1,001 Best Hot and Spicy Recipes (59 page)

 

1.
In a food processor or blender, purée the mango, garlic, green onions, brown sugar, chiles, lemon juice, lime juice, white wine, passion flower juice, and oil to make a marinade. Spread the cubed meat out evenly in a large glass or Pyrex shallow baking dish and pour the marinade over the meat. Pierce the meat cubes with a fork, then cover the dish and refrigerate the mixture for 4 to 6 hours.

2.
Remove the dish from the refrigerator and allow the meat to sit at room temperature for 10 minutes.

3.
On skewers, alternate the meat, pineapple, papaya, and onion pieces. Broil the skewers in an oven broiler or on an outdoor grill for 8 to 10 minutes (depending on how well you want the meat done). Serve hot off of the grill.

Yield: 6 servings

Heat Scale: Medium-Hot

 

2½ pounds (1.13 kg) flank or skirt steak
1 onion, peeled and quartered
2 cloves garlic, peeled and sliced
2 tablespoons (30 mL) olive oil
2 Scotch bonnet or habanero chiles, stems and seeds removed, coarsely chopped, divided
½ cup (118 mL) olive oil
¾ cup (177 mL) chopped green bell pepper
1 cup (236 mL) chopped onion
2 cloves garlic, peeled and minced
½ teaspoon (2.5 mL) salt
¼ teaspoon (1.25 mL) freshly ground black pepper
2 fresh tomatoes, peeled, seeded, and coarsely chopped

 

1.
Wash the steak and put it in a large, heavy casserole. Add the onion, garlic, olive oil, 1 of the chopped chiles, and water to cover by 2 inches (5 cm). Bring the mixture to a boil, turn the heat down to a simmer, cover, and simmer for at least 2 hours. Check the water level occasionally and add more water if necessary.

2.
When the meat is tender, remove it from the casserole and drain it. Let the meat cool, then shred it or chop it very finely and set it aside. Strain and reserve 1 cup (236 mL) of the cooking water.

3.
In a large skillet, heat the olive oil over medium heat. Add the bell pepper, onion, and garlic and sauté until the onion softens, about 2 minutes. Add the salt, pepper, the remaining chile, and the tomatoes and simmer for 1 minute. Stir in the shredded meat and simmer the mixture until the meat is heated through, about 15 minutes. The meat should be a little moist (not dry). If the meat mixture starts to dry out, add several tablespoons (30 to 45 mL) of the reserved cooking liquid. Serve hot.

Yield: 6 servings

Heat Scale: Medium-Hot

 

2 tablespoons (30 mL) vegetable oil
1 bell pepper, seeded and chopped
1 cup (236 mL) chopped onions
2 cloves garlic, peeled and minced
2 habanero chiles, stems and seeds removed, minced
4 tomatoes, peeled, seeded, and chopped
¼ teaspoon (1.25 mL) ground cloves
1 cup (236 mL) chopped green olives
¼ cup (59 mL) raisins
1 tablespoon (15 mL) distilled white vinegar
Salt, to taste
Freshly ground pepper, to taste
2 pounds (1.1 kg) boiled lean, boneless beef (chuck or brisket) or pork, coarsely chopped

 

1.
In a large skillet, heat the oil over medium heat. Add the bell pepper, onions, garlic, and chiles and sauté for 3 minutes or until the mixture is soft.

2.
Add the tomatoes and the ground cloves and cook, stirring, until most of the liquid has been cooked off, about 8 minutes. Stir in the olives, raisins, vinegar, salt, and pepper and simmer for 1 minute.

