetable oil
1 lemon, cut into wedges

 

1.
In a skillet, heat ¼ cup (59 mL) of the oil over medium heat. Add the onion, tomatoes, and chiles and sauté until soft. Add the marlin, cilantro, oregano, salt, and pepper. Cook until the fish flakes, then set aside.

2.
Wrap the tortillas in plastic wrap and microwave them on high for 10 seconds. Stuff them with the fish mixture.

3.
In a separate skillet, heat the remaining oil over high heat. Fry the stuffed tortillas until they are light brown or the desired texture. Squeeze the lemons over the fish in each taco and serve.

Yield: 10 (6-inch [15 cm]) patties

Heat Scale: Mild