3.
Add the chopped meat and heat thoroughly.

Yield: 8-10 servings

Heat Scale: Mild

 

8-10 green New Mexican chiles, roasted, peeled, stems removed, chopped
2 cups (473 mL) chopped leeks
½ cup (118 mL) chopped fresh rosemary
8 cloves garlic, peeled and coarsely chopped
4 tablespoons (60 mL) butter
1 (4-pound [1.82 kg]) leg of lamb, boned and butterflied
Flour as needed for dredging
Ground red New Mexican chiles, to taste
Salt, to taste
Freshly ground black pepper, to taste
1 large carrot, chopped
1 large onion, peeled and chopped
1 large potato, peeled and chopped
2 cups (473 mL) dry red wine
3 tablespoons (45 mL) all-purpose flour
½ cup (118 mL) milk

 

1.
Preheat the oven to 450°F (240°C).

2.
In a large skillet, melt the butter over medium heat. Add the chile, leeks, rosemary, and garlic and sauté until the leeks are soft. Spread the mixture on the lamb. Roll the roast up and tie it in 4 to 6 places to hold it together. Mix the flour with ground chile to taste. Lightly dust the roast with the flour mixture and salt and pepper to taste.

3.
Place the carrot, onion, and potato in a roasting pan with 1½ cups (354 mL) water.

4.
Place the roast on a rack in a roasting pan above the vegetables and put the pan in the preheated oven. Immediately reduce the heat to 350°F (180°C) and roast the lamb to your desired doneness—usually 20 minutes per pound for rare.

5.
Remove the lamb from the pan and keep it warm. Deglaze the pan with the wine, stirring constantly. Strain the drippings and vegetables into a saucepan, and bring the liquid to a boil. Combine the flour and milk and slowly stir this mixture into the drippings to form a thick sauce.

6.
To serve, carve the lamb and serve the slices with the wine sauce over them.

Yield: 4 servings

Heat Scale: Mild

 

1 tablespoon (15 mL) ground red New Mexican chile
¾ cup (177 mL) olive oil
5 tablespoons (75 mL) toasted piñons (pine nuts)
½ cup (118 mL) tomato paste
¼ cup (59 mL) distilled white vinegar
3 cloves garlic, peeled
4 lamb chops, cut 1-1½-inches (2.5-3.5 cm) thick

 

1.
Combine all the ingredients, except the lamb, in a blender and purée until smooth. Paint the chops with the mixture and allow them to marinate for at least an hour.

2.
Grill the chops, turning them occasionally, until done, about 7 to 10 minutes per side.

Yield: 4 servings

Heat Scale: Medium

 

4 teaspoons (20 mL) ground red New Mexican chile (chimayó preferred),
divided
2 teaspoons (10 mL) finely chopped fresh cilantro
2 teaspoons (10 mL) ground oregano
1 teaspoon (5 mL) ground cumin
1 teaspoon (5 mL) garlic powder
4 large, thick lamb chops (2-3 pounds [1.1-1.3 kg] total)
3 tablespoons (45 mL) vegetable oil, divided
4 tablespoons (60 mL) chopped onion
1 clove garlic, peeled and minced
½ cup (118 mL) beef broth
1 cup (236 mL) dry red wine
2 tablespoons (30 mL) butter

 

1.
Combine 1 teaspoon (5 mL) of the chile, cilantro, oregano, cumin, and garlic powder and rub this mixture into the lamb chops. Marinate the meat for an hour or longer.

2.
In a heavy skillet, heat 2 tablespoons (30 mL) of the oil over medium-high heat until very hot. Sauté the lamb for a few minutes on each side or until medium rare. Remove the chops and keep them warm.

3.
Add the remaining oil, the remaining ground chile, the onion, and the garlic. Quickly sauté until the onions start to brown.

4.
Increase the heat to high and add the broth. Bring the broth to a boil and deglaze the pan. Add the wine, reduce the heat, and simmer for 15 to 20 minutes or until the sauce is reduced by half. Remove the pan from the heat, strain the sauce, and stir in the butter.

5.
To serve, place the lamb chops on a plate and top them with the sauce. Serve any remaining sauce on the side.

Yield: 6 servings

Heat Scale: Hot

 

1½ cups (354 mL) crushed red New Mexican chiles, stems removed, seeds
included
4 cloves garlic, peeled and minced
1 teaspoon (5 mL) dried oregano
3 cups (708 mL) water
2 pounds (1.1 kg) pork, cut into strips
2 medium potatoes, peeled and chopped
2 onions, peeled and chopped

 

1.
Combine the chile, garlic, and oregano in a sauce pan. Add the water and heat for 5 minutes to make a coarse chile sauce.

2.
Place the pork in a glass pan and cover it with the chile sauce. Marinate the pork for 12 to 24 hours in the refrigerator, turning it once or twice.

3.
Preheat the oven to 300°F (150°C).

4.
Add the potatoes and onions to the pork and chile and bake for 2 hours or until the pork is very tender and starts to fall apart.

 

Serving Suggestions:

Place the adovada mixture in a flour tortilla, top with grated cheese, and eat as a burrito.

Use it as a stuffing for sopaipillas or as a filling for enchiladas.

Yield: 6-8 servings

Heat Scale: Medium

 

2 ancho chiles, stems and seeds removed
2 pasilla chiles, stems and seeds removed
3 dried red New Mexican chiles, stems and seeds removed
3 cups (708 mL) water
1 large onion, peeled and chopped
2 cups (473 mL) chicken broth
1 (4-6 pound [1.82-2.72 kg]) pork roast
1 dozen corn tortillas
2 tablespoons (30 mL) vegetable oil
8 ounces (224 g) sour cream
Mole Sauce (page 57)
¼ cup (59 mL) sesame seeds (1 tablespoon [15 mL] reserved for garnish)

 

1.
Simmer the chiles in the water for 15 minutes to soften. Drain the chiles and transfer them to a blender. Add the onion and chicken broth and purée until smooth. Strain the sauce if desired.

2.
Make diagonal slits about 1-inch (2.5 cm) deep in the pork roast. Rub the chile mixture over the roast, taking care that it goes deeply into the cuts.

3.
Smoke the roast in a smoker with indirect heat, following the manufacturer’s directions. When the roast has smoked to an internal temperature of 160°F (75°C), carve it into thin strips.

4.
Preheat the oven to 325°F (165°C).

5.
Soften the tortillas by frying them in oil in a small skillet over medium-high heat for a few seconds on each side, then drain them on paper towels. Place the pork strips in the tortillas, top them with sour cream and sesame seeds, and roll up. Place them in a baking dish, cover with mole sauce, and bake for about 20 minutes. Sprinkle the reserved sesame seeds on top and serve.

Yield: 2 dozen

Heat Scale: Medium

 

2 pounds (1.1 kg) boneless pork
1 recipe Classic New Mexico Green Chile Sauce (page 71)
About 30 dried corn husks
4 cups (.95 L) masa harina
1 teaspoon (5 mL) salt
2½-3 cups (591-708 mL) broth or water
⅔ cup (158 mL) lard or vegetable shortening

1.
In a large pot, cover the pork with water, bring it to a boil, reduce the heat, and simmer for 1 hour or until the pork is very tender and starts to fall apart. Remove the roast from the pan and save the broth. With 2 forks or your fingers, finely shred the meat.

2.
Combine the pork with 1 cup (236 mL) of the chile sauce and simmer for 15 minutes, adding more sauce if the meat becomes too dry.

3.
Soak the corn husks in water to soften.

4.
Mix together the masa and salt. Slowly add the reserved pork broth, stirring with a fork until the mixture holds together. Whip the lard or shortening until fluffy. Add the masa to the shortening and continue to beat. Drop 1 teaspoon (5 mL) of the dough into a glass of cold water. If the dough floats, it is ready. If it sinks, continue to beat it until it floats.

5.
Select corn husks that measure about 5 × 8 inches (12.5 × 20 cm) or overlap smaller husks together. Place 2 tablespoons (30 mL) of the masa mixture in the center of the husk, and pat or spread the dough evenly into a 2 × 3-inch (5 × 7.5 cm) rectangle. Place about 1 tablespoon (15 mL) of the pork and 1 tablespoon (15 mL) of the sauce down the center and fold the husk around the masa and filling, being careful not to squeeze the tamale